Tiramisu Cheesecake Recipe
This is a great tasting tiramisu cheesecake recipe that barrows some of the same ideas of classic cheesecakes, but with a twist. The crust can be done two different ways.
Prep Before Making.
You will need to make a one and a half a cup of expresso if you have an expresso machine. Otherwise another great option is to brew a cup of coffee, and run the coffee you just brewed back in one more time for a double brew. This will give your coffee a stronger flavor that we need. If worse comes to worse and you don’t own a coffee maker then pick up one of the cold Starbucks that come in glass containers at the store in your favorite flavor and use that.
Measure out 1 1/2 cups and place in the refrigerator until it has cooled or warm.
The Crust: Pre-heat the oven to 350 degrees F. First we need to make a pie crust by combining 1 and 1/2 cup of graham cracker crumbs, 1/4 cup of white sugar, and 1/3 cup of melted butter, 1/2 cups of your cold coffee brew and mixing together evenly with a rubber spatula. After evenly mixed place into a 9 inch spring form pan using your hand to mold.
Cream Cheese Layer: In a mixing bowl beat together the 24 ounces of cream cheese and the 1 cup of white sugar. Then add in 4 eggs one egg at a time. Make sure the eggs are mixed in thoroughly before adding the next one. Then add 1 tablespoon of vanilla extract and 1 teaspoon of cream of tarter. Now comes the the 1/2 cup of coffee. Mix for 30 seconds. Here is where you need to turn off the mixer and taste. I like to stop here, but depending on how strong your coffee brew was you may want more coffee flavor. Can you still taste the cream cheese with just a hint of coffee? This is the sweet spot. If you don’t taste any coffee flavor than continue adding in mixer 1 tablespoon at a time. Just remember you don’t want your cheesecake layer to be overwhelmingly coffee flavored, since it will be in the crust and in the top layer too.
Tip: Between tasting you will want to refresh your pallet, keep a small glass of milk close at hand and sip it after you taste. This will prevent you from over coffee flavoring the cheesecake. Also if you make soup it will prevent you from over salting, over peppering, and over spicing. Sometimes when people make spaghetti they get heavy handed with the garlic and destroy the flavor balance. Sip some milk and it will stop that from ever happening again.
When you hit that sweet spot. Pour cheesecake batter into the pre-made pie crust. Bake in the preheated 350 degree F oven for 50 minutes.
Troubleshooting: If during the cheesecake layer making process your coffee that you added still doesn’t have a strong enough flavor, you can add in the instant coffee grounds 1/8 teaspoon at a time to taste. It really won’t take much.
Sour Cream Layer: While cheesecake is baking add 2 cups of sour cream, 1 teaspoon of vanilla extract, and 1/2 cup of white sugar together. Then place in refrigerator. After the 50 minutes is up take cheesecake out of the oven. Let rest on the counter for five minutes. Now take the sour cream mixture out of the refrigerator and pour onto the top of the cheesecake batter and smooth. Sprinkle with Folders Instant Coffee Roast Ground Coffee generously like you were decorating a cake. Place back into the oven for 5 minutes. Let it cool for 20 minutes and then place in refrigerator. It is best to wait 6 to 8 hours before serving, so that cheesecake will have time to form. Serve with instant whip cream.
Side note: The Folders Classic Roast Instant Coffee can be purchased at most grocery stores. If you can’t find it don’t use regular coffee grounds only the instant kind. The instant will melt into the top leaving a nice golden speckled layer. Regular coffee grounds in 5 minutes won’t melt, so you’ll have large pieces of coffee that no one really wants to eat or a burnt cheesecake if you leave it in the oven for 15 minutes it takes for normal coffee grounds to melt..
Best Coffee Brands For Recipe: This really is just a matter of taste and won’t effect the flavor in any significant way. I tested out a few different types of coffee beans. Here are my thoughts.
Starbucks Beans: Bitter, need sugar to balance flavor, during after brew.
Folders Beans: Less Bitter, still needed sugar, during after brew.
I tested 13 others, so without boring you I just wanted to share my new favorite discovery of:
Organic Ethiopian Coffee Beans – I bought these from a natural grocer and if your someone that has to add sugar and cream in your coffee like me these are amazing flavored. No sugar, No cream, and taste just like you had added them. Try it someday, just look for the Ethiopian coffee bean. (there are several varieties of Arabica coffee beans, that take on the flavor of the country in which they were grown from the soil, temp, water, etc…) Ethiopia coffee beans are my new favorite.
More Like A Tiramisu:
If you are looking for a more tiramisu looking cheesecake. You can make another half a batch of the pie crust. Then sprinkle it on top of your cheesecake layer before adding your sour cream layer for the second bake.
I personally thought this made it to crust flavored, but some of my taste testers still liked it.
Replace: You can also replace the sour cream with Mascarpone. Mascarpone is the traditional ingredient in Tiramisu with egg yolks. Mascarpone can be expensive when bought commercially for some people is why I left it sour cream. You can make homemade Mascarpone in as little as 40 minutes. A simple break down is you take a cup of pasteurized heavy whipping cream (not ultra Pasteurized) and heat it on a stove on medium high heat until it reaches around 190 F. If you don’t have a thermometer then until it becomes frothy getting close to boiling. Then add in 1 1/2 teaspoons of lemon juice string for about 5 minutes. It should become thick. Grab a mesh strainer and place two coffee filters in it. Pour the mascarpone cheese into coffee filters in the mesh strainer and place over a bowl. Place in refrigerator. This will last for about 5 days in the refrigerator.
In the recipe for the sour cream layer you replace the sour cream with mascarpone, keep everything else, and add 3 egg yolks. Sprinkle with instant coffee.
- • 1 and 1/2 cup of graham cracker
- • 1/4 cup of white sugar
- • 1/3 cup of melted butter
- • 1/2 cup of Coffee (double brew or
- • 24 ounces of home made cream cheese or 3 packets from store
- • 4 eggs
- • 1 tablespoon vanilla extract
- • 1 cup of white sugar
- • 1 teaspoon of cream of tarter
- • 1/2 cup of Coffee (taste and add more)
- • Top Cheesecake Layer
- • 2 cups of sour cream
- • 1 teaspoon vanilla extract
- • 1/2 cup of white sugar
- • Sprinkle top with instant coffee grounds
- (like Folders Instant Coffee)
- 1. Preheat oven to 350 Degree F. In a mixing bowl combine all crust ingredients and stir together with a rubber spatula. Place into a 9 inch spring form fan molding with your hands.
- 2. In an electric mixer combine cream cheese, sugar, cream of tatar, and vanilla extract. Add the 4 eggs, one egg at a time. When smooth pour into center of pre-made crust. Place into the oven for 50 minutes.
- 3. While cheesecake is baking in a separate mixing bowl combine sour cream, vanilla extract, and sugar. Mix with a rubber spatula.
- 4. Take cheesecake out of the oven and let rest for 5 minutes. Pour sour cream batter into center of pan, sprinkle with instant coffee grounds and bake for an additional 5 minutes. Take out of oven let rest for 20 minutes. Refrigerate and serve after 6 to 8 hours.
- Top with a coffee whip cream mix if you like, chocolate sauce, carmal sauce.