Sunday, February 25 2024

A perfect marriage of two beloved classics, this recipe combines the rich, creamy texture of cheesecake and the bold, coffee-soaked layers of traditional tiramisu.

Whether you’re celebrating a special occasion or simply treating yourself, this dessert is sure to impress.

With a velvety layer of mascarpone, a dollop of espresso and a dusting of cocoa powder, every bite is a trip to dessert heaven.

Let’s dive into the world of sweet sophistication with this irresistible recipe.






  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 2 cups mascarpone cheese, room temperature
  • 1 cup full-fat Greek yogurt
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1/2 cup strong brewed espresso or coffee, cooled
  • 2 tablespoons coffee liqueur (optional)
  • 1 tablespoon unsweetened cocoa powder, for dusting
  • Chocolate curls or shavings, for garnish (optional)
  1. Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
  2. Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press into the bottom of the pan to form the crust. Bake for 10 minutes, then cool.
  3. In a large bowl, beat mascarpone cheese until smooth. Add Greek yogurt, powdered sugar, and vanilla extract, beating until creamy.
  4. Beat in eggs one at a time, just until incorporated. Avoid overmixing to prevent the cheesecake from becoming too dense.
  5. Pour half of the cheesecake mixture over the crust. Drizzle with half of the espresso or coffee (mixed with coffee liqueur if using). Top with the remaining mixture.
  6. Bake for 45-55 minutes, until the edges are set and the center slightly wobbles. Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour.
  7. Refrigerate the cheesecake for at least 4 hours, or overnight.
  8. Dust with cocoa powder and garnish with chocolate curls before serving.
  9. Slice with a warm, clean knife, wiping the blade between cuts.
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