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
Ingredients
**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
**Assembly:**
- 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)
**Decoration:**
- 2 tbsp cocoa powder for dusting
Instructions
**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!
Notes
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.