Baked Tiramisu Cheesecake

This baked tiramisu cheesecake brings together the richness of a classic baked cheesecake with the deep coffee and cocoa notes of traditional tiramisu. The texture is smooth, creamy, and gently set, with a crisp biscuit base and a light mascarpone topping. It is a moderate-level bake that feels special without being complicated. From start to finish, allow around 1 hour 30 minutes including cooling time.

Ingredients

For the biscuit base

• 200 g digestive biscuits, finely crushed
• 100 g unsalted butter, melted

For the cheesecake filling

• 500 g full-fat cream cheese, at room temperature
• 250 g mascarpone cheese
• 150 g caster sugar
• 3 large eggs, at room temperature
• 200 ml double cream
• 2 tbsp strong espresso or instant coffee, cooled
• 1 tsp vanilla extract

For the topping

• 2 tbsp cocoa powder, sifted
• 1 tbsp icing sugar, optional

Method

Prepare the oven and tin

Preheat the oven to 170°C or 150°C fan. Lightly grease a 20 cm springform tin and line the base with baking parchment. Wrap the outside of the tin with foil to help prevent leaks.

Make the biscuit base

Mix the crushed biscuits with the melted butter until evenly coated. Press the mixture firmly into the base of the tin using the back of a spoon. Chill in the refrigerator for 15 minutes while you prepare the filling.

Mix the cheesecake filling

In a large bowl, beat the cream cheese and mascarpone until smooth and lump-free. Add the caster sugar and mix gently until combined. Beat in the eggs one at a time, followed by the double cream, coffee, and vanilla extract. Mix slowly to avoid adding too much air.

Bake the cheesecake

Pour the filling over the chilled biscuit base and level the surface. Place the tin on the middle shelf of the oven and bake for 50 to 55 minutes. The edges should be set while the centre still has a slight wobble.

Cool and finish

Turn off the oven, open the door slightly, and leave the cheesecake inside for 30 minutes. Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight. Before serving, dust the top with cocoa powder and a little icing sugar if using.

Tips

Why did my cheesecake crack?

Cracks usually form from overbaking or sudden temperature changes. Bake gently and allow the cheesecake to cool slowly in the oven before removing it.

How do I get a smooth texture?

Ensure all ingredients are at room temperature and mix slowly. Overmixing can add air, which affects the final texture.

Can I make it more coffee-flavoured?

Yes, increase the coffee by half a tablespoon for a stronger espresso note without overpowering the cheesecake.

Serving Suggestions

• Serve chilled with a cup of coffee or espresso
• Add a spoon of coffee-soaked sponge on the side for a tiramisu-style plate
• Garnish with chocolate curls for a dinner party finish

Storage

Room temperature

This cheesecake should not be kept at room temperature for more than 2 hours.

Refrigerator

Store covered in the fridge for up to 4 days. Keep it away from strong-smelling foods.

Freezing

Freeze individual slices wrapped tightly for up to 1 month. Thaw overnight in the refrigerator before serving.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 28 g
• Protein: 7 g
• Fat: 32 g
• Saturated fat: 19 g
• Sodium: 260 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I use ricotta instead of mascarpone?

Mascarpone gives the best tiramisu flavour. Ricotta can be used but should be well drained and blended smooth.

Is this cheesecake very sweet?

It is balanced rather than overly sweet, with coffee and cocoa cutting through the richness.

Can I make this a day ahead?

Yes, this cheesecake actually improves after chilling overnight and is ideal for preparing in advance.

Do I need a water bath?

It is not essential for this recipe. Gentle baking and slow cooling help achieve a smooth result without it.