Tiramisu Cheesecake

5 from 20 reviews

This tiramisu cheesecake is for all the espresso lovers! It has an Oreo crust with a creamy brown sugar espresso cheesecake. It is topped with espresso soaked ladyfingers, whipped mascarpone cream and cocoa powder.

Prep Time1

Cook Time1 20

Chilling Time6

Total Time8 20

Servings: slices

Calories: 564kcal

Author: Stephanie Rutherford

Ingredients

The Crust

3 cups Oreos Fine crumb equal to 26 Oreos
5 TBSP Unsalted butter melted

Espresso Cheesecake

32 oz Cream cheese room temperature
1 cup Brown sugar packed light or dark
2 tsp Pure vanilla extract
3/4 cup Sour cream room temperature
1/3 cup Prepared Espresso room temperature 1/3 cup hot water and 1 tsp of espresso powder
4 Large eggs room temperature
1 Egg yolk room temperature

Whipped Mascarpone Cream

1 cup Prepared espresso
12 Ladyfingers
4 oz Mascarpone cheese cold
1/2 cup Powdered sugar sifted
1 tsp Pure vanilla extract
1 cup Heavy cream cold
1/4 cup Cocoa powder for dusting

US - Metric

Instructions

The Crust

Preheat the oven to 325℉. Spray a 9-inch springform pan with baking spray. Line the bottom of the pan with a parchment paper circle. Spray again.
Using a food processor, blend the Oreos into a fine crumb. In a small bowl, add the Oreo crumbs and melted butter. Mix with a fork until combined.
3 cups Oreos, 5 TBSP Unsalted butter
Pour the crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the crust.
Bake crust for 12 minutes.

Espresso Cheesecake

Using a mixer, beat the cream cheese and brown sugar on high speed for 2 minutes.
32 oz Cream cheese, 1 cup Brown sugar
Scrape the bowl using a baking rubber spatula. Add in the sour cream, espresso, and vanilla. Mix on medium until combined.
2 tsp Pure vanilla extract, 3/4 cup Sour cream, 1/3 cup Prepared Espresso
Add in the eggs and egg yolk and mix on low speed until just combined. Scrape the bowl using the spatula.
4 Large eggs, 1 Egg yolk
Pour cheesecake batter into pan. Prepare a water bath.
Water Bath Options:
1. Place springform pan in a 10 inch cake pan. Place cake pan in a roasting pan. Fill the roasting pan up half way up the cake pan with hot steaming water.
2. Wrap springform pan in foil tightly twice. Place pan in the roasting pan. Fill half way up with hot steaming water.
Bake cheesecake for 80-90 minutes. The cheesecake is done baking when the edges are set and the middle has a slight jiggle. If it is too jiggly, then bake for another 5 minutes and check again.
Turn off the oven, crack open the door and let the cheesecake slowly cool for 30 minutes. Take cheesecake out of the oven and place on a wire rack. Let it cool completely before covering and chilling in the fridge for 6 hours or overnight.

Whipped Mascarpone Cream

Using a hand mixer, beat the mascarpone (make sure it is cold so it won't split) and powdered sugar on smooth.
4 oz Mascarpone cheese, 1/2 cup Powdered sugar
Using a mixer, a metal bowl, and a whisk attachment, beat the heavy cream and vanilla on high speed until soft peaks form.
1 cup Heavy cream, 1 tsp Pure vanilla extract
Add in the mascarpone and beat on high until stiff peaks form. Set aside.
Remove the cheesecake out of the pan and remove the parchment paper. Soak the lady fingers in the espresso and place on top of the cheesecake. Some of them will need to cut so it fills the whole cheesecake.
1 cup Prepared espresso, 12 Ladyfingers
Pipe circles of the cream on top of the lady fingers. Place the cocoa powder in the mesh sieve to dust it on top of the cream. Keep the cheesecake cold before serving.
1/4 cup Cocoa powder

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition