Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 cups cream cheese
- 3/4 cup sugar
- 2 eggs
- 1 cup mascarpone cheese
- 1/4 cup strong coffee
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- 1/4 cup heavy cream
Directions
Preheat oven to 325°F (160°C) and grease a springform pan.
Combine graham cracker crumbs with melted butter and press firmly into the bottom of the prepared pan to form the crust.
Beat the cream cheese and sugar together until smooth.
Add the eggs one at a time, beating well after each addition.
Blend in the mascarpone cheese, coffee, and vanilla extract until just combined.
Pour the cream cheese mixture evenly over the crust.
Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Let the cheesecake cool completely on a wire rack.
Whip the heavy cream until soft peaks form.
Spread the whipped cream evenly over the cooled cheesecake.
Dust the top with cocoa powder.
Refrigerate for at least 4 hours before serving.
Frequently Asked Questions
How long do I need to chill the Velvety Tiramisu Cheesecake before serving?
For the best texture and flavor integration, the Velvety Tiramisu Cheesecake requires a minimum chilling time of 4-6 hours after it has completely cooled from baking. Ideally, chilling it overnight allows the mascarpone and coffee notes to fully meld with the creamy cheesecake base.
Can I make this Tiramisu Cheesecake ahead of time, and how should I store leftovers?
Yes, this cheesecake is excellent made ahead; prepare it completely one day in advance. Store leftovers tightly covered in the refrigerator for up to 4 days, ensuring the cocoa powder topping is added just before serving to maintain its dusting quality.
What is the best way to prevent my Tiramisu Cheesecake from cracking during baking?
Since this recipe calls for baking at 325°F (160°C), preventing cracks involves ensuring the cream cheese and eggs are at room temperature before mixing, and using a water bath (bain-marie) during the 45-minute bake time for gentle, even heat.
