This Tiramisu Cold Brew Coffee Cheesecake combines the rich flavors of tiramisu with a creamy cheesecake base, infused with cold brew coffee and layered with espresso-soaked ladyfingers.
In a mixing bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a greased 9-inch springform pan and refrigerate for 10 minutes.
In a mixing bowl, beat cream cheese and powdered sugar until smooth. Mix in vanilla extract and 1/2 cup cold brew coffee.
In a separate bowl, whip heavy whipping cream until stiff peaks form. Gently fold it into the cream cheese mixture.
Dip the ladyfingers briefly into the remaining 1/2 cup of cold brew coffee and layer them over the crust.
Spread the cheesecake mixture evenly over the ladyfinger layer.
Cover and refrigerate for at least 4 hours or until firm.
Before serving, dust the top of the cheesecake with cocoa powder.
Slice and enjoy chilled.
Notes
Optional Equipment: A fine-mesh sieve for evenly dusting cocoa powder.
Customization: Add coffee liqueur to the soaking coffee for extra flavor.
Storage: Store in the refrigerator for up to 3 days.
Serving Tip: Let sit at room temperature for 5 minutes before slicing for a smoother cut.