My Recipe Box

Tiramisù Cheesecake

RATE IT

Serves ten to twelve.

  • by from Fine Cooking
    Issue 104

The classic tiramisù flavors are here interpreted in a creamy cheesecake with a chocolate-wafer crust, coffee-mascarpone filling, and a cocoa powder-dusted top. Create your own customized cheesecake recipe with our Recipe Maker.

For the crust:
  • 8 oz. chocolate wafers, finely crushed (2 cups of crumbs)
  • 3 Tbs. granulated sugar
  • 7 Tbs. unsalted butter, melted
For the filling:
  • 3 8-oz. packages cream cheese, at room temperature
  • 8 oz. mascarpone
  • 2 Tbs. all-purpose flour
  • Table salt
  • 1-1/4 cups granulated sugar
  • 3 Tbs. Kahlúa
  • 1 Tbs. pure vanilla extract
  • 2 tsp. instant espresso powder
  • 4 large eggs, at room temperature
  • Cocoa powder, for garnish
Make the crust:

Position a rack in the center of the oven and heat the oven to 375°F.

In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

Add the Kahlúa, vanilla, and instant espresso, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate.

Garnish with cocoa powder sifted over the cake and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Make Ahead Tips

To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.

Photo: Thomas Allen

This recipe was delicious! I made individual mini cheesecakes (in a mini cheesecake pan) for a bachelorette party, and it was a hit with everyone (and looked fantastic)! This recipe will make 24 mini cheesecakes. You can cut the crust recipe in half since you only line the bottoms of the mini cheesecakes. Bake at the same temperature but reduce the time to 20-25 mins.

This cheesecake is fabulous and fool-proof. I've already made this twice in one week for two different occasions. It's not only delicious but very impressive looking as well. I got rave reviews!

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More