Tiramisu Cheesecake

Gently melt the butter in the microwave or on the stovetop until completely liquid, then let it cool slightly. Process the graham crackers into fine crumbs using a food processor, or place them in a zip bag and crush them with a rolling pin.

Stir a pinch of salt into the crumbs, then add the melted butter and mix until the texture resembles wet sand.

Evenly press the mixture into the bottom and sides of an ungreased 8- or 9-inch springform pan using the back of a spoon or a measuring cup. Press down firmly and evenly without compacting it too much, then place it in the fridge or freezer to chill while you make the filling.

Bake the crust in a 350°F (175°C) preheated oven for 8–10 minutes, until it turns lightly golden and is set. Take the crust out and allow it to cool completely in the pan before adding the cheesecake batter.

Preheat the oven to 325°F (165°C), no fan, and prepare a roasting pan for the water bath that is bigger in size, than your springform pan. Set it aside.

Wrap the outside of the springform pan containing the crust in a minimum of 4-5 layers of heavy-duty aluminum foil, covering the bottom and sides to prevent leaks. For extra protection, you can also place the foil-wrapped pan inside a large oven-safe bag.

Add the room-temperature full-fat cream cheese to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium-low speed for 2 minutes until smooth and free of lumps, then scrape down the sides and bottom of the bowl.

Add the granulated sugar and continue creaming on medium-low speed for 2 minutes until the mixture looks silky and no longer grainy. Scrape down the bowl again.

Add the room-temperature sour cream, freshly squeezed lemon juice, vanilla, and a pinch of salt. Mix on low speed for about 10 seconds, just until blended, then scrape down the bowl again.

In a small bowl, lightly whisk the room-temperature eggs until just combined. With the mixer on low speed, slowly pour in the eggs and mix for about 30 seconds, only until incorporated. Stop mixing as soon as the batter is smooth and even.

Layer the cheesecake in the prebaked crust in the following way from bottom to top:1/2 of the cheesecake batter1/2 of the coffee dipped ladyfingers in one layer1/2 of the cheesecake batter1/2 of the coffee dipped ladyfingers in one layer

When arranging the ladyfingers on top of the cheesecake layer, gently press them about halfway into the batter, making sure they sit lightly on the surface.

Then, move the pan onto the roasting pan. Carefully pour hot water into the roasting pan until it reaches about thirdway up the sides of the springform pan, then transfer it with the cheesecake and water into the oven.

Bake the cheesecake in the water bath at 325°F (165°C) for 75-85 minutes, until the edges are set but the center is still slightly jiggly when gently shaken. Do not open the oven door during baking.

After the baking time is over, turn off the oven but leave the cheesecake inside the closed oven for another 60 minutes. After 60 minutes, remove the roasting pan from the oven and carefully lift the cheesecake out of the water bath. Unwrap the foil and place the pan on a wire rack. Let it cool at room temperature for about 1 hour.

Once the cheesecake has cooled to room temperature, place it in the refrigerator to chill for at least 6 hours, or overnight, until fully set. Only after chilling, release the springform pan and remove the cheesecake carefully.

Place the mascarpone in a mixing bowl, then add the cold heavy cream and sifted powdered sugar. Whip with an electric hand mixer. After 2–3 minutes, once the frosting is fluffy and pipeable, stop mixing immediately. Using a round nozzle tip, pipe the frosting on top of the cheesecake, and then finish with dusting cocoa powder on top, just before serving.

StoringOnce the cheesecake has chilled and set, cover any leftovers with plastic wrap or aluminum foil, and store it in the refrigerator for up to 2-3 days to maintain freshness and prevent it from drying out.FreezingAfter the cheesecake has fully chilled - but before mascarpone frosting is added on top - wrap the whole cheesecake (still in the springform pan) or individual slices tightly in plastic wrap, then add a layer of aluminum foil for protection; freeze for up to 2–3 months, and when ready to serve, transfer to the refrigerator to thaw slowly overnight for the best texture.