Description
This indulgent baked tiramisu cheesecake combines creamy cheesecake with espresso-soaked biscuits, a swirl of coffee batter, and a dreamy whipped cream topping dusted with cocoa powder. It’s the perfect marriage of two beloved desserts in one showstopping treat.
Ingredients
Units
Scale
- 2 blocks cream cheese (brick style, not whipped)
- 3/4 cup granulated sugar
- 2 whole eggs + 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream (full-fat)
- 1 1/2 cups espresso or strong coffee (plus extra for dipping)
- 1 package Maria or Arrowroot biscuits
- 1 1/2 cups graham cracker or biscuit crumbs
- 2 tablespoons brown sugar
- 1 tablespoon cocoa powder
- 1/3 cup melted butter
- 1 cup whipping cream
- 2 tablespoons confectioner’s sugar
- 1 teaspoon vanilla extract
- Cocoa powder (for dusting)
Instructions
- Preheat oven to 325°F (163°C). Line the base of a springform pan with parchment paper.
- Mix graham cracker crumbs with cocoa powder and brown sugar. Stir in melted butter and press into the pan base and 1 inch up the sides. Bake for 8–10 minutes, then cool.
- Beat cream cheese until smooth. Add sugar and beat again. Mix in eggs one at a time, then the yolk, sour cream, and vanilla.
- Stir dissolved espresso powder into 1 1/2 cups of the cheesecake batter to create coffee batter.
- Pour half of the plain batter into the crust, then half the coffee batter on top. Swirl lightly. Dip biscuits in hot espresso, layer them over the batter, then add remaining batters, alternating plain and coffee with a gentle swirl.
- Place pan in a water bath and bake 35–45 minutes until edges are set but center still jiggles. Turn off oven and let sit inside for 15–20 minutes. Cool completely, then chill.
- Whip cream with sugar and vanilla until soft peaks form. Spread or pipe over cooled cheesecake. Dust generously with cocoa powder.
Notes
Tips: Don’t overmix the batter to avoid cracks. Always use room temperature cream cheese for smoothness. Chill overnight for neat slices. Store in the fridge up to 5 days or freeze slices up to 2 months. A water bath is essential for a creamy texture.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 26g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg