Tiramisu Cheesecake

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Place a pan of water on the lowest oven rack. (5 minutes)

Recipe View To make the crust: Crush ladyfingers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Place crumbs into a bowl with melted butter and coffee-flavored liqueur; stir until evenly combined. Press firmly into the bottom of a 9-inch springform pan. (15 minutes)

Recipe View To make the filling: In a large bowl, beat cream cheese, mascarpone cheese, and sugar with an electric mixer until exceptionally smooth, about 2 to 3 minutes. Scrape down the sides of the bowl and mix in coffee-flavored liqueur. Add flour and eggs; mix on low speed just until smooth. If the batter seems too thick, incorporate heavy cream, one teaspoon at a time, until desired consistency is achieved. (10 minutes)

Recipe View Gently pour the batter over the prepared crust in the springform pan. (2 minutes)

Recipe View Bake on the center rack of the preheated oven until the cheesecake is just set but still has a slight wobble in the center, 40 to 45 minutes. (45 minutes)

Recipe View Open the oven door, turn off the heat, and leave the cheesecake to cool on the center rack for 20 minutes. This gradual cooling helps prevent cracking. (20 minutes)

Recipe View Remove from the oven and transfer to a wire rack to cool completely, approximately 30 more minutes. (30 minutes)

Recipe View Refrigerate for at least 3 hours, or ideally overnight, to allow the flavors to meld and the cheesecake to fully set. (180+ minutes)

Recipe View Just before serving, grate semisweet chocolate over the top for an elegant finish. (5 minutes)