Tiramisu Mascarpone Cheesecake

There are desserts that impress, and then there are desserts that leave a mark on your memory. This tiramisu mascarpone cheesecake belongs in the latter. I first served this on a quiet Sunday dinner at home — just family, candlelight, and the soft jazz hum from the corner speaker. The table had seen many cakes before, but that night, this one changed everything. A few bites in, no one spoke. Just the clink of forks and slow, reverent nods. The richness of the mascarpone, the whisper of espresso, the silkiness of the cream—each layer told a story.

What makes this dish unforgettable isn’t just its indulgence. It’s the balance. The lightness of mascarpone cheesecake meets the bold, coffee-soaked soul of tiramisu. It’s not a shortcut or an improvisation — it’s a new classic. A mascarpone dessert that earns its place at the finest tables.

Ingredients for Tiramisu Mascarpone Cheesecake

High-quality ingredients are the foundation of this dish. Fresh dairy, bold espresso, and a whisper of cocoa bring each bite to life.

🧀 For the Crust:

• 200g digestive biscuits or ladyfingers
• 75g unsalted butter, melted
• 1 tbsp espresso

🍰 For the Cheesecake Base:

• 500g cream cheese, softened
• 250g mascarpone cheese
• 150g granulated sugar
• 3 large eggs
• 2 tbsp espresso
• 1 tsp vanilla extract

☕ For the Tiramisu Cream Layer:

• 200ml heavy cream
• 150g mascarpone cheese
• 2 tbsp powdered sugar
• 1 tbsp espresso
• Unsweetened cocoa powder, for dusting

💡 Chef’s Note: Use mascarpone cheese for tiramisu that’s labeled "Italian-style" for a smoother texture and flavor depth.

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Step 1: Preparing the Espresso Crust

Ingredients Used in This Step:

✔ Biscuits or ladyfingers, butter, espresso

Method:

1️⃣ Crush the biscuits into fine crumbs using a food processor or rolling pin.
2️⃣ Stir in the melted butter and espresso until fully combined.
3️⃣ Press the mixture firmly into the base of a lined 9-inch springform pan.
4️⃣ Chill in the fridge for 15–20 minutes while preparing the filling.

💡 Pro Tip: A hint of espresso in the crust gives this cheesecake a subtle tiramisu base flavor—don’t skip it.

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Step 2: Crafting the Cheesecake Filling

Ingredients Used in This Step:

✔ Cream cheese, mascarpone cheese, sugar, eggs, espresso, vanilla

Method:

1️⃣ In a large bowl, beat the cream cheese and mascarpone cheese until smooth and creamy.
2️⃣ Add the sugar and mix until incorporated.
3️⃣ Beat in the eggs one at a time, mixing gently.
4️⃣ Stir in the espresso and vanilla until just combined.
5️⃣ Pour the mixture over the chilled crust.

💡 Pro Tip: Avoid overbeating once the eggs are added—this keeps the texture velvety, not airy.

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Step 3: Baking & Cooling

Method:

1️⃣ Preheat oven to 160°C (320°F).
2️⃣ Place the cheesecake pan inside a larger baking dish and fill the outer dish with hot water (water bath).
3️⃣ Bake for 55–65 minutes, or until the edges are set but the center jiggles slightly.
4️⃣ Turn off the oven, leave the door ajar, and let the cheesecake cool for 1 hour inside.
5️⃣ Chill in the fridge for at least 6 hours, preferably overnight.

💡 Chef’s Insight: A water bath ensures even cooking and prevents cracks. It's a must for fine dining cheesecake quality.

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Step 4: Making the Tiramisu Cream Topping

Ingredients Used in This Step:

✔ Mascarpone cheese, heavy cream, powdered sugar, espresso

Method:

1️⃣ In a chilled bowl, whip the cream and powdered sugar until soft peaks form.
2️⃣ Add the mascarpone and espresso, and gently fold until smooth.
3️⃣ Spoon the topping over the chilled cheesecake and smooth it with an offset spatula.

💡 Finishing Touch: Dust with a generous layer of cocoa powder right before serving for that signature tiramisu flair.

Presentation & Plating Tips

Serve this dessert on matte black or marble plates to enhance the contrast of the creamy top and rich crust. A small quenelle of tiramisu cream beside each slice, a few edible flowers, and a sliver of dark chocolate elevate this from homemade to haute cuisine.

Optional garnishes:

• Gold leaf
• Espresso pearls
• Chocolate shavings

Wine Pairing Suggestions

🥂 Vin Santo – A classic Italian dessert wine with caramel and nut notes.
🍷 Ruby Port – Deep, rich, and perfect with mascarpone desserts.
🍸 Coffee Liqueur – Serve a chilled shot beside the plate for a playful twist.

Frequently Asked Questions

1. Can I use low-fat mascarpone cheese for this recipe?

Technically yes, but the texture and depth will be compromised. Stick with full-fat for best results.

2. Can this be made ahead?

Absolutely. It actually tastes better the next day after chilling overnight.

3. How long does this keep?

Up to 4 days in the refrigerator, covered tightly. Do not freeze the tiramisu cream layer.

Final Thoughts

This tiramisu mascarpone cheesecake is more than just a dessert—it’s an experience. A quiet luxury, built on simple ingredients elevated through precision and intention. Whether you serve it at a formal dinner or to celebrate an ordinary weeknight, it promises to leave a lasting impression.

Tag your recreations with #BeyondEveryBite — I’d love to feature your versions in our next spotlight series. Let’s keep plating beauty, one masterpiece at a time. ✨