Have you tried the tiramisu cheesecake at The Cheesecake Factory yet? It is definitely one of my favorites! If you have’t tried it yet, then don’t even bother! Why not? Because you can make this version at home which might even be a smidgen better than their version! This tiramisu cheesecake is crazy good. The crust is made from soft lady fingers, brushed with coffee. The cheesecake filling is absolutely perfect! It has a touch of coffee so it is not too overpowering and it even baked up without one crack in it! That’s not something you can say about every cheesecake recipe. Now let’s talk about the topping. It is insane….heavy cream and mascarpone cheese….need I say more?
This amazing recipe was adapted from All That’s Jas! Be sure to check out her fabulous blog for other amazing recipes and creations! I know I will be back there visiting too! She hit a homerun with this cake!
You’ll Need:
You’ll Need:9 inch springform pan
cheesecake moat
piping bag
- For the Crust:
- 24 soft ladyfingers
- 1 cup brewed coffee
- 24 ounces cream cheese, at room temperature
- 2 eggs
- ⅔ cup heavy cream
- 1⅓ cups sugar
- ¼ cup cornstarch
- 1 tablespoon coffee
- For the Tiramisu Topping:
- 8 ounces Mascarpone Cheese
- 1 tablespoon vanilla
- 1½ cups heavy cream
- 3 Tablespoons sugar
- ¼ cup cocoa powder in a sifter for decoration
- Lay the lady fingers in the bottom of a 9 inch buttered springform pan. Break some apart to cover the entire bottom.
- Use a pastry brush to brush on the coffee and coat the ladyfingers well.
- Preheat oven to 350 degrees Fahrenheit.
- Beat the cream cheese.
- Add the sugar and beat.
- Add eggs one at a time.
- Add cornstarch.
- Add the cream and coffee.
- Once smooth, pour over the ladyfingers.
- Place in a cheesecake moat and add hot water to the sides.
- If you don't have a moat, wrap bottom and sides in foil and place in roasting pan. Fill with hot water half way up the sides around the cake.
- Bake 70 mins and then let cool to room temp.
- Beat the heavy cream to soft peaks.
- Add sugar and vanilla until stiff peaks.
- Add mascarpone cheese just to blend.
- Spread over cooled cheesecake while still in pan or pipe on.
- Chill a few hours or overnight.
- Dust with cocoa powder before serving.
Adapted from All That’s Jas
All that's Jas says
Thank you so much, Danielle! Yours look amazing! Have a blessed day 🙂
judy clark says
What do you do with the cornstarch? I couldn’t find it in the directions. Thanks!
Hugs & Cookies xoxo says
sorry-add it into the cheesecake batter