I love a slice that blends creamy cheesecake with the espresso kiss of tiramisu. This cheese cake recipe lands right in that sweet spot. We bake a small but rich cake in a calm water bath, then chill it long enough for the texture to settle like silk. Simple steps, big payoff, no fuss. For small gatherings I reach for a six inch cheesecake recipe and I use crisp cookies for the base. Think biscotti recipe italian if you want a sturdy crumb with a toasted bite. The filling stays light and smooth, and the coffee soaks into the top in gentle waves that taste like a cozy cafe. If you like cake baking recipes and want cakes recipes easy this one fits. You can swap flavors if you enjoy new cake flavor ideas. Fans of tiramisu dessert recipes will taste the familiar espresso and cocoa and smile on the first bite.
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
I bake this cake whenever a coffee craving meets a creamy mood. The base tastes like a cookie hug. The filling sits smooth. The top lifts with cocoa. I keep the steps short and the gear simple. A springform pan. Foil. A deep pan with hot water. That is it. Linda at Cook Daily Recipe keeps the tone friendly and calm on Cook Daily Recipe, and that same spirit guides this version.
The flavor hints at your favorite cafe. Espresso soaks the surface. Mascarpone brings a soft finish. Each bite lands clean. Each slice holds. I like how the crumbs snap under the fork and how the center feels like satin. The cake cools in the oven with the door open a little. That rest keeps the texture steady.
Plan a chill. The cake likes a long nap in the fridge. Six hours makes a neat slice. Overnight makes a perfect one. I learned this by trial and error and by one late night taste test that I do not regret. The result stays worth the wait. Friends ask for the recipe and I point them to Cook Daily Recipe with a grin.
2) Easy Tiramisu Cheesecake Recipe
I share a cheese cake recipe that reads clear and cooks steady. This cheese cake recipe pairs cookie crunch with velvet filling. I keep the batter light and airy with room temp dairy and gentle mixing. The water bath sounds fancy, yet it acts like training wheels and it turns out a calm bake every time.
If you like cake baking recipes that stay simple, this one fits your week. It works for a quiet evening, a small party, or a gift. For a tiny crowd use a six inch cheesecake recipe. For a full table use a nine inch pan. The method stays the same. The bake time shifts by a few minutes.
I sometimes crave a spin from biscotti recipe italian for the crust. The crumb stays firm and the flavor brings a toasted note that loves espresso. Fans who chase cakes recipes easy will enjoy the flow. If new cake flavor ideas spark, try a light swirl of hazelnut spread on top. For tiramisu dessert recipes lovers, the cocoa dust seals the deal.
3) Ingredients for Tiramisu Cheesecake
Ladyfinger or biscotti crumbs a crisp base that stays neat under the creamy layer and echoes the cafe bite we want.
Unsalted butter melted it binds the crumbs and adds a gentle sheen that sets firm after a short chill.
Granulated sugar a small scoop sweetens both the crust and the filling without a heavy taste.
Cream cheese room temp the heart of any cheesecake recipe and the key to a smooth blend with no lumps.
Sour cream room temp it lightens the texture and keeps the crumb tender from edge to center.
Large eggs room temp they set the structure so the slice holds and still feels soft.
Vanilla extract a quiet aroma that rounds the coffee notes and lifts the cream.
All purpose flour a spoonful steadies the batter and helps resist cracks during the bake.
Fine salt a pinch sharpens every sweet and cocoa note so each bite pops.
Strong espresso cooled brushed over the warm top so the flavor sinks in and leaves that tiramisu wink.
Mascarpone softened for gentle swirls that echo classic tiramisu without extra work at the end.
Cocoa powder a light dust over the top for the final touch and a neat finish on the plate.
4) How to Make Tiramisu Cheesecake
Step one heat and prep set the oven to one hundred sixty C. Line the springform base with parchment and wrap the outside in foil for a tight seal.
Step two build the crust mix crumbs sugar and salt. Stir in melted butter. Press the mix into the pan with a flat cup. Chill for a few minutes.
Step three warm the bath place a deep pan on the middle rack. Bring water to a boil in a kettle. This baked cheesecake method keeps heat even.
Step four mix the filling beat cream cheese with sugar until smooth. Add eggs one by one. Fold in sour cream vanilla flour and salt.
Step five bake the cake pour the batter over the crust. Tap to release bubbles. Set the pan in the larger pan and add hot water to halfway up the sides.
Step six test for doneness bake until the edges set and the center wobbles like soft jelly. Turn off the heat and crack the door for a gentle cool.
Step seven add coffee brush the top with cooled espresso. Let it sink in small passes so the surface stays neat.
Step eight chill and finish run a thin knife around the edge. Chill six hours or overnight. Dust with cocoa. Add soft mascarpone swirls.
5) Tips for Making Tiramisu Cheesecake
Start with room temp dairy. Cold blocks fight the mixer and trap lumps. Let the cream cheese rest on the counter while you crush crumbs and pull gear. That pause saves time later and makes a best cheese cake recipe outcome feel easy.
Mix with care. Stop when the batter looks smooth and glossy. Extra air means extra rise and cracks. A calm mix gives a calm bake. If you like cake baking recipes that never stress, this small habit helps a lot.
Use a snug water bath and wrap the pan well. Steam cushions heat and keeps the center soft. For cakes recipes easy, I step away during the bake and trust the method. A gentle wobble in the center signals success for this creamy cheese cake guide.
6) Making Tiramisu Cheesecake Ahead of Time
I bake the night before when guests come by. The cake chills while I sleep. The next day the slice looks sharp and the coffee notes blend. If I need a small cake, I scale down and follow a six inch cheesecake recipe with the same steps.
Hold back a spoon of espresso for touch ups before serving. A light brush freshens the aroma. If plans shift, the cake sits well for a day without any change in texture.
For a fun twist pull from biscotti recipe italian for the crust. The crumb keeps snap even after a night in the fridge. Readers on Cook Daily Recipe often ask for make ahead ideas, and this one gets my quick yes for a classic cheesecake recipe feel with little stress.
7) Storing Leftover Tiramisu Cheesecake
Cover the cake with an inverted bowl or a snug lid so the surface stays clean. Store slices in a sealed box. Cold air stays out. Flavor stays in.
The cake keeps for three days. The crust softens a touch yet still holds a neat edge. Dust fresh cocoa before serving for a tidy look that hides any marks from the lid.
Freeze single slices on a tray until firm. Wrap each piece and tuck into a bag. Thaw in the fridge. The texture stays close to day one. For cake flavor ideas try a dust of cinnamon on thawed slices. Fans of tiramisu dessert recipes will nod with the first bite.
8) Try these Dessert next
9) Tiramisu Cheesecake
Tiramisu Cheesecake cheese cake recipe
Ingredients
For the crust
- 140 g biscotti or ladyfinger crumbs
- 45 g granulated sugar
- 60 g unsalted butter melted
- 1 pinch fine salt
For the filling
- 450 g cream cheese room temp
- 130 g granulated sugar
- 2 large eggs room temp
- 120 g sour cream room temp
- 1 teaspoon vanilla extract
- 1 tablespoon all purpose flour
- 1 pinch fine salt
For the coffee layer and finish
- 120 ml strong espresso cooled
- 1 tablespoon coffee liqueur optional
- 15 g cocoa powder for dusting
- 45 g mascarpone softened for light swirls optional
Instructions
Prep
- Heat the oven to 160 C. Line the bottom of a nine inch springform pan with parchment. Wrap the outside with foil for a snug seal.
- Set a kettle of water to boil for the bath. Place a deep pan that fits the springform on the middle rack.
Make the crust
- Stir the crumbs sugar and salt. Pour in melted butter and mix until the texture feels like wet sand.
- Press the mix into the pan. Pack an even layer. Bake for 8 minutes. Cool while you make the filling.
Make the filling
- Beat cream cheese and sugar on medium speed until smooth and free of lumps. Scrape the bowl.
- Add eggs one at a time. Mix just until blended. Add sour cream vanilla flour and salt. Mix until smooth and glossy.
Bake
- Pour the filling over the crust. Tap the pan to release bubbles.
- Set the pan in the larger pan. Pour hot water around it to reach about halfway up the sides.
- Bake 55 to 65 minutes. The edges look set and the center wobbles like soft jelly.
- Turn off the oven. Prop the door open a little. Let the cake rest inside for 30 minutes.
Coffee finish and chill
- Brush the top with cooled espresso mixed with liqueur if using. Let it soak in small passes so the surface stays neat.
- Run a thin knife around the edge. Chill at least 6 hours or overnight for the best slice.
Serve
- Loosen the ring. Lift the cake free. Dust with cocoa. Add soft swirls of mascarpone if you like.
- Slice with a warm knife wiped clean between cuts. Sip the extra espresso and call it chef tax.
10) Nutrition
Per slice about four hundred twenty calories with a balance that feels rich yet not heavy. Protein sits near seven grams. Fat near twenty eight grams with a creamy mouthfeel from dairy. Carbs near thirty four grams. Sugar near twenty eight grams. Sodium near two hundred sixty milligrams. I base these on a nine inch cake with twelve slices and common brands. Values shift with swaps and pan size. Linda at Cook Daily Recipe keeps portions friendly and I follow that same line here.
Author Linda shares this method on Cook Daily Recipe where we cook simple treats that taste like comfort. I write clear steps and test them in a small home kitchen with regular tools so the process feels doable. Bookmark the page for later bakes and share a photo when the first slice goes missing.
Main keyword use appears in context for clarity and not for search tricks. I keep language plain and direct so any home baker can follow. The cake brings joy and that stays the point.
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