Tiramisu Baked Cheesecake with Mascapone Frosting- A Coffee Lover's Dream!

By Apurvi Bansal

If you love Coffee and Cheesecake then, this Recipe is for you- in this Cheesecake you will get the best of the both the world a Creamy Dessert with the world's famous drink Coffee.

This takes Inspiration from classic Tiramisu where Ladyfinger Biscuits are soaked in Espresso/Coffee Concoction and then frosted with luscious Mascarpone Frosting and dusted off with Cocoa powder whereas in this Cheesecake we are going to make our Cheesecake's Base with Ladyfinger biscuit then pour in our Eggless Silky, Creamy Cheesecake batter yes, you read it right this Cheesecake is made with out Eggs yet is Silky, Smooth, and Creamy all that you expect from a Cheesecake.

You can refer to my this Troubleshooting guide on how to make perfect Cheesecake at home to get that perfect Slice the first time that you bake it.

For Eggless Savoiardi Biscuit you can check out my Pistachio Tiramisu with Eggless Savoiardi  Recipe Video.

Ingredients:  (4-inch Cake)

Base-

5 Savoiardi Biscuit

1/2tbsp Brown Sugar

18gm Butter, melted

Eggless Cheesecake Base-

150gm Cream cheese, room temperature

45gm Mascarpone Cheese, room temperature

28gm Icing Sugar

1/2tsp Vanilla Extract

1/2tbsp Coffee Extraction or  Pinch of Instant Coffee Powder with 1/2tbsp Water 

45gm Condensed milk

10gm Cornflour

68gm Cream

Mascarpone Frosting

60gm Mascarpone Cheese

16gm Icing Sugar

45gm Whipped Cream

Cocoa Powder- Dusting

7-inch Cake

Base-

10 Savoiardi Biscuit

1tbsp Brown Sugar

34gm Butter, melted

Eggless Cheesecake Base-

362gm Cream cheese, room temperature

108gm Mascarpone Cheese, room temperature

62gm Icing Sugar

1tsp Vanilla Extract

1tbsp Coffee Extraction or  Pinch of Instant Coffee Powder with 1tbsp Water 

106gm Condensed milk

24gm Cornflour

165gm Cream

Mascarpone Frosting

120gm Mascarpone Cheese

32gm Icing Sugar

80gm Whipped Cream

Cocoa Powder- Dusting

Method

Preparing the Base

Grind eggless Savoiardi (ladyfinger) biscuits with brown sugar into a fine powder. Add melted butter and mix until the mixture resembles a sandy crumb.

Use a 4-inch cake tin with a removable base for easy handling. Transfer the crumb mixture into the tin and press it down firmly using the back of a spoon or a flat utensil to form an even base. Set it aside.

For a firmer base, bake in a preheated oven at 160°C for 5 minutes, then let it cool completely.

Making the Cheesecake Batter

In a bowl, smooth out room-temperature cream cheese using a spatula. Add mascarpone cheese and icing sugar, mixing until fully dissolved. Avoid using caster sugar for a better texture.

Mix in vanilla extract, followed by brewed coffee or instant coffee powder dissolved in water. Ensure everything is well incorporated.

Gently fold in condensed milk. In a separate bowl, whisk cornflour with cream until fully combined. Add this mixture to the prepared cheesecake batter and mix well to ensure a smooth, lump-free consistency.

Assembling & Baking the Cheesecake

To achieve a silky texture, strain the cheesecake batter directly over the prepared base in the cake tin. Tap the tin a few times to release any trapped air bubbles.

Place the cake tin inside a slightly larger pan. Then, place this assembly into an even larger pan and fill the outer pan with hot water until it reaches about one-fourth of the way up the sides. This water bath ensures gentle baking and prevents cracks.

Bake in a preheated oven at 160°C for 22-26 minutes, until the edges are set but the center still has a slight jiggle when gently shaken.

Cooling & Setting

Once baked, turn off the oven and leave the cheesecake inside with the door slightly open. This gradual cooling helps prevent sinking.

After an hour, transfer the cheesecake to the refrigerator and let it set for 6-8 hours.

Preparing the Mascarpone Frosting

For the classic tiramisu finish, mix icing sugar into room-temperature mascarpone cheese. Add whipped cream in 2-3 parts, folding it in gently to keep the frosting light and airy. Refrigerate until ready to use.

Unmolding & Frosting

Run a palette knife along the edges and carefully remove the cheesecake from the tin.

Pipe the mascarpone frosting over the cheesecake using a round tip. For the signature tiramisu look, dust generously with good-quality cocoa powder.

Your baked eggless Tiramisu Cheesecake is now ready to serve!