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 thus far… 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 fabricated from ladyfinger pastries, dipped in espresso, layered with a whipped combination of egg yolks, sugar, and mascarpone, and topped with cocoa powder.” and it’s one among 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 fully totally 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 e book, On a regular basis, and I’ve made it numerous instances now. It’s as near correct as I could make it actually, utilizing the egg yolks, not including whipped cream and so on. Nonetheless, this cheesecake model is the pleased twist of all the things. 

Cheesecakes

That is going to sound a little bit ridiculous, however within the now over ten years of working Jane’s Patisserie, I’ve printed over 100 cheesecake recipes. This doesn’t appear fairly attainable, however I did verify earlier than writing and realised I could 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 in addition I typically choose them. I do love baked cheesecakes, just like the traditional the big apple cheesecake, however I really 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 prime of the bottom, and a few type of ornament. They’re fairly straightforward to make, however take some time to set – however I’ll all the time say that it’s value it. 

Traditional desserts with a twist

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

Merging collectively the thought of a traditional tiramisu, with a cheesecake, is clearly the premise for right this moment. I feel, because of the truth that a classically no-bake cheesecake is so creamy and light-weight, it will work wonders with the concepts of the tiramisu. Like with most merging recipes, I wish to preserve the primary 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 take advantage of a ratio of 300g of biscuits, and sometimes about 150g of melted butter. I normally use digestives as I choose the flavour it creates for a biscuit base, however you need to use different biscuits. Nonetheless, 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 advantageous 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 advantageous because it tends to stay collectively higher to stop a crumbly base. In case you don’t have a meals processor, you need to use a bowl/bag with a rolling pin as a substitute, clearly. Combine the butter in to make a moist sandy texture, after which I take advantage of an 8″/20cm springform cake tin for my cheesecakes as I discover it the right depth and measurement of a cheesecake. 

Cheesecake filling

The cheesecake filling on this tiramisu cheesecake is definitely fairly easy, and it’s wanted actually. I take advantage of a mixture of full-fat mascarpone cream cheese, icing sugar, double cream, vanilla extract and occasional 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 tender cheese like philadelphia, after which the icing sugar, vanilla extract and occasional 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 may 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’ll be able to 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 guarantee that the recipe units – you need to use a decrease fats one, however you could use a setting agent reminiscent of 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 mix of immediate espresso, boiling water and occasional liqueur and let this cool earlier than making this layer of cheesecake. I take advantage of 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 definitely add the sponge fingers. I used one packet of sponge fingers as a result of it was the right 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 assume longer the higher relating to 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’ll be able to 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 fully correct. I used a mixture of double cream, icing sugar and vanilla bean extract whipped to tender peaks (I hate to overwhip cream because it doesn’t pipe effectively – it’ll agency up when piping normally). I used a spherical piping tip when piping the cream on prime of the set cheesecake. 

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

Suggestions & Tips 

• This recipe lasts for 3+ days within the fridge as soon as made
• I take advantage of a powerful immediate espresso within the sponge fingers part – you need to use something actually 
• I take advantage of kahlua/tia maria for the espresso liqueur – you’ll be able to substitute for dissolved espresso 
• I take advantage of 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 advantageous crumb in a meals processor, or bash in a bowl to a advantageous 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 occasional 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 prime 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 rigorously

• Whip the cream, icing sugar and vanilla to tender 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 take advantage of a powerful immediate espresso within the sponge fingers part – you need to use something actually 
• I take advantage of kahlua/tia maria for the espresso liqueur – you’ll be able to substitute for dissolved espresso 
• I take advantage of an 8″/20cm springform cake tin for this recipe 
• I used a spherical piping tip for the ornament 

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© 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 personal phrases and credit score me, or hyperlink again to this put up for the recipe.