Name: Tiramisu Cheesecake
Cook time: 90 min
Yield: 1 8-inch cheesecake
Cuisine: American
Ingredients: 140g Graham crackers; 60g Butter (room temperature); 452g Cream cheese; 100g Sugar; 2g Kosher salt; 5g Vanilla extract; 130g Heavy cream; 3 eggs; 40g Espresso (cooled); 115g Mascarpone; 5g Cocoa powder

Description

A coffee-infused cheesecake that captures the essence of tiramisu. Part of the cream cheese is replaced with mascarpone for that authentic tiramisu creaminess, and a shot of espresso brings the coffee flavor. A dusting of cocoa powder on top finishes the look.

Special Instructions

Replace 115g of the cream cheese in the base recipe with 115g mascarpone (so you use roughly 340g cream cheese + 115g mascarpone). Brew the espresso and let it cool completely before adding to the batter. Dust the top generously with cocoa powder through a fine sieve just before serving. Use plastic wrap on the board, or on the board and outside of the acetate, otherwise the moisture soaks into the cardboard.

Recipe

Pan size:

Number of cakes:

1

Makes 1 × 8″ cheesecake

Topping

Ingredient	Amount	Notes
Cocoa powder	5g	Dust generously over the top before serving

Filling

Ingredient	Amount	Notes
Cream cheese	452g	2 × 8 oz bricks (Philadelphia)
Sugar	100g
Kosher salt	2g
Vanilla extract	5g
Heavy cream	130g
Eggs	3 eggs
Espresso (cooled)	40g	Strong brewed espresso or 2 tsp instant espresso dissolved in 40g hot water
Mascarpone	115g	Replace half the cream cheese with mascarpone

Crust

Ingredient	Amount	Notes
Graham crackers	140g	1 bag of Honeymoon graham crackers (~140g)
Butter (room temperature)	60g

Instructions

Make the filling: Let the cream cheese and eggs come to room temperature, then beat the cream cheese and cream until smooth. Mix in sugar, salt, vanilla extract. Add eggs last, mixing just until combined so you don't work extra air into the mixture that will get stuck in the sous vide bag.
Make the crust: Let the butter come to room temperature. Break up graham crackers a bit, then add them with the butter to a food processor and process until fully integrated. Press firmly and evenly into the bottom of your pan — make sure it's well packed with no gaps, or the filling will leak through when you pour it.
Cook: Sous vide at 176°F for 90 minutes. Every 30ish minutes, massage the bag to stir the filling (or stir directly if using an open container). Pay attention to the edges and make sure stirring is complete.
Set: Pour into the mold, then add any solid toppings right away or let the cheesecake cool in the fridge for several hours before adding a gell topping. Ideally, make the cheesecake at least a day before serving so it can set properly.