Tiramisu Cheesecake with Mocha Ganache
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 12
A coffee flavored mascarpone and ricotta cheesecake for this textured and creamy dessert inspired by Tiramisu with added mocha chocolate ganache.
  • 4 oz Graham Cracker crumbs
  • 4 oz Chocolate Wafer cookie crumbs
  • 6 tablespoons Unsalted Butter, melted
  • 1 15 oz container whole milk Ricotta Cheese, drained
  • 2 containers BelGioioso Tiramisu flavored Mascarpone
  • ½ cup Granulated Sugar
  • ¼ cup Honey
  • 1 teaspoon fresh Orange Zest
  • 1 teaspoon Vanilla
  • 6 large Eggs
Mocha Ganache
  • ½ cup evaporated Milk (or heavy cream)
  • 3 oz Scharffen Berger 62% Dark Chocolate Mocha, chopped
  • 3 oz semisweet Chocolate pieces
  • 1 tablespoon Kahúa Liqueur
  1. Set eggs, cheese out for 20 minutes or more so they are room temperature prior to mixing.
  2. Line bottom of 9-9 ½” springform pan with parchment paper and wrap the outside with two layers of aluminum foil (to prevent water from leaking into the pan while baking.)
  3. Set prepared pan in large roasting pan and pour enough water in to rise half-way up the springform pan for a traditional water bath.
  4. Preheat oven to 350 degrees F.
  5. Prepare Ganache by melting the chocolate pieces in milk/cream over medium heat, stirring constantly until well blended, glossy and thick. Remove from heat and cool slightly before frosting the cheesecake.
  1. Prepare crust by mixing crumbs with butter and pressing into the bottom only of the springform pan. Bake in oven for 15 minutes and cool completely before adding the cheesecake mixture.
  2. Blend ricotta in a food processor or mixer until creamy smooth, add mascarpone, sugar and blend well; scraping the sides periodically.
  3. Add honey, orange zest and vanilla.
  4. Add eggs, one at a time and blend or pulse until just blended. Don’t over work.
  5. Pour mixture into the prepared pan and bake in the water bath for and hour and five minutes (time might vary depending on the size of your springform pan.)
  6. The cheesecake should be golden on top and slightly jiggly in the center. It will firm up as it cools and chills.
  7. Let the cheesecake rest on rack to cool before refrigerating. This will take about an hour. Some folks like to eat their cheesecake room temperature, some chilled. If you like it cold it will take at least four hours to chill down properly, some recommend overnight.
  8. Just before serving prepare Mocha Ganache and frost the top of the cheesecake. This dessert can be made up to two days ahead... if you can wait that long.
This cheesecake has a different texture than those made with cream cheese, it is fluffier and has a bit of texture. With the nutty graham cracker and chocolate cookie crust and light coffee flavored interior, mocha chocolate topping this dessert makes for an elegant bite.
Recipe by What about the food? at https://whataboutthefood.com/tiramisu-cheesecake/