Ingredients:

  • 175 g (1 1/2 cups) Digestive Biscuits or Graham Crackers, finely crushed
  • 30 g (1/4 cup) Unsweetened Cocoa Powder (Dutch-processed)
  • 50 g (1/4 cup) Granulated Sugar (for crust)
  • 115 g (8 tbsp) Unsalted Butter, melted
  • 120 ml (1/2 cup) Strong, cooled Espresso Coffee
  • 60 ml (1/4 cup) Dark Rum, Marsala Wine, or Kahlúa (optional)
  • 2 tbsp Granulated Sugar (for espresso soak)
  • 700 g (3 x 8 oz blocks) Full-Fat Cream Cheese, softened
  • 250 g (1 cup) Mascarpone Cheese, chilled
  • 200 g (1 cup) Granulated Sugar (for filling)
  • 1 tbsp Vanilla Bean Paste or Extract
  • 1 tbsp Cornstarch (Maizena)
  • 4 Large Eggs, room temperature
  • 1 Large Egg Yolk, room temperature
  • 2 tbsp Unsweetened Cocoa Powder, for dusting

Instructions:

  1. Preheat the oven to 160°C (325°F). Wrap the base and sides of a 9-inch springform pan tightly with 2–3 layers of heavy-duty aluminium foil to prepare for the water bath.
  2. In a medium bowl, combine crushed biscuits, cocoa powder, and crust sugar. Pour in the melted butter and mix until the mixture is evenly moist.
  3. Press the crust mixture firmly into the bottom and slightly up the sides (about 1 inch) of the prepared springform pan. Chill in the freezer for 10 minutes while preparing the filling.
  4. Whisk together the cooled espresso, liqueur/rum (if using), and 2 tbsp sugar. Set aside.
  5. In a large bowl, using a paddle attachment or hand mixer, beat the softened cream cheese and chilled mascarpone until just smooth. Avoid over-beating to minimize air incorporation.
  6. Add the granulated sugar, vanilla, and cornstarch. Mix on low speed until just combined, scraping down the sides.
  7. Add the whole eggs and the extra yolk, one at a time, mixing only until each egg is just incorporated. Do not overmix.
  8. Pour the filling mixture over the chilled crust. Place the foil-wrapped pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. Bake for 70–75 minutes. The edges should be set, but the center should still have a slight jiggle.
  9. Turn the oven off. Prop the oven door open slightly (using a wooden spoon) and let the cheesecake cool inside the oven for 60 minutes.
  10. Remove the cake from the water bath and cool completely on a wire rack at room temperature (about 2 hours). Cover the cake loosely and refrigerate for a minimum of 8 hours, preferably overnight, until fully set.
  11. Once thoroughly chilled, run a thin, sharp knife dipped in hot water around the edge of the cake before releasing the springform ring. Just before serving, use a fine-mesh sieve to evenly dust the entire top surface with the remaining cocoa powder for the classic Tiramisu finish.