Tiramisu Cheesecake Recipe
Brand new dessert or something sound to cuddle up to? Check out this Tiramisu Chocolate cheesecake recipe that will enlighten any soul!
Tiramisu cheesecake is a decadent dessert that combines the flavors of tiramisu and cheesecake. The origins of this delicious dessert can be traced back to Italy, where both tiramisu and cheesecake are beloved desserts in their own right.
Tiramisu, which means “pick me up” in Italian, is a classic dessert made with layers of espresso-soaked ladyfingers and a creamy mixture of mascarpone cheese, eggs, and sugar. It is believed to have originated in the Veneto region of Italy in the 1960s.
Cheesecake, on the other hand, has a longer history, with evidence of its existence dating back to ancient Greece. However, it wasn’t until the 19th century that cheesecake as we know it today became popular in America.
The fusion of these two classic desserts into tiramisu cheesecake is a relatively recent development, but it has quickly become a favorite among dessert lovers worldwide.
One famous person who was known to be a fan of tiramisu cheesecake was the legendary Italian tenor Luciano Pavarotti. In fact, it was reported that he would often have tiramisu cheesecake flown in from his favorite bakery in New York City whenever he was performing in the United States.
How did tiramisu cheesecake become popular outside of Italy?
Tiramisu cheesecake’s popularity grew as more and more people discovered the delicious combination of flavors. Cheesecake, in particular, has become a beloved dessert in many countries, and the addition of coffee and chocolate flavors in tiramisu cheesecake only made it more irresistible.
One unique aspect of tiramisu cheesecake is that it can be made in a variety of ways to accommodate different dietary needs. For example, there are many gluten-free and sugar-free versions available that use alternative flours and sweeteners to achieve the same delicious taste without the added gluten or sugar.
What are some ways to put a twist on traditional tiramisu cheesecake?
One popular variation of tiramisu cheesecake is to use different types of cookies or cake as the base, such as chocolate cookies or sponge cake. Another twist is to add different flavors to the cheesecake mixture, such as Bailey’s Irish Cream or pumpkin spice.
Despite its many variations, the classic combination of coffee and mascarpone cheese remains the defining feature of tiramisu cheesecake. The rich, creamy texture and delicious coffee flavor make it a perfect dessert for special occasions or just as a sweet indulgence any time of the day.
How has tiramisu cheesecake influenced the dessert world?
Tiramisu cheesecake has become a popular dessert not just on its own, but as a source of inspiration for other desserts as well. For example, tiramisu cheesecake ice cream, tiramisu cheesecake brownies, and tiramisu cheesecake truffles are just a few of the many delicious desserts that have been inspired by the classic tiramisu cheesecake.
Ingredients
Base layer
- 1 ⅔ cup / 200g Almond flour (ground almond)
- 1.7 oz / 50g Pitted dates (chopped) or sweetener of choice
- 3 tablespoons / 60g Coconut oil
- 4 tablespoons / 60g Coffee
Chocolate layer
- 2 medium / 100g Eggs (separated)
- 1 ⅓ cup / 300g Mascarpone
- 3½ oz / 100g Chocolate for melting
- Optional
- Sweetener of choice
Top layer
- 2 medium / 100g Eggs (separated)
- ⅞ cup / 200g Mascarpone
- 1 teaspoon / 5g Vanilla extract
- 2 tablespoons / 40g Honey or sweetener of choice
- 1 tablespoon Unsweetened cacao powder (sprinkled on top)
How to make Healthy tiramisu
Base layer
- Measure and grind almonds if necessary. Prepare cake tin by covering in with parchment paper.
- Chop dates into small pieces. Brew a coffee. Melt coconut oil in case it’s not already liquid. Pour all of these ingredients into a medium size mixing bowl and blend them together until it’s mixed properly.
- Put bottom layer into the cake tin. Make sure it’s evenly spread.
Chocolate layer
- Melt chocolate. Once its melted take it off heat and let it cool off but we still need it to be runny.
- Meanwhile crack and separate eggs. Beat yolk until light yellow.
- Fold in mascarpone and keep beating it. The cream needs to have smooth consistency. When the chocolate is not hot to the touch we can mix it into the mascarpone-yolk cream.
- Beat egg whites until hard peeks form.
- Fold egg whites into the chocolate mixture.
- Pour chocolate cream into the cake tin and spread it evenly.
Top layer
- It’s basically repeating the method we used with the chocolate layer, but instead of chocolate, put the vanilla extract and optionally the agave syrup or other sweetener into the mascarpone mixture. Separate eggs.
- Beat egg whites until hard peaks form.
- Whisk yolk with vanilla extract and optional sweetener until it has a light yellow color.
- Mix mascarpone with the yolk to get a smooth cream.
- Fold in the egg white carefully. And that’s it.
- Spread top layer onto the chocolate layer.
- Sprinkle unsweetened cocoa powder on top.
- Tiramisu is ready to put into the fridge for a couple of hours. Serve it straight out of the fridge.
Enjoy!
This isn’t the only cheesecake we have on the counter!
- The classic No-bake Sugar free cheesecake recipe with homemade apricot jam on top will never disappoint!
- Making a cheesecake gluten free is as easy as making the crust gluten free like in this Gluten Free Cheesecake Recipe
- Cheesecakes are different from the oven! Give a try to this Low carb Cheesecake with some raspberry syrup on top.
- There is no cake without chocolate! What about a lovely Low carb keto chocolate cheesecake from the oven then?
SunCakeMom's Tiramisu Cheesecake Recipe
Ingredients
Sugar free
- Base layer
- 1 ⅔ cup Almond flour ground almond
- 1.7 oz Pitted dates chopped or sweetener of choice
- 3 tablespoons Coconut oil
- 4 tablespoons Coffee
Chocolate layer
- 2 medium Eggs separated
- 1 ⅓ cup Mascarpone
- 3½ oz Chocolate for melting
Top layer
- 2 medium Eggs separated
- ⅞ cup Mascarpone
- Vanilla extract
- 1 tablespoon Unsweetened cacao powder sprinkled on top
- Optional
- 2 tablespoons Honey or sweetener of choice
Instructions
Base layer
- Measure and grind almonds if necessary. Prepare cake tin by covering in with parchment paper.
- Chop dates into small pieces. Brew a coffee. Liquidize coconut oil in case it's not already liquid. Pour all of these ingredients into a medium size mixing bowl and blend them together until it's mixed properly.
- Put bottom layer into the cake tin. Make sure it's evenly spread.
Chocolate layer
- Melt chocolate. Once its melted take it off heat and let it cool off but we still need it to be runny.
- Meanwhile crack and separate eggs. Beat yolk until light yellow.
- Fold in mascarpone and keep beating it. The cream needs to have smooth consistency. When the chocolate is not hot to the touch we can mix it into the mascarpone-yolk cream.
- Beat egg whites until hard peeks form.
- Fold egg whites into the chocolate mixture.
- Pour chocolate cream into the cake tin and spread it evenly.
Top layer
- It's basically repeating the method we used with the chocolate layer, but instead of chocolate, put the vanilla extract and optional sweetener into the mascarpone mixture. Separate eggs.
- Beat egg whites until hard peaks form.
- Whisk yolk with vanilla extract and optionally agave syrup or other sweetener until it has a light yellow color.
- Mix mascarpone with the yolk to get a smooth cream.
- Fold in the egg white carefully. And that's it.
- Spread top layer onto the chocolate layer.
- Sprinkle unsweetened cocoa powder on top.
- Tiramisu is ready to put into the fridge for a couple of hours. Serve it straight out of the fridge.
Notes
Pin now, Enjoy later!
AMAZING! Definitely moving it into my recipe box! Thank you!
Glad you like it!
This one is amazingly delicious! The top layer really needs a thick and dry Mascarpone otherwise it can’t stay on top.
Happy to hear you’ve liked it! Thanks for the feedback!
It’s delicious!
It really is, isn’t it!