In the world of desserts, there are few things as universally adored as cheesecake and tiramisu. Each, in its own right, commands a legion of devout followers, seduced by creamy textures and rich flavors. However, when the velvety allure of cheesecake meets the robust, coffee-infused charm of tiramisu, the result is nothing short of a culinary masterpiece. Enter the Tiramisu Cheesecake, a dessert that promises to elevate your dining experience to new, exhilarating heights.
Ingredients That Whisper Sweet Nothings
Before embarking on this journey of flavor, let’s unveil the cast of characters that will help us weave this magic.
For the Crust:
- 1 1/4 cup (167g) of vanilla wafer crumbs
- 1/4 cup (56g) of salted butter, melted
- 1 1/2 tbsp (20g) of sugar
The Cheesecake Filling:
- 8 oz (226g) of cream cheese, room temperature
- 16 oz (452g) of mascarpone cheese, room temperature
- 1/4 cup (52g) of sugar
- 1 cup (240ml) of heavy whipping cream, cold
- 1/2 cup (58g) of powdered sugar
- 2 tsp of vanilla extract
The Kahlua Mixture:
- 3 tbsp (45ml) of warm water
- 2 tbsp (30ml) of instant espresso powder
- 1 cup (240ml) of Kahlua
- 12 ladyfingers
For the Kahlua Whipped Cream:
- 1 cup (240ml) of heavy whipping cream, cold
- 1/4 cup (60ml) of the remaining Kahlua mixture, cold
- 10 tbsp (73g) of powdered sugar
- Cocoa (optional for dusting)
Crafting the Masterpiece
Embark on this culinary adventure with a heart full of excitement and a kitchen ready for creation.
Step 1: The Foundation
Preheat your oven to 325°F (163°C). Gracefully line a 9-inch springform pan with parchment paper at the bottom and lovingly grease the sides. Mix the crust ingredients until they sing in harmony. Press this melody into the bottom of your pan and bake for a sweet 10 minutes. Let it rest aside as it cools, carrying the whispers of what’s to come.
Step 2: The Heart
In a symphony of medium-low speed, blend the cream cheese, mascarpone cheese, and sugar until just combined. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract into stiff peaks that stand tall like mountains in a dream. Fold this whipped magic into the mascarpone mixture with the gentleness of a first kiss.
Step 3: The Soul
Stir together warm water and espresso powder until dissolved. Welcome Kahlua into this union and stir. Baptize ladyfingers one at a time into this concoction, then lay them over the crust like weary travelers finding rest. Cover them with the cheese mixture and let the ensemble chill in the refrigerator’s embrace for 5-6 hours, or better yet, overnight.
Step 4: The Crown
Whip the heavy cream, the reserved Kahlua mixture, and powdered sugar to stiff peaks, then lavish this cloud atop the chilled cheesecake. If desired, dust with cocoa to add a whisper of mystery.
The Unveiling
After hours of anticipation, your Tiramisu Cheesecake is ready to step into the light. It’s not just a dessert; it’s a journey through layers of flavor, texture, and love. Each slice is a testament to the beauty of fusion cuisine, marrying the best of two worlds in a dance that’s as old as time.
With a preparation time of 30 minutes, a cooking time of 10 minutes, and a chilling period that tests your patience, this dessert serves 8-10 people who will sing praises of your culinary prowess. So, tie your apron, take a deep breath, and prepare to embark on a baking adventure that promises to end in applause and a room full of satisfied smiles. The Tiramisu Cheesecake awaits.
Tiramisu Cheesecake
Ingredients:
CRUST
1 1/4 cup (167g) vanilla wafer crumbs
1/4 cup (56g) salted butter, melted
1 1/2 tbsp (20g) sugar
CHEESECAKE FILLING
8 oz (226g) cream cheese, room temperature
16 oz (452g) mascarpone cheese, room temperature
1/4 cup (52g) sugar
1 cup (240ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
2 tsp vanilla extract
KAHLUA MIXTURE
3 tbsp (45ml) warm water
2 tbsp (30ml) instant espresso powder
1 cup (240ml) Kahlua
12 ladyfingers
KAHLUA WHIPPED CREAM
1 cup (240ml) heavy whipping cream, cold
1/4 cup (60ml) Kahlua mixture (remaining from above), cold
10 tbsp (73g) powdered sugar
Cocoa, optional for dusting
Directions:
CRUST: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides. Mix together the crust ingredients until well combined and press the mixture into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
FILLING: Mix the cream cheese, mascarpone cheese, and sugar together on medium-low speed until combined. Avoid high speed or overmixing. Set aside. In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold the whipped cream into the mascarpone mixture. Set aside.
KAHLUA MIXTURE: Combine warm water and espresso powder in a small bowl. Add Kahlua and stir. Dip ladyfingers one at a time into the mixture, then place on top of the crust. Spread the cheese mixture evenly over ladyfingers. Chill in the refrigerator for 5-6 hours or overnight.
KAHLUA WHIPPED CREAM: Whip the heavy cream, 1/4 cup remaining Kahlua mixture, and powdered sugar until stiff peaks form. Remove the cheesecake from the pan, smoothing sides if needed, and top with Kahlua whipped cream. Dust with cocoa if desired. Refrigerate until ready to serve.
Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes + chilling | Servings: 8-10