Baked Tiramisu Cheesecake

https://bakewithzoha.com/

dessert

Placeholder image

Servings

16 Servings

Prep time

60 Minutes

Cooking Time

80 Minutes

Calories

--- Kcal

Ingredients

Chocolate crust:

  • 2 pkts choc ripple biscuits
  • 100g butter, melted

Cheesecake filling:

  • 750g full-fat cream cheese, room temperature (3x 250g blocks)
  • 125g good quality mascarpone, room temperature
  • 1 ½ cups granulated sugar (325g)
  • ½ tsp salt
  • 1 tsp vanilla essence
  • 4 large eggs, room temperature
  • ½ cup heavy cream (120g)
  • 1 cup sour cream (240g)
  • 2 tbsp corn flour
  • 12 ladyfinger biscuits
  • ½ cup strong coffee (make black coffee however you like, but make it stronger)

Coffee mascarpone cream:

  • 125g good quality mascarpone cheese, cold
  • 2-4 tablespoon granulated sugar
  • 1 tsp instant coffee + 1 tsp water
  • 1 cup (240g) heavy whipping cream, chilled
  • 12 ladyfinger biscuits
  • ½ cup strong coffee (make black coffee however you like, but make it stronger)

Decoration:

  • 2 tbsp cocoa powder to dust

Directions

Chocolate crust:

  1. Line a 25cm (10") springform pan (7.5cm / 3" tall)
  2. Grind the chocolate creme cookies and melted butter in a food processor until they form a fine crumb. Add a small amount of water if dry
  3. Transfer to the pan, and pack very tightly using a measuring cup. You can push a little up the edges but keep most on the bottom.

Cheesecake filling:

  1. Preheat the oven to 160°C (140°C fan). Place an oven safe bowl filled with hot water in the bottom of the oven.
  2. Add the cream cheese and mascarpone cheese to the bowl of your stand mixer along with the sugar, vanilla and salt. Use the paddle attachment to beat for 2-3 minutes on medium-low speed until creamy. Keep scraping the sides of the bowl to ensure everything combines evenly
  3. Add eggs one at a time to the batter and mix at a low speed until JUST combined
  4. Add the cream, sour cream, and corn flour (sifted), and mix at low speed until just combined. Keep scraping sides of the bowl

Assembly & baking:

  1. Pour half of the batter into the crust and gently shake to spread it. Tap the pan a few times on the counter to get rid of any air bubbles
  2. Soak the ladyfingers in the coffee quickly (just a quick dip on each side, don’t hold them in), and layer in the cheesecake pan gently. Try to get them as close as possible, and cut some ladyfingers into smaller pieces to fill in the gaps. Dust with cocoa powder.
  3. Gently add the remaining cheesecake batter (you can fill the pan until just under the brim) and lightly shake and tap again
  4. Place cake on a large tray and bake for about ~80 min. Don’t open the oven until at least 75 minutes in. When done, the cheesecake should have firm edges but a jiggly center
  5. Turn off the oven, but leave the cake inside with door closed for 30min. Open the oven door and leave cake inside for a further 15 min. Remove the cake and cool at room temp for 15 min. Then run a butter knife between the cheesecake and the walls of the pan to separate them (don’t open the pan), and cool for 2-3 hours at room temp. After this, place in the fridge and chill overnight (no cover needed)

Coffee mascarpone cream:

  1. The next day, add the mascarpone, sugar and coffee to a bowl, and whisk until creamy. Then add the heavy cream, and whisk on low speed until the mixture forms stiff peaks
  2. Carefully remove the chilled cheesecake from the pan and transfer to a serving stand
  3. Spread a 1/3 of the coffee mascarpone cream.
  4. Soak the ladyfingers in the coffee quickly (just a quick dip on each side, don’t hold them in), and layer on top of the cheesecake. Try to get them as close as possible but leaving a gap around the edge, and cut some ladyfingers into smaller pieces to fill in the gaps. Dust with cocoa powder.
  5. Spreak remaining coffee mascarpone cream over the lady fingers. Dust with cocoa powder.
  6. Allow to stand for at least an hour before serving.