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Tiramisu Cheesecake with Coffee-Infused Crust
Created by: Howcan Team
Ingredients
- For the Coffee-Infused Crust:
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of granulated sugar
- 1/4 cup of unsalted butter, melted
- 2 tablespoons of instant coffee granules
- For the Cheesecake Filling:
- 24 ounces of cream cheese, softened
- 1 cup of granulated sugar
- 3 large eggs
- 1/4 cup of sour cream
- 1/4 cup of heavy cream
- 1 tablespoon of vanilla extract
- 2 tablespoons of all-purpose flour
- For the Tiramisu Layer:
- 1 cup of strong brewed coffee, cooled
- 3 tablespoons of coffee liqueur
- 24 ladyfinger cookies
- 1/4 cup of unsweetened cocoa powder
Instructions
- Preheat the oven to 325°F. Grease a 9-inch springform pan.
- In a medium bowl, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and 2 tablespoons of instant coffee granules. Stir in 1/4 cup of melted unsalted butter until the mixture resembles wet sand.
- Press the crust mixture into the bottom of the prepared springform pan, using the back of a spoon to pack it tightly. Bake for 10 minutes, then remove from the oven and set aside to cool.
- In a large bowl, beat 24 ounces of softened cream cheese and 1 cup of granulated sugar until smooth. Add 3 eggs, one at a time, mixing well after each addition. Stir in 1/4 cup of sour cream, 1/4 cup of heavy cream, 1 tablespoon of vanilla extract, and 2 tablespoons of all-purpose flour until fully combined.
- Pour the cheesecake filling over the cooled coffee-infused crust. Smooth the top with a spatula. Place the springform pan on a large piece of foil and fold the foil up the sides of the pan. Place the pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake in the preheated oven for 1 hour, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove the cheesecake from the water bath and foil, then refrigerate for at least 4 hours or overnight.
- In a shallow dish, combine 1 cup of strong brewed coffee and 3 tablespoons of coffee liqueur. Quickly dip each ladyfinger cookie into the coffee mixture, ensuring they are soaked but not soggy. Arrange the soaked ladyfingers in a single layer on top of the chilled cheesecake.
- Sift 1/4 cup of unsweetened cocoa powder over the top of the ladyfingers to evenly coat the tiramisu layer. Carefully remove the sides of the springform pan before slicing and serving the tiramisu cheesecake. Enjoy!
Tiramisu Cheesecake with a coffee-infused crust is a decadent dessert that combines the rich flavors of traditional tiramisu with the creamy indulgence of cheesecake. This delightful fusion originated in Italy, where the classic tiramisu was transformed into a luscious cheesecake variation. Renowned Italian pastry chefs, such as Luca Montersino and Ernst Knam, have been credited with creating this delectable treat. The coffee-infused crust adds a delightful depth of flavor, complementing the creamy cheesecake and the hint of cocoa and espresso. To experience the best version of this dessert, visit authentic Italian bakeries or upscale restaurants known for their exquisite desserts. The key to perfecting this dessert lies in using high-quality coffee for the crust and incorporating the traditional tiramisu elements, such as mascarpone cheese and espresso-soaked ladyfingers, into the cheesecake filling. This ensures an authentic and irresistible Tiramisu Cheesecake with a coffee-infused crust.
90 min
12
380 calories
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