Basque Tiramisu, Caramelized Baked Cheesecake with a Coffee Mascarpone Twist

Name: Basque Tiramisu, Caramelized Baked Cheesecake with a Coffee Mascarpone Twist
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 10 servings
Ingredients: cream cheese; mascarpone cheese; granulated sugar; eggs; heavy cream; strong espresso coffee (or very strongly brewed instant coffee); all-purpose flour; salt; extra instant coffee powder for dusting; unsweetened cocoa powder for dusting

by Admin • 17 hours ago

Prep

20 min

Cook

45 min

Servings

Level

Medium

❤️ 0 Save to Pinterest

A unique fusion of Spain's legendary basque burnt cheesecake with the coffee and mascarpone flavors of Italian tiramisu. The outside is burnt to a slightly bitter caramel, but once sliced, the inside is creamy, soft, and melts in your mouth with an irresistible coffee aroma. This cake is perfect as the centerpiece of your dessert table since it looks dramatic but tastes absolutely indulgent.

🧂 Ingredients

🍽️ Servings: 10

Adjust the servings and the ingredient amounts & nutrition below update automatically.

500 grams, room temperature cream cheese
250 grams, room temperature mascarpone cheese
200 grams granulated sugar
5 , room temperature eggs
250 ml heavy cream
60 ml, chilled strong espresso coffee (or very strongly brewed instant coffee)
25 grams all-purpose flour
1/4 tsp salt
1 tsp extra instant coffee powder for dusting
1 tsp unsweetened cocoa powder for dusting

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👩‍🍳 Instructions

1 Preheat the oven to 220°C (430°F), top and bottom heat. Prepare a 20 cm (8-inch) round pan (springform or removable-bottom pan), and line the entire inside with 2 large sheets of parchment paper so the paper extends above the height of the pan. Let it wrinkle a bit since that's the signature look of a basque cheesecake.
2 In a large bowl, beat the cream cheese and mascarpone with a mixer on low speed until completely smooth and free of lumps, about 2-3 minutes.
3 Add the granulated sugar little by little while continuing to beat on low speed, until well combined and smooth.
4 Add the eggs one at a time, beating on low speed after each addition until incorporated before adding the next egg. Don't overmix so you don't incorporate too much air.
5 Pour in the heavy cream and chilled espresso, and beat again on low speed until the batter is smooth and silky.
6 Sift the flour and salt directly into the batter, then fold with a spatula or beat briefly with the mixer on the lowest speed just until combined. Don't overmix.
7 Strain the batter through a fine sieve into the parchment-lined pan; this step is important for a super smooth, lump-free result.
8 Bake on the middle rack of the oven for 35-45 minutes, or until the top of the cake is a deep caramelized brown (the signature basque burnt look) but the center still jiggles like pudding when you shake the pan.
9 Turn off the oven, remove the cake, and let it cool at room temperature on a wire rack for about 1 hour. The cake will deflate slightly, and that's normal.
10 Place the cake (still with the parchment paper) in the refrigerator for at least 4 hours or overnight so the texture sets perfectly and is easy to slice.
11 Before serving, remove the cake from the pan and gently peel off the parchment paper. Dust the surface lightly with fine instant coffee powder and cocoa powder using a tea strainer for a touch of tiramisu aroma.
12 Cut with a sharp knife dipped in warm water before each slice for clean, neat cuts. Serve chilled or slightly cold.

💡 Tips

• Make sure all ingredients are at room temperature before mixing, especially the cream cheese and mascarpone, so the batter blends smoothly without lumps.

• Don't worry if the top of the cake looks very burnt and dark brown, that's actually the signature trait of a basque cheesecake, giving it a slightly bitter caramel flavor that contrasts beautifully with the creamy filling.

• The center of the cake should still jiggle like pudding when it comes out of the oven, since it will continue to firm up as it chills in the refrigerator.

• Use real espresso for a stronger, more authentic coffee aroma, but very strongly brewed instant coffee also works as a practical alternative.