Tiramisu Cheesecake – Luscious, creamy and sweet coffee infused cheesecake with crumby Oreo cookie crust. Dusted with cocoa powder and topped with whipped cream, it combines two popular desserts – Tiramisu and Cheesecake.
Hi guys! I can’t believe it is Friday! The week felt kind of long! And I’ve been a little tired, but it might be because Monday is my B-Day! And I always feel tired around my birthday, so this is normal I guess. Will definitely try to stay more active until then and try to cook some awesome dishes.
Enough about me. I’ve been thinking of this Tiramisu Cheesecake for a while now. As you probably already know, tiramisu is a favorite dessert in my house. I’ve made the classic version of it many times and I’ve also baked a Tiramisu Cake Roll, which tastes delicious.
But I was always curious what is going to happen if I try to combine tiramisu with another dessert I adore – like cheesecake? Well the final result was fantastic. Light, creamy, infused with coffee flavor and topped with cocoa powder and whipped cream. I made an Oreo crust, which paired perfectly with this cheesecake.
The funny thing is that as much as I love both tiramisu and cheesecake, I had never had a tiramisu cheesecake before. I remember that The Cheesecake Factory used to have one on their menu, but for some reason I never got to try it. I feel like I was missing out. But that was easily corrected – I baked my own cheesecake, according to my personal taste. And this was very easy to achieve.
I made it last week and it was gone very quickly! Everyone liked it! I had it for breakfast with my morning coffee two mornings in a row and it felt tasty and refreshing (coffee flavor!!!)!
To create a similar to tiramisu flavor in this cheesecake, I used both coffee liqueur, baileys and instant coffee (Nescafe). I can say it tasted exactly like tiramisu!
To bake the cheesecake – I’ve recently stopped baking cheesecake in water bath. The reason – I never seem to secure the cheesecake pan well enough, wrap it with foil, so it often ends up leaking, creates a mess and ruins my cheesecake (I should know better, right?). Plus I hate to waste ingredients! Instead, I baked this tiramisu cheesecake at 350 F (177 C) for 1 hour, until set. Then I opened the oven door and let it cool for 25 more minutes. After that I took it out and let it cool completely. This way of baking works for me, but feel free to bake your cheesecake in a water bath if that’s what you are comfortable with. Baking time may vary depending on type of oven used, size and material of the pan, temperature of ingredients. If for some reason your cheesecake ends up with a crack, you can easily fix that. Refrigerate cheesecake for at least 3 hours. Take a a small offset spatula and dip it in hot water. Wipe with paper towel. With the spatula, gently smooth over the top of cheesecake.
The Oreo cookie cheesecake crust is so easy to make and also versatile. I also aded 1 teaspoon of instant coffee to the cookie crumbs, to enhance the chocolatey flavor. I’ll definitely use this Oreo crust in other cheesecake recipes. I prefer to pre-bake it at 350 F (177 C) for 8 minutes, then let it cool, before adding the cheesecake mixture.
Of course I could have used crushed lady fingers for the crust, but might do so next time.
More Tiramisu Recipes :
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- FOR THE OREO COOKIE CRUST:
- 25 Oreo cookies divided (filling out)
- 1 tsp instant coffee
- 4 tbsp melted unsalted butter
- FOR THE CHEESECAKE:
- 3 8 oz (3×227 gr) packs of cream cheese at room temperature
- 3/4 cups sugar
- 3 whole large eggs at room temperature
- 4 tsp instant coffee
- 1 tbsp Kahlua
- 1 tbsp Baileys (you can skip the Kahlua and just use 2 tbsp Baileys)
- 1/3 cup heavy whipping cream
- cocoa powder for dusting
- whipped cream and chocolate shavings for decoration
- Preheat oven to 350 F (177 C).
- Crush cookies (or put in food processor and pulse until fine crumbs). Transfer to a bowl. Add melted butter and instant coffee, mix to combine.
- Spray 8 inch cheesecake pan with non stick cooking spray. Transfer mixture and with the back of a spoon press crumbs to form an even layer. Bake crust for 8 minutes. Let it cool completely.
- Make coffee extract by combining instant coffee, Baileys and Kahlua in a small sauce pan. Heat mixture on low just until coffee granules have dissolved. Let it cool. (Don’t overheat, liquor will evaporate).
- In the bowl of a stand mixer with paddle attachment mix together cream cheese and sugar for about 5 minutes, scraping the sides of the bowl once. Beat in eggs one at a time on low speed. Then mix in whipping cream and coffee extract. Do not over mix. Batter should be smooth.
- Place sieve over the spring form pan and pour cream cheese patter. Press batter through the sieve with a rubber spatula.
- Place spring form pan in the oven (preferably over a piece of foil). Bake cheesecake on 350 F (177 C) for 60 minutes, until edges are set, but center is wobbly.
- Turn the oven off, open its door and let cheesecake cool for 25 minutes. Take out of the oven and let it cool completely. Cover with foil and refrigerate for at least 4 hours or overnight.
- Let cheesecake come to room temperature. Remove cake from spring form, by running a knife between the edges of the cake and the pan. Open spring form collar and remove it.
- Dust top with cocoa powder and decorate with whipped cream.
- Keep cheesecake refrigerated for a week or freeze for up to 2 months.