I chase two cravings in one bake and it feels like a small win. This cheese cake recipe walks the line between a silk smooth New York style base and the coffee kiss of classic tiramisu. I use a springform pan, a steady water bath, and a patient chill so each slice lands clean and calm. We fold mascarpone into cream cheese and stir in strong espresso. The flavor leans warm and cozy, like the first sip of a cafe drink on a cool evening. I learned to set a timer for the batter so I do not rush the mix. It keeps the texture light. That little habit came from a holiday where I beat the eggs too fast and got a crack the size of a tiny canyon. Lesson learned and shared. This batch fits a six inch cheesecake recipe if you halve it, and it makes sense for cake baking recipes or cakes recipes easy when you want simple comfort. It tastes like cake homemade with love and it sparks new cake flavor ideas for any party. The leftover ladyfinger crumbs even help with biscuits recipes for a quick snack. Serve it cold with a dusting of cocoa and a grin. We did and the plate cleared fast.
Table of Contents
- 1) Key Takeaways
- 2) Easy Tiramisu Cheesecake Recipe
- 3) Ingredients for Tiramisu Cheesecake
- 4) How to Make Tiramisu Cheesecake
- 5) Tips for Making Tiramisu Cheesecake
- 6) Making Tiramisu Cheesecake Ahead of Time
- 7) Storing Leftover Tiramisu Cheesecake
- 8) Try these Dessert next
- 9) Tiramisu Cheesecake
- 10) Nutrition
1) Key Takeaways
We bake a calm and creamy cake that blends coffee and mascarpone. I keep the mix slow and the water bath steady so the top stays smooth. The flavor reads tiramisu with a gentle lift of espresso.
We layer soaked ladyfingers between two ribbons of batter. The crumbs in the crust add a light snap. Cocoa on top brings a soft bitter edge that balances the sweet.
From our kitchen at Simply Cooked Recipes I share steps that fit a busy day. I write as Kathy and I keep tools simple. You can find more ideas on https://www.simplycookedrecipes.com.
2) Easy Tiramisu Cheesecake Recipe
This cheese cake recipe wins on comfort and ease. This cheese cake recipe meets coffee with a grin and keeps the batter relaxed. I set out cream cheese and mascarpone so both feel soft to the touch. I brew strong espresso and let it cool in a small cup. The scent fills the room and tells me the dessert will sing. A springform pan waits with foil and a parchment base. The plan stays clear and simple so stress stays low.
I fold in ideas from the cafe and from home. A baked tiramisu cheesecake feels right for cold nights and warm company. Short list of steps keeps the pace brisk. I whisk on low power and scrape the bowl often. That choice keeps air out and texture smooth. If a crack shows up I shrug and call it a rustic badge. Most times it does not.
For search fans this easy cheesecake recipe touches three friendly phrases. Some call it a best cheese cake recipe when the crumb tastes crisp and the custard feels lush. Others search for easy cheese cake recipe and land here with a smile. Coffee lovers spot creamy espresso cheesecake and nod in agreement. Either way the goal stays the same. A clean slice that tastes like a sweet coffee break.
3) Ingredients for Tiramisu Cheesecake
Ladyfingers crumbs fine and dry for a crust that stays crisp and light under the creamy filling
Unsalted butter melted warm and fluid so the crumbs bind and press well into the pan
Granulated sugar a small scoop that sweetens the crust and balances the espresso notes
Fine sea salt a pinch that sharpens flavor and keeps the sweetness honest
Cream cheese soft and smooth at room temp to build a silky base
Mascarpone rich and mellow for that true tiramisu vibe
Large eggs at room temp so the batter blends fast and stays glossy
Extra yolks two bright helpers that add body and a custard feel
Strong espresso cooled bold and fragrant for the filling and for brushing the ladyfingers
Pure vanilla extract a soft round note that plays well with coffee
Cornstarch a spoonful that supports the set and keeps each slice tidy
Ladyfingers whole a snug layer in the center for that classic tiramisu bite
Coffee liqueur optional a light brush that deepens the coffee tone
Unsweetened cocoa powder a dusting on top that gives a clean finish
Springform pan foil parchment simple gear that keeps leaks out and release easy
4) How to Make Tiramisu Cheesecake
Step one Heat the oven to one hundred sixty C and set a rack in the center. Wrap the outside of the springform with snug foil and line the base with parchment. Stir crumbs sugar and salt then mix in melted butter until the mix feels like wet sand.
Step two Press the crumb mix into the pan. Bake ten minutes then cool. Brew espresso and let it rest until cool to the touch. Keep extra for brushing.
Step three Beat cream cheese on low until smooth. Add mascarpone and keep the speed low. Add sugar and salt. Beat in eggs and yolks one at a time. Whisk espresso with vanilla and cornstarch then stream into the bowl and mix until just combined.
Step four Pour half the batter over the crust. Lay a snug layer of ladyfingers. Brush with espresso and a splash of liqueur if you like. Sift cocoa over the cookies. Add the rest of the batter and smooth the top.
Step five Set the pan in a deep tray. Pour hot water into the tray to reach halfway up the sides. Bake about sixty to seventy minutes until the edge looks set and the center wobbles gently. Turn the oven off and crack the door for thirty minutes.
Step six Lift the pan from the bath. Remove foil. Run a thin knife around the edge. Cool to room temp then chill for at least six hours. Dust with cocoa before slicing. For neat edges wipe a warm dry knife between cuts.
5) Tips for Making Tiramisu Cheesecake
Soft dairy blends fast and keeps lumps away. I set the packages on the counter while I crush crumbs and brew espresso. The batter turns glossy and stays calm.
Low mixer speed helps texture and keeps air out. A gentle mix gives that custard like feel. If the top browns fast I tent a loose cap of foil near the end.
Water bath keeps heat even so the cake sets without stress. If a bath feels tricky place a pan of hot water on a lower rack. The set stays smooth and the slice holds.
6) Making Tiramisu Cheesecake Ahead of Time
I bake this dessert the day before guests arrive. The chill time works in our favor. The flavor gains depth and the slice turns clean. A calm make ahead move can save a busy evening.
Wrap the cooled cake and keep it cold. Dust with cocoa just before serving so the top stays fresh. If you need transport keep the springform ring on for safety.
For a small table a six inch pan works. I halve the batter and still follow the same flow. That tweak matches the note many search under six inch cheesecake recipe and it fits a cozy dinner.
7) Storing Leftover Tiramisu Cheesecake
Cover the cake and keep it in the fridge for three days. The crust holds and the center stays creamy. For longer storage freeze slices on a tray then wrap and label.
Thaw in the fridge until cool and soft. Dust again with cocoa. A small cup of espresso on the side makes a fine touch and brings back the aroma.
Fans who track search terms might tag this as a favorite cheesecake recipe which feels like a cousin of the main phrase. On Simply Cooked Recipes we keep tags tidy so readers find what they need fast.
8) Try these Dessert next
9) Tiramisu Cheesecake
Tiramisu Cheese Cake Recipe with Espresso Mascarpone
Ingredients
Crust
- 200 g ladyfingers crushed to fine crumbs
- 60 g unsalted butter melted
- 1 tbsp granulated sugar
- Pinch of fine sea salt
Filling
- 680 g cream cheese at room temp
- 230 g mascarpone at room temp
- 200 g granulated sugar
- 3 large eggs at room temp
- 2 large yolks at room temp
- 120 ml strong espresso cooled
- 2 tsp pure vanilla extract
- 1 tbsp cornstarch
- Pinch of fine sea salt
Tiramisu Layers
- 12 to 14 ladyfingers broken to fit the pan
- 120 ml strong espresso cooled for soaking
- 1 tbsp coffee liqueur optional
- 2 tbsp unsweetened cocoa powder for dusting
Pan And Bath
- 23 cm springform pan wrapped on the outside with foil
- Deep roasting pan for the water bath
- Hot water enough to reach halfway up the pan sides
Instructions
Prep The Pan
- Heat the oven to 160 C. Set a rack in the center.
- Wrap the outside of the springform with two snug layers of foil. Line the base with parchment.
- Stir ladyfinger crumbs with sugar and salt. Pour in melted butter and mix until the crumbs feel damp like wet sand.
Bake The Crust
- Press crumbs into the pan base with the bottom of a measuring cup.
- Bake 10 minutes until set. Cool on a rack.
Make The Filling
- Beat cream cheese on medium low until smooth. Scrape the bowl.
- Add mascarpone and beat until the mix looks creamy with no lumps.
- Add sugar and salt. Mix until combined.
- Beat in eggs and yolks one at a time. Keep the speed low so the batter stays calm.
- Whisk espresso with vanilla and cornstarch until smooth. Stream into the batter and mix until just combined. Tap the bowl on the counter to release air.
Assemble
- Pour half the batter over the crust. Lay a snug layer of ladyfingers on top.
- Brush the ladyfingers with espresso and coffee liqueur if using.
- Sift a thin veil of cocoa over the cookies.
- Pour the rest of the batter on top. Smooth the surface.
Bake In Water Bath
- Set the wrapped pan inside the roasting pan. Slide into the oven.
- Pour hot water into the roasting pan to reach halfway up the sides of the springform.
- Bake about 60 to 70 minutes until the edges look set and the center wobbles like soft jelly.
- Turn off the oven. Crack the door. Let the cake rest inside 30 minutes.
Chill And Finish
- Remove the pan from the bath. Peel away foil. Run a thin knife around the edge.
- Cool to room temp. Cover and chill until fully cold, at least 6 hours or overnight.
- Before serving dust the top with cocoa. Slice with a warm dry knife for clean edges.
Serve
- Serve cold with extra espresso on the side. Store leftovers covered in the fridge for up to three days.
10) Nutrition
Serving size one slice. Calories about four hundred thirty. Sugar twenty six g. Sodium three hundred mg. Fat twenty eight g. Saturated fat sixteen g. Carbohydrates thirty six g. Fiber one g. Protein eight g. Values are estimates from our test kitchen at Simply Cooked Recipes by Kathy.
Find more comfort bakes and coffee forward desserts at https://www.simplycookedrecipes.com. Search terms that may help include tiramisu mascarpone espresso baked tiramisu cheesecake no crack cheesecake water bath creamy espresso cheesecake. For readers who track phrases this page uses the term cheese cake recipe with care and in plain language.
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