Tiramisu Cheesecake Recipe! – Jane’s Patisserie

A scrumptious creamy tiramisu cheesecake recipe with a biscuit base, mascarpone cheesecake filling, espresso soak sponge fingers and extra

I’m genuinely telling the reality once I say that is my favorite cheesecake i’ve made to date… it might need one thing to do with the truth that I am keen on tiramisu and cheesecake, however combining them is the very best of the very best. 

Tiramisu 

Google says that “Tiramisu is an Italian dessert product of ladyfinger pastries, dipped in espresso, layered with a whipped combination of egg yolks, sugar, and mascarpone, and topped with cocoa powder.” and it’s considered one of my favorite desserts on the planet. I did develop up considering I’d hate tiramisu, as a result of I assumed I didn’t like espresso, however now as an grownup I realised it’s simply utterly completely different to what I assumed, and I do like espresso now anyway.

It’s a dessert that’s mild, creamy and I all the time have room for it. The recipe for my tiramisu is in my third guide, On a regular basis, and I’ve made it numerous occasions now. It’s as near correct as I could make it actually, utilizing the egg yolks, not including whipped cream and so forth. Nevertheless, this cheesecake model is the blissful twist of all the things. 

Cheesecakes

That is going to sound a bit of ridiculous, however within the now over ten years of operating Jane’s Patisserie, I’ve printed over 100 cheesecake recipes. This doesn’t appear fairly attainable, however I did test earlier than writing and realised I’ll have a little bit of an issue and obsession. 

I primarily publish no-bake cheesecake recipes as a result of I discover that they’re extra profitable within the quantity of views that they get, but additionally I typically choose them. I do love baked cheesecakes, just like the traditional ny cheesecake, however I like the sunshine and candy creaminess of a no bake cheesecake. 

I usually use a biscuit base, typically with a digestive base, a easy no-bake filling of a cream cheese, sugar, cream and a flavour whipped collectively and on high of the bottom, and a few kind of ornament. They’re fairly simple to make, however take some time to set – however I’ll all the time say that it’s price it. 

Traditional desserts with a twist

So everyone knows that I like so as to add two recipes collectively and make one thing new… I’m a bit of recognized for it, and I like doing it, messing with the classics ever so barely. My newest guide, Traditional, is popping out on the finish of July 2025 and it’s primarily based on the concept of the traditional desserts/bakes/concepts blended with traditional me. 

Merging collectively the concept of a traditional tiramisu, with a cheesecake, is clearly the premise for right now. I believe, because of the truth that a classically no-bake cheesecake is so creamy and light-weight, it could work wonders with the concepts of the tiramisu. Like with most merging recipes, I wish to maintain the principle core of a recipe concerned, so on this case it’s the mascarpone, sponge fingers, and the creamy cocoa powder. 

Biscuit base

On a typical biscuit base, I exploit a ratio of 300g of biscuits, and infrequently about 150g of melted butter. I often use digestives as I choose the flavour it creates for a biscuit base, however you need to use different biscuits. Nevertheless, as a result of this recipe additionally has to slot in the sponge fingers, I purposely went for a smaller ratio of base. 

I blitz the biscuits to a very effective crumb utilizing a meals processor/blender, after which I combine within the melted butter. I discover it finest to ensure the biscuit base is tremendous effective because it tends to stay collectively higher to forestall a crumbly base. In the event you don’t have a meals processor, you need to use a bowl/bag with a rolling pin as an alternative, clearly. Combine the butter in to make a moist sandy texture, after which I exploit an 8″/20cm springform cake tin for my cheesecakes as I discover it the proper depth and dimension of a cheesecake. 

Cheesecake filling

The cheesecake filling on this tiramisu cheesecake is definitely fairly easy, and it’s wanted actually. I exploit a mixture of full-fat mascarpone cream cheese, icing sugar, double cream, vanilla extract and low liqueur for the combo – and it’s delightfully moreish. 

I add the mascarpone, which you actually ought to use to make it extra like a traditional tiramisu in comparison with a smooth cheese like philadelphia, after which the icing sugar, vanilla extract and low liqueur into the bowl. I whip these collectively till mixed and clean, after which I add the double cream and whip once more till thick. You’ll be able to substitute the espresso liqueur for dissolved espresso when you don’t wish to use alcohol. 

I all the time add the double cream in liquid, after which whip all the things collectively, however you possibly can whip the cream individually after which fold by means of the remainder of the combination. It’s essential to make use of full-fat cream cheese and cream to make it possible for the recipe units – you need to use a decrease fats one, however it’s essential to use a setting agent equivalent to gelatine (which can change the feel of the bake)

Sponge fingers 

As with a traditional Tiramisu, they HAD to be within the cheesecake. I created a combination of immediate espresso, boiling water and low liqueur and let this cool earlier than making this layer of cheesecake. I exploit a powerful espresso combine as I am keen on the flavour and I am keen on espresso liqueur, however you need to use simply espresso if you wish to keep away from alcohol. 

The biscuit base is on the underside of the tin, I evenly unfold on half of the cheesecake combination and then you definately add the sponge fingers. I used one packet of sponge fingers as a result of it was the proper quantity for one layer within the cheesecake. I soak the sponge finger briefly within the espresso combination, after which add it onto the cheesecake and create a layer of sponge fingers. Most of them keep gap to make the cheesecake simpler to chop as soon as set, however I do fill within the gaps as effectively. 

Cream topping 

I let the cheesecake set in a single day as I all the time suppose longer the higher in the case of a cheesecake, as a result of when it’s the following day it’s very easy to take the cheesecake out of the springform cake tin as you possibly can simply unclip and pull the tin off with out disrupting the bake. 

The cream topping resembles the look of a tiramisu, even with out being solely correct. I used a mixture of double cream, icing sugar and vanilla bean extract whipped to smooth peaks (I hate to overwhip cream because it doesn’t pipe effectively – it’ll agency up when piping often). I used a spherical piping tip when piping the cream on high of the set cheesecake. 

And for the long-lasting look, I add a bit of dusting of cocoa powder to the highest of the cheesecake – for flavour, for adornment, for deliciousness. It’s a easy but affective method of adorning a tiramisu cheesecake. 

Ideas & Methods 

• This recipe lasts for 3+ days within the fridge as soon as made
• I exploit a powerful immediate espresso within the sponge fingers part – you need to use something actually 
• I exploit kahlua/tia maria for the espresso liqueur – you possibly can substitute for dissolved espresso 
• I exploit an 8″/20cm springform cake tin for this recipe 
• I used a spherical piping tip for the ornament 

Biscuit base

• 200 g digestives
• 90 g unsalted butter/baking unfold (melted)

Sponge Fingers

• 200 g sponge fingers
• 1 tbsp immediate sturdy espresso
• 75 ml espresso liqueur
• 200-300 ml boiling water

Cheesecake filling

• 500 g mascarpone
• 75 g icing sugar
• 1 tsp vanilla bean extract
• 75 ml espresso liqueur
• 300 ml double cream

Topping

• 300 ml double cream
• 2 tbsp icing sugar
• 2 tsp vanilla bean extract
• 1-2 tbsp cocoa powder

• Blitz the biscuits to a effective crumb in a meals processor, or bash in a bowl to a effective crumb

• Combine within the melted butter, to a moist sand texture, and press into the bottom of an 8″ springform cake tin

• In a brand new bowl, dissolve the espresso within the boiling water and add the espresso liqueur, and go away to chill

• In a brand new bowl, add the mascarpone, icing sugar, vanilla and low liqueur, and whip collectively till clean

• Add within the double cream and whip once more till thick (alternatively, whip the cream individually and fold by means of)

• Unfold half of the cheesecake combine onto the biscuit base and clean over

• Dip the sponge fingers within the cooled espresso combine, after which add onto the cheesecake combine making a layer

• Add the second half of the cheesecake combine on high and clean over.

• Set within the fridge for 5-6 hours, or ideally in a single day

• As soon as set, take away from the tin fastidiously

• Whip the cream, icing sugar and vanilla to smooth peaks after which pipe onto the highest of the cheesecake

• Mud with cocoa powder and serve

• This recipe lasts for 3+ days within the fridge as soon as made
• I exploit a powerful immediate espresso within the sponge fingers part – you need to use something actually 
• I exploit kahlua/tia maria for the espresso liqueur – you possibly can substitute for dissolved espresso 
• I exploit an 8″/20cm springform cake tin for this recipe 
• I used a spherical piping tip for the ornament 

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J x

© Jane’s Patisserie. All photographs & content material are copyright protected. Don’t use my photographs with out prior permission. If you wish to republish this recipe, please re-write the recipe in your individual phrases and credit score me, or hyperlink again to this put up for the recipe.