Decadent Tiramisu Cheesecake with Coffee Crust Tips, FAQ & printable recipe

Tips for success

To achieve the cleanest slices, run a thin-bladed knife under hot water and wipe it dry between every single cut. This prevents the sticky mascarpone filling from dragging across the surface of the cake. If you are serving a crowd, consider cutting the cake while it is still very cold to ensure the structure holds up during plating and serving.

The dusting of cocoa powder is best done at the very last moment before serving. Cocoa powder has a tendency to absorb moisture from the cream, which can lead to a damp or patchy appearance if left in the refrigerator for too long.

If you must prepare the cake ahead, store it plain and add the cocoa and piping just before bringing it to the table.

Variations

• Chocolate Crust: Substitute the ladyfingers with a crust made from crushed chocolate wafer cookies mixed with a little melted butter for a deeper cocoa flavor.
• Spiced Tiramisu: Add a teaspoon of ground cinnamon or cardamom to the mascarpone filling for a warm, aromatic twist that complements the coffee perfectly.

Storage and make-ahead

Fridge

Keep in an airtight container in the refrigerator for up to 4 days.

Freezer

The cake can be frozen without the cocoa topping for up to 1 month; thaw overnight in the fridge.

Reheat

This dessert is intended to be served chilled and should not be reheated.

Store the cheesecake in the refrigerator in an airtight container or covered tightly with plastic wrap to prevent it from absorbing other odors.

Because of the high dairy content, it should be kept at the coldest part of the fridge. Consume within three to four days for the best quality and flavor, as the ladyfingers will continue to soften over time.

This recipe is an excellent make-ahead dessert. The flavors actually improve after sitting in the refrigerator for 24 hours, as the coffee notes permeate the cheesecake base.

Bake and cool the cake completely, then refrigerate it overnight. Add the final piped decorations and the dusting of cocoa powder just before serving to ensure the best texture and visual appeal for your guests.

Serving ideas

Serve this cheesecake cold, straight from the refrigerator, to maintain its structural integrity and refreshing mouthfeel. It pairs beautifully with a fresh cup of espresso or a glass of sweet dessert wine.

For an extra touch of elegance, serve alongside a small dollop of lightly sweetened whipped cream or a few fresh coffee beans arranged artistically on the side of each plate.

Consider the portion sizes when serving, as this is a rich and dense dessert. Small, thin slices are usually sufficient to satisfy the palate. If you are serving this at a dinner party, place the slices on chilled dessert plates to keep the cheesecake firm for as long as possible while your guests enjoy their meal and conversation.

Frequently asked questions

Recipe card

Decadent Tiramisu Cheesecake with Coffee Crust

Prep 25 minCook 55 minRest 2 hTotal 3 h 20 minServes 12

Ingredients

• 500 g mascarpone cheese
• 450 g cream cheese
• 200 g granulated sugar
• 3 large eggs
• 45 ml Marsala wine
• 1 package Savoiardi ladyfingers
• 1 cup strong espresso, brewed and cooled
• 2 tbsp Dutch cocoa powder, for dusting

Instructions

1. In a large mixing bowl, combine the mascarpone cheese, cream cheese, and granulated sugar. Beat on medium speed until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Incorporate the Marsala wine until fully combined, ensuring the texture remains silky and uniform throughout the mixture.
2. Pour a portion of the batter into the prepared springform pan. Briefly dip the ladyfingers into the cooled espresso and arrange them in the center of the batter. Cover with the remaining batter. Place the pan in a larger tray filled with hot water to create a gentle water bath. Bake at 325°F (163°C) for 55 minutes, or until the center is set and reaches 160°F (71°C) to cook the eggs through.
3. Remove the cheesecake from the oven and allow it to cool completely on a wire rack. Once cooled, refrigerate for at least two hours to firm up. Before serving, pipe mascarpone chantilly peaks on top and dust generously with Dutch cocoa powder using a fine mesh sieve. Slice carefully and serve chilled.

Contains: gluten, eggs, milk, sulfites

Food safety: This recipe contains eggs that are not fully cooked through. Use pasteurized eggs for pregnant women, young children, older adults, and those with weakened immune systems.

Estimated nutrition per serving

Calories

480

Protein

9.5 g

Carbohydrates

32 g

Fat

36 g

Fiber

0.5 g

Sugar

24 g

Sodium

280 mg

Automatic estimate from the ingredient list, not laboratory-verified.