This Tiramisu Cheesecake features a graham cracker crust, a rich cheesecake filling made with cream cheese and mascarpone, layered with espresso-soaked ladyfingers, and topped with a light mascarpone cream. It's baked for a perfect texture and chilled to create a delightful dessert that combines the flavors of classic tiramisu with a creamy cheesecake.
1: Preheat oven to 350°F.
2: Mix graham crackers, espresso, cocoa powder, and butter. Press into cake pan and bake for 7-8 minutes.
3: In a large bowl, cream together cream cheese and mascarpone.
4: Add in sugar, salt, vanilla, and espresso, then mix well.
5: Incorporate the eggs one at a time and mix until combined.
6: Add cream, yogurt, and corn starch, and mix thoroughly.
7: Pour half the mixture over the baked crust and layer with espresso-soaked ladyfingers.
8: Pour the remaining cream cheese mixture over the ladyfingers.
9: Bake at 320°F for 80-90 minutes until slightly jiggly in the center.
10: Let cool to room temperature, then chill in the fridge, ideally overnight.
11: For the coffee mascarpone cream, combine mascarpone, sugar, and instant espresso.
12: Add heavy cream and whip until thickened to desired texture.
13: Top the chilled cheesecake with the mascarpone cream and dust with cocoa powder.
