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Tiramisu Basque Cheesecake Recipe

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3.9 from 4 reviews

This Tiramisu Basque Cheesecake is a rich and sophisticated dessert blending the smooth, creamy texture of a Basque cheesecake infused with espresso and topped with espresso-soaked ladyfingers, silky mascarpone cream, and a dusting of cocoa powder. Perfect for coffee lovers looking for an elegant, layered dessert that combines the best of tiramisu and Basque cheesecake traditions.

  • Total Time: 25 hours 35 minutes
  • Yield: 10 to 12 servings

Ingredients

Espresso Basque Cheesecake:

  • 1 tbsp (6g) instant espresso powder
  • 1 tbsp (15ml) hot water
  • 24 oz (3 blocks; 750g) cream cheese, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 4 eggs, at room temperature
  • 1 tbsp (12g) vanilla bean paste or extract
  • Large pinch of salt
  • 1 1/2 cups (360ml) heavy whipping cream
  • 1/3 cup (40g) all-purpose flour

Ladyfinger Layer:

  • 10-12 ladyfingers
  • 3 tbsp (18g) instant espresso powder
  • 1/2 cup (120ml) hot water

Mascarpone Cream:

  • 4 oz mascarpone cheese, cold
  • 1/2 cup (60g) powdered sugar
  • 1 cup (240ml) heavy whipping cream, cold
  • 1 tsp (4g) vanilla bean paste or extract
  • 1/4 cup (24g) cocoa powder, for dusting

Instructions

  1. Preheat the oven and prepare the pan: Preheat your oven to 425°F (220°C). Line a 9-inch springform or cheesecake pan with two layers of scrunched parchment paper arranged in an “X” shape and fold the edges over the rim to hold it in place. The parchment will scrunch and create the signature rustic sides of the Basque cheesecake, and the batter's weight will keep it secure during baking.
  2. Prepare the espresso mixture: In a small bowl, dissolve 1 tablespoon of instant espresso powder in 1 tablespoon of hot water. Stir until fully combined and set aside for later use in the batter.
  3. Make the cheesecake batter: In a large bowl, beat 24 oz of room temperature cream cheese with a whisk or handheld mixer until smooth. Add 3/4 cup sugar and continue beating for another minute until creamy. Add the eggs one at a time, whisking well after each addition, preferably by hand to avoid overmixing, scraping down the bowl sides as needed.
  4. Incorporate flavorings and cream: Whisk in 1 tablespoon vanilla bean paste and a large pinch of salt until smooth. Slowly add 1 1/2 cups heavy whipping cream and the previously prepared espresso mixture. Whisk gently to combine thoroughly.
  5. Add the flour: Sift or measure 1/3 cup all-purpose flour and gently whisk it into the batter until smooth and creamy without overmixing.
  6. Prepare the ladyfinger espresso soak: Combine 3 tablespoons instant espresso powder with 1/2 cup hot water in a shallow dish. Quickly soak each ladyfinger and layer them on top of the prepared cheesecake batter after pouring it into the pan, creating the characteristic tiramisu topping.
  7. Bake the cheesecake: Pour the batter into the parchment-lined pan, smooth the top, and arrange the soaked ladyfingers over the batter evenly. Bake in the preheated oven for 50 minutes, until the top is deeply browned and the center is set but still slightly jiggly for the perfect creamy texture.
  8. Cool and chill: Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 24 hours to allow flavors to meld and the cheesecake to firm up.
  9. Prepare the mascarpone cream: In a cold bowl, whip 4 oz cold mascarpone cheese with 1/2 cup powdered sugar, 1 cup cold heavy whipping cream, and 1 teaspoon vanilla bean paste until soft peaks form.
  10. Assemble and serve: Before serving, spread the mascarpone cream evenly over the top of the chilled cheesecake. Dust generously with 1/4 cup cocoa powder through a fine sieve to finish with the classic tiramisu touch. Slice and enjoy!

Notes

  • Use room temperature eggs and cream cheese for a smoother batter and better incorporation.
  • Do not overmix the batter to keep the cheesecake light and creamy rather than dense.
  • The espresso powder can be substituted with strong brewed espresso if desired, adjusting the water used accordingly.
  • Ensure to chill the cheesecake for a full 24 hours for best texture and flavor development.
  • Scrunched parchment paper lining is essential to achieve the authentic rustic look of Basque cheesecake.
  • Soaking ladyfingers briefly prevents them from becoming soggy while adding coffee flavor.
  • Author: Maya
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-Spanish Fusion

Find it online: https://cozykitchenbymaya.com/tiramisu-basque-cheesecake-recipe/