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A creamy tiramisu cheesecake topped with cocoa powder and piped cream, served with a cup of coffee on a rustic wooden table.

Classic Baked Tiramisu Cheesecake (New York Style Creaminess)

Experience the best of both worlds with this luxurious baked tiramisu cheesecake — a decadent blend of Italian espresso and New York-style creaminess. Every bite melts with rich mascarpone, coffee-soaked ladyfingers, and a dusting of cocoa for the perfect finish.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American, Italian
Servings 12 slices
Calories 540 kcal

Ingredients
  

Chocolate Crust

  • 35 cookies chocolate cream cookies
  • 5 tbsp unsalted butter, melted

Cheesecake Filling

  • 24 oz full-fat cream cheese, room temperature
  • 8 oz mascarpone cheese, room temperature
  • 1.5 cups granulated sugar
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature
  • 0.5 cup heavy cream
  • 1 cup sour cream
  • 1 tbsp cornstarch, sifted

Assembly

  • 12 pieces ladyfinger biscuits
  • 0.5 cup strong coffee, cooled

Coffee Mascarpone Cream

  • 4 oz mascarpone cheese, cold
  • 2-4 tbsp granulated sugar
  • 1 tsp instant coffee mixed with 1 tsp water
  • 1 cup heavy whipping cream, chilled

Decoration

  • 2 tbsp cocoa powder for dusting

Instructions
 

  • Preheat oven to 175°C (350°F). Butter the bottom of a 10-inch springform pan.
  • Crush chocolate cookies and mix with melted butter until the texture resembles wet sand. Press into pan and bake 7–8 minutes. Cool.
  • Reduce oven temperature to 160°C (320°F). Beat cream cheese, mascarpone, sugar, vanilla, and salt until smooth.
  • Add eggs one at a time on low speed until just combined. Stir in heavy cream, sour cream, and cornstarch.
  • Wrap the pan with foil. Pour half the batter into the crust, tap to remove bubbles, then layer with coffee-dipped ladyfingers. Pour the remaining batter on top.
  • Place in a roasting pan with hot water halfway up the sides. Bake for 80 minutes until edges are set and center jiggles slightly.
  • Turn off the oven, crack the door open, and cool inside for 15 minutes. Let rest at room temperature for 2 hours, then refrigerate overnight.
  • Whisk mascarpone, sugar, and coffee until creamy. Add heavy cream and beat to stiff peaks. Spread or pipe over cooled cheesecake and dust with cocoa powder.

Notes

Use room temperature ingredients for a lump-free batter. Avoid overmixing to prevent cracks. Dip ladyfingers briefly to keep them from getting soggy. Store leftovers covered in the fridge up to 5 days or freeze for up to 2 months.