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Tiramisu Cheesecake

This marriage of two classic Italian recipes proves that two is, in fact, better than one. Our Italian cheesecake is made with plenty of mascarpone and ricotta and flavored with espresso, chocolate and a splash of rum. The best of both worlds!
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  • Level: Easy
  • Total: 2 hr 30 min (includes cooling time)
  • Active: 15 min
  • Yield: 8 servings
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Nonstick cooking spray, for the springform pan

2 tablespoons instant espresso powder

2 tablespoons dark rum

3/4 cup boiling water

36 ladyfinger cookies

1/4 cup cocoa powder, plus more for dusting

24 ounces whole-milk ricotta

Two 8-ounce containers mascarpone

1 1/4 cups granulated sugar

5 large eggs


  1. Preheat the oven to 350 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray and wrap the bottom in aluminum foil.
  2. Combine the espresso powder and rum in a medium heat-safe bowl; stir in the boiling water until the espresso is dissolved.
  3. One at a time, dip 20 of the ladyfingers quickly into the espresso mixture. Line the bottom of the prepared pan with them, pressing them down firmly to fit as they soften. Sprinkle with the cocoa powder; set aside.
  4. Add the ricotta, mascarpone and sugar to the bowl of a food processor and pulse until just combined. Add the eggs one at a time, pulsing after each addition to combine; do not overmix. 
  5. Pour the mixture into the pan over the ladyfingers and place the pan on a baking sheet. Bake until the cheesecake is golden and puffed around the edges, about 1 hour and 15 minutes (it will still be very jiggly). Let cool to room temperature, then dust with cocoa. Cut the remaining ladyfingers in half and press them into the sides of the cake, curved-end up.