Ingredients:

  • 1 1/2 cups Vanilla Wafer Cookies, finely crushed (180 g)
  • 2 Tablespoons Granulated Sugar (Crust)
  • 6 Tablespoons Unsalted Butter, melted (85 g)
  • 1/2 cup Strong Espresso or Coffee, cooled (120 ml)
  • 1 Tablespoon Granulated Sugar (Soak)
  • 2 Tablespoons Coffee Liqueur (e.g., Kahlúa) or Dark Rum (Optional, 30 ml)
  • 32 ounces Full-Fat Cream Cheese, softened (900 g)
  • 8 ounces Mascarpone Cheese, softened (225 g)
  • 1 1/4 cups Granulated Sugar (Filling, 250 g)
  • 1 Tablespoon Cornstarch (8 g)
  • 2 teaspoons Vanilla Extract (Filling, 10 ml)
  • 4 Large Eggs, room temperature
  • 1 Egg Yolk, room temperature
  • 1 cup Heavy Whipping Cream, cold (240 ml)
  • 4 ounces Mascarpone Cheese, cold (115 g)
  • 1/4 cup Powdered (Icing) Sugar, sifted (30 g)
  • 1 teaspoon Vanilla Extract (Topping, 5 ml)
  • Unsweetened Cocoa Powder, as needed (For dusting)

Instructions:

  1. Preheat oven to 325°F (160°C). Wrap the exterior base and sides of the 9-inch springform pan tightly with 2–3 layers of heavy-duty aluminum foil to ensure a watertight seal for the water bath.
  2. Make the Crust: Combine crushed wafers, 2 Tbsp sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan, extending about 1 inch (2.5 cm) up the sides. Blind bake the crust for 8 minutes, then let cool completely.
  3. Prepare Coffee Soak: Whisk together the espresso, 1 Tbsp sugar, and liqueur (if using). Set aside to cool to room temperature.
  4. Cream the Cheeses: Beat the softened cream cheese and mascarpone in a stand mixer on medium speed until perfectly smooth and lump-free (about 3 minutes). Scrape down the bowl frequently.
  5. Add Sweeteners and Stabilizer: Gradually incorporate the remaining granulated sugar and the cornstarch. Mix just until combined. Beat in the vanilla extract.
  6. Incorporate Eggs: Add the eggs and the extra egg yolk one at a time, mixing only until just combined after each addition. Do not overmix.
  7. Assemble Layers: Pour half of the cheesecake filling over the cooled crust. Gently brush or drizzle half of the prepared espresso soak mixture evenly over the exposed filling. Pour the remaining cheesecake filling on top.
  8. Prepare Water Bath: Place the foil-wrapped springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until the water reaches halfway up the sides of the springform pan.
  9. Bake and Cool: Bake for 65–75 minutes. The edges should be set, but the center should still have a slight wobble. Turn off the oven and leave the door slightly ajar for 1 hour for gradual cooling. Remove from the water bath and cool completely on a wire rack for 30 minutes.
  10. The Final Soak and Chill: Gently brush the surface of the cooled cheesecake with the remaining espresso soak mixture. Cover and refrigerate for a minimum of 6 hours, or ideally, overnight.
  11. Whip the Topping: Combine the cold heavy cream, cold mascarpone, powdered sugar, and vanilla in a clean bowl. Beat on high speed until stiff peaks form. Spread evenly over the chilled Tiramisu Cheesecake.
  12. Finish and Serve: Just before serving, use a fine-mesh sieve to generously dust the entire top with unsweetened cocoa powder. Slice with a hot, clean knife and serve.