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Gluten Free Tiramisu Cheesecake

Gluten Free Tiramisu Cheesecake

This gluten free tiramisu cheesecake combines two beloved desserts into one rich, creamy showstopper. It's the perfect impressive treat for any occasion.
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Equipment

  • 9-inch springform pan
  • roasting pan
  • fine-mesh sieve

Ingredients

For the Espresso Almond Crust

  • 1 1/2 cups Almond Flour
  • 1/4 cup Unsalted Butter, melted
  • 2 tbsp Granulated Sugar
  • 2 tsp Instant Espresso Powder
  • 1/4 tsp Fine Sea Salt

For the Filling

  • 24 oz Cream Cheese, softened
  • 8 oz Mascarpone Cheese, softened
  • 3/4 cup Granulated Sugar
  • 4 Large Eggs
  • 2 tbsp Cornstarch
  • 2 tbsp Kahlua or Strong Brewed Espresso, cooled
  • 2 tsp Vanilla Extract
  • 2 tsp Instant Espresso Powder

For the Topping

  • 1 1/2 cups Heavy Whipping Cream
  • 3 tbsp Powdered Sugar
  • 1/2 tsp Vanilla Extract
  • Unsweetened Cocoa Powder, for dusting
  • Dark Chocolate Shavings, for garnish

Instructions

  • Preheat the oven to 325°F and wrap a 9-inch springform pan with two layers of foil on the outside. In a bowl, stir together the almond flour, melted butter, sugar, espresso powder, and salt until evenly combined.
  • Press the mixture firmly into the bottom of the pan. Bake for 12 minutes until set and fragrant, then remove and let cool.
  • In a large bowl, beat the cream cheese, mascarpone, and sugar on medium speed until extremely smooth and fluffy, about 4 to 5 minutes. Scrape down the sides and bottom of the bowl several times during mixing to eliminate any lumps.
  • Dissolve the 2 tsp espresso powder in the Kahlua (or brewed espresso). Add this mixture to the bowl along with the cornstarch and vanilla, and beat on low until well combined.
  • Add the eggs one at a time, mixing on low speed after each just until incorporated. The batter should be silky and smooth. Do not overmix at this stage.
  • Pour the filling over the cooled crust. Place the pan inside a roasting pan and carefully add hot water until it reaches halfway up the springform sides. Bake for 55 to 65 minutes, until the cheesecake is set around the edges with a slight wobble in the very center.
  • Turn off the oven, crack the door open a few inches, and let the cheesecake cool inside for 1 full hour. Remove from the water bath, remove the foil, and refrigerate for at least 6 hours or overnight until completely chilled.
  • Whip the heavy cream, powdered sugar, and vanilla together until stiff peaks form. Spread the whipped cream in a generous, fluffy layer over the top of the chilled cheesecake.
  • Dust the entire surface liberally with cocoa powder through a fine mesh sieve, then scatter dark chocolate shavings across the top. Serve cold.
Course: Dessert
Cuisine: Italian
Keyword: cheesecake, espresso dessert, gluten-free, tiramisu cheesecake
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 8 hours 45 minutes
Servings: 12 slices

Nutrition

Serving: 1serving | Calories: 510kcal | Carbohydrates: 22g | Protein: 9g | Fat: 42g
Calories: 510kcal
Cost: $25