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.
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