Cooking with Toti
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Baked Chocolate Tiramisu Cheesecake
Dense chocolate cheesecake with a silky mascarpone topping — water-bath baked.
Serves
6-inch cake
Time
1 hr + chilling
Rich, dense chocolate cheesecake with deep cocoa flavor and a silky mascarpone topping. Baked in a water bath for the perfect smooth texture and chilled until set.
Instructions
- 1
Blend cream cheese, eggs, heavy cream, vanilla, sugar, melted dark chocolate, cocoa, and instant coffee until completely smooth.
- 2
Line a 6-inch springform pan with parchment. Pour in batter and smooth the top.
- 3
Place a baking pan with about 1 inch hot water on the bottom oven rack. Place the cheesecake on the middle rack.
- 4
Bake at 400°F (205°C) for 32 min — center should still be slightly jiggly.
- 5
Cool completely at room temperature, then refrigerate at least 6 hours.
- 6
For topping, whip mascarpone, egg yolks, sugar, vanilla, and heavy cream until smooth and fluffy.
- 7
Spread or pipe over the chilled cheesecake. Dust generously with cocoa. Refrigerate 1 more hour before serving.
- 8
Slice and enjoy.
Toti’s Tips
- ✓Blend the cheesecake batter until completely smooth so the cream cheese doesn't leave little lumps that turn into dense pockets once baked.
- ✓The water bath below the cheesecake adds gentle, even heat and humidity, which keeps the dense chocolate batter from cracking or drying out on top.
- ✓Pull the cheesecake out while the center is still slightly jiggly, since it keeps cooking from residual heat and will firm up as it cools — baking until fully set in the oven leads to a dry, overbaked texture.
- ✓Cool the cheesecake completely at room temperature before refrigerating, so the sudden temperature change doesn't cause the top to sink or crack.
- ✓Chilling for at least 6 hours lets the cheesecake fully set, since a warm or barely-chilled cheesecake will be too soft to hold a clean slice.
- ✓Whip the mascarpone topping just until smooth and fluffy — overwhipping can cause it to separate since mascarpone is more delicate than cream cheese.
- ✓Chill again after adding the mascarpone topping so it firms up enough to slice neatly instead of oozing off the sides.
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