I love tiramisu, and I tend to make it unapologetically strong. Strong enough that two servings come with a warning label. Once, during my driving lessons, I ate leftover tiramisu beforehand and had to cancel the lesson. Consider this cheesecake a close relative. Proceed with care.

I use a 7-inch springform. This small format cheesecake brings together espresso, amaretto, mascarpone, and MonChou on a buttery gluten-free crust.
It is dense without heaviness and soft without collapse, with a clearly present alcohol note.

Ingredients

Crust

Gluten-free cookie crumbs, 150 g
Unsalted butter, melted, 75 g
Brown sugar, 1 tbsp

Filling

MonChou, softened, 225 g
Mascarpone, 190 g
Granulated sugar, 115 g
Eggs, 3 large
Cornstarch, 1 tbsp
Strong espresso, cooled, 45 ml
Disaronno amaretto, 60 ml (¼ cup)*
Vanilla extract, 1 tsp

*(This amount keeps the flavor assertive without preventing the cheesecake from setting. A half cup would destabilize the filling. Trust me, I’ve tried.)

Topping

Heavy cream, 150 ml
Powdered sugar, 1 tbsp
Unsweetened cocoa powder

Preparation

1. Crust

Preheat the oven to 160°C. Line the base of a 7-inch springform pan with parchment and lightly grease the sides.
Mix cookie crumbs, melted butter, and brown sugar until evenly combined. Press firmly into the base.
Bake for 10 minutes. Set aside to cool.

2. Filling

Beat MonChou, mascarpone, and sugar until smooth. All dairy must be fully at room temperature.
Add eggs one at a time, mixing just until incorporated.
Stir in cornstarch, espresso, amaretto, and vanilla.
Pour over the cooled crust.

3. Bake

Bake for 60–70 minutes. The edges should be set; the center should still wobble gently.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

4. Chill

Cool completely at room temperature, then refrigerate at least 4 hours, preferably overnight.

5. Finish

Whip cream with powdered sugar to soft peaks. Spread over the cheesecake and dust generously with cocoa powder.

Gluten-Free Tiramisu Cheesecake with MonChou