Tiramisu Cheesecake

Tiramisu Cheesecake from @bluebowlrecipes is ultra creamy and delicious. It has all the flavor of classic tiramisu in a cheesecake! Vanilla cheesecake batter is stuffed with a layer of espresso soaked ladyfingers and baked atop a crisp chocolate espresso crust. It’s then topped with more lady fingers & a rich espresso chocolate mascarpone cream!

Tiramisu Cheesecake

For the Crust:

• 35 whole chocolate sandwich cookies, with the cream included

• 1/4 cup salted butter, melted

• 1 tsp DeLallo Instant Espresso Powder

For the Cheesecake Batter:

• 24 ounces full fat cream cheese, softened at room temperature

• 8 ounces mascarpone, at room temperature

• 1 and 1/2 cups granulated sugar

• 4 large eggs, at room temperature

• 3/4 cup full fat sour cream, at room temperature 180 grams

• 2 tsp vanilla extract

For the Espresso Soaked Lady Fingers:

• 4 tbsp DeLallo Instant Espresso Powder, divided

• 1 cup hot water, divided

• 20 DeLallo Ladyfingers, divided

For the Chocolate Espresso Cream:

• 4 tsp cold water

• 1 tsp plain powdered gelatin, this is available in the baking aisle of most grocery stores

• 1 cup heavy whipping cream

• 1/4 cup black cocoa powder

• 1/2 cup + 3 tbsp powdered sugar

• 1 tsp vanilla extract

• 1 tsp DeLallo Instant Espresso Powder If you want a more intense coffee flavor, add 1/2 tsp more

• 4 ounces mascarpone

Directions

1. Make the Crust: Preheat oven to 350° F. Spray a 9-inch springform pan with nonstick spray and place a piece of parchment paper over the bottom, before making sure it's securely fastened. Spray the inside of the pan with nonstick spray. Pulse the chocolate cookies in a food processor until you have fine crumbs. (You can also use a ziploc bag and a rolling pin!)
2. Melt butter and stir it into the chocolate cookie crumbs. Press the crust mixture into the bottom of the springform pan and up the sides (see photos above). Bake this for 10 minutes. Set aside. Keep the oven on at 350℉. Fill a large pot with water and set it on your stove, and get out a large roasting pan – you'll need this for your water bath later.
3. Make the Cheesecake Filling: Remember that your cold ingredients need to come to room temp before you start. In a large mixing bowl, beat the softened cream cheese with electric mixer until creamy, about 1-2 minutes. Add the sugar & mix on high speed until well incorporated, about 1-2 minutes. Scrape the sides of the bowl with a rubber spatula between each step – little lumps of cream cheese love to hide in the bottom of the bowl. Add the eggs one at a time, mixing on medium speed after each until just incorporated. Add the vanilla and sour cream, and mix on medium low speed until just incorporated. Tip: You can also do this in a stand mixer fitted with the paddle attachment.
4. Prepare the Water Bath: Bring the large pot of water to a boil. Get your roasting pan out and place the springform pan with the crust inside of a 10-inch cake pan (or similar size pan that it can evenly sit inside of, while it sits in the roasting pan). Pour half the cheesecake batter into the springform pan. You need to be ready to place your lady fingers as soon as they're dipped!
5. Prepare Espresso Soaked Lady Fingers (1 of 2): Microwave 1/2 cup of water until it's steaming hot, then pour into a shallow dish, and whisk in 2 tbsp of espresso powder until dissolved. Quickly dunk (one at a time!) 10 of the lady fingers, on each side, then place on the cheesecake batter, making an even layer. You will need to cut some of the lady fingers with a knife to make them fit (see photos in blog post above for reference). Once you have a layer of lady fingers, carefully pour the remaining cheesecake batter on top, and spread it in an even layer. Tip: Only dunk the lady fingers for about 1 second on each side – they will absorb too much liquid if you let them sit longer.
6. Bake: Place your roasting pan on an oven rack positioned in the center of your oven. Set the springform pan full of cheesecake inside of the 10-inch pan, inside of the roasting pan. Then, pour the boiling water into the roasting pan only, until you have water about 2 inches deep. (The 10-inch pan is your fail-safe buffer against leaks!)
7. Bake the cheesecake for 1 hour and 25 minutes to 1 hour and 45 minutes. When done, the cheesecake will have only a slight wobble in the center, and a knife inserted into the edge will come out clean, and will have just a bit of thick batter when inserted into the center. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing it.
8. Cheesecake Cooling: Once the hour is up, remove the pan from the oven. It should be cool enough to handle. Take the springform pan out of the 10-inch pan and set it on a wire rack. Let cool until just slightly warm or room temperature, then cover with foil and refrigerate at least 6 hours or up to 1 day before removing from the pan and serving.
9. Make the Espresso Chocolate Cream: Add the water to a small bowl, and sprinkle the gelatin on top. Let sit for 4 minutes, then microwave for 5 seconds to liquify it. Keep nearby.
10. Add the heavy cream, cocoa powder, powdered sugar, vanilla, and espresso to a medium bowl and beat on high speed with an electric mixer until the mixture begins to thicken. Then, add the mascarpone, and slowly drizzle in the gelatin liquid while you run the mixer on medium speed. Continue mixing on medium high speed until stiff peaks form. Your whipped cream is stabilized and is immediately ready to be piped, which we will do after the next step. Tip: If you moved a bit slowly and your gelatin has re-solidified, just microwave it for another 3-5 seconds.
11. Prepare Espresso Soaked Lady Fingers (2 of 2): Microwave 1/2 cup of water until it's steaming hot, then pour into a shallow dish, and whisk in 2 tbsp of espresso powder until dissolved. Quickly dunk (one at a time!) 10 of the lady fingers, on each side, then place on top of the cheesecake, making an even layer. You will need to cut some of the lady fingers with a knife to make them fit (see photos in blog post above for reference). Tip: Only dunk the lady fingers for about 1 second on each side – they will absorb too much liquid if you let them sit longer
12. Serve & Store: Immediately pipe the espresso cream on top of the lady fingers, covering the entire cheesecake. Finish with a dusting of cocoa powder, then immediately slice and enjoy! Store leftovers in an airtight container in the fridge for 2-4 days.

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