Print

Decadent Espresso Tiramisu Cheesecake Recipe for Father’s Day Celebration

espresso tiramisu cheesecake - featured image
Print Recipe

A rich and creamy cheesecake that combines the bold coffee flavor of tiramisu with the smooth texture of cheesecake, perfect for special occasions like Father’s Day.

Ingredients

Scale
  • 7 oz (200 g) ladyfinger biscuits (savoiardi)
  • 3 tbsp strong brewed espresso or coffee, cooled
  • 2 tbsp unsalted butter, melted
  • 16 oz (450 g) cream cheese, softened
  • 8 oz (225 g) mascarpone cheese, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 3 large eggs, room temperature
  • 2 tbsp espresso powder
  • 1 tsp vanilla extract
  • 1/4 cup (60 ml) heavy cream
  • Unsweetened cocoa powder, for dusting
  • Chocolate shavings or curls (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease the springform pan.
  2. Crush the ladyfinger biscuits into fine crumbs using a food processor or by placing them in a zip-top bag and pounding with a rolling pin. Transfer crumbs to a bowl.
  3. Add the cooled espresso and melted butter to the crumbs. Mix well until the mixture resembles wet sand.
  4. Press this evenly into the bottom of your prepared pan, creating a firm base. Bake for 10 minutes, then remove and let cool completely.
  5. In a large bowl, beat the softened cream cheese and mascarpone cheese with an electric mixer on medium speed until smooth and creamy, about 3 minutes.
  6. Add the sugar gradually and continue beating until fully incorporated.
  7. Add the eggs one at a time, mixing well after each addition.
  8. Stir in the espresso powder and vanilla extract until evenly distributed.
  9. Pour in the heavy cream and mix on low speed just until combined. Be careful not to overmix.
  10. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
  11. Bake for 50-60 minutes at 325°F (160°C). The center should be slightly jiggly but set around the edges. Tent loosely with foil if the top browns too quickly.
  12. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
  13. Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
  14. Just before serving, dust the top generously with unsweetened cocoa powder and garnish with chocolate shavings if desired.

Notes

Use room temperature ingredients to avoid lumps. Do not overmix the batter to prevent cracks. Baking at a low temperature and cooling gradually helps reduce cracking. A water bath can be used for extra creamy results. Bring cheesecake to room temperature 15 minutes before slicing for best texture. Substitutions include coconut cream for dairy-free and almond flour for gluten-free options.

Nutrition

Keywords: espresso tiramisu cheesecake, Father’s Day dessert, tiramisu cheesecake, coffee cheesecake, mascarpone cheesecake, easy cheesecake recipe

Find it online: https://gleamgulp.com/decadent-espresso-tiramisu-cheesecake-recipe-for-fathers-day-celebration/