Baked Tiramisu Cheesecake

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Indulge in a delightful dessert that combines the richness of creamy cheesecake with the irresistible flavors of coffee and chocolate. Picture a heavenly creation with a luscious layer of coffee-soaked ladyfingers, topped by a coffee mascarpone cream and dusted with cocoa powder—all resting on a delectable chocolate crust made from @snackbacktonature Classic Creme Cookies!

Baked Tiramisu Cheesecake

Course Dessert
Servings 14


**Chocolate Crust:**

  • 35 chocolate creme cookies 16 oz or about 455g
  • 5 tbsp melted unsalted butter 3 oz or about 85g

**Cheesecake Filling:**

  • 24 oz full-fat cream cheese softened (3 blocks of 8 oz each or about 680g)
  • 8 oz good quality mascarpone softened (226g)
  • 1 ½ cups granulated sugar 325g
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 4 large eggs at room temperature
  • ½ cup heavy cream 4 oz or about 120g
  • 1 cup sour cream 8 oz or about 240g
  • 1 tbsp cornstarch


  • 12 ladyfinger biscuits
  • ½ cup strong coffee 4 oz or about 120ml

**Coffee Mascarpone Cream:**

  • 4 oz good quality mascarpone cheese cold (113g)
  • 2-4 tbsp granulated sugar
  • 1 tsp instant coffee + 1 tsp water
  • 1 cup heavy whipping cream chilled (8 oz or about 240g)


  • 2 tbsp cocoa powder for dusting


**Chocolate Crust:**

  • Preheat the oven to 350°F (conventional) and grease the bottom of a 10″ springform pan (3″ tall).
  • Use a food processor to grind the chocolate creme cookies and melted butter into fine crumbs.
  • Transfer the crumbs to the pan and pack tightly using a measuring cup.
  • Bake for 7-8 minutes.

**Cheesecake Filling:**

  • Adjust the oven temperature to 320°F (conventional).
  • In a stand mixer, combine cream cheese, mascarpone, sugar, vanilla, and salt. Beat until creamy.
  • Whisk eggs in a separate bowl, then add them slowly to the batter at low speed until just combined.
  • Add cream, sour cream, and sifted cornstarch. Mix at low speed until just combined.

**Assembly & Baking:**

  • Seal the pan with aluminum foil on the outside.
  • Pour half of the batter into the crust, spread it, and tap to remove air bubbles.
  • Quickly soak ladyfingers in coffee and layer them in the pan.
  • Add the remaining batter and shake lightly.
  • Place the pan in a large tray with boiling water (1-2 inches) and bake for ~80 minutes.
  • Cool for 15 minutes at room temp, then run a knife between the cheesecake and the pan.
  • Cool for 2-3 hours at room temp, then refrigerate overnight.

**Coffee Mascarpone Cream:**

  • The next day, whisk mascarpone, sugar, and coffee until creamy.
  • Add chilled heavy cream and whisk until stiff peaks form.

**Decoration & Serving:**

  • Carefully remove the cheesecake from the pan and transfer to a serving stand.
  • Spread a thin layer of coffee mascarpone cream and pipe the remaining cream on top.
  • Dust with cocoa powder, and you’re ready to savor this heavenly treat!


Ensure using a 10″ pan that is 3″ tall to accommodate the batter. A 9″ pan (at least 3″ tall) can be used, but there may be leftover batter. Avoid oversoaking the ladyfingers; a quick dip is sufficient as they will absorb moisture during baking.

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