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Basque cheesecake with Tiramisu flavor - photo 1
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Basque cheesecake with Tiramisu flavor

Cakes and Bakes Desserts Dishes for Special Occasions 90 min Medium 4 wyświetleń ~73.58 PLN - (0)
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Description

This recipe is a marriage of two iconic desserts: the Spanish creamy Basque cheesecake with its characteristic almost burnt crust, and the Italian Tiramisu with its deep notes of coffee, cocoa, and delicate mascarpone cheese. The result is a cake of extraordinary complexity in flavors and textures. On the outside, the cheesecake is dark brown, rustic, and cracked, which is its hallmark. The interior, on the other hand, hides a velvety smooth, melt-in-your-mouth cheese filling that is heavenly creamy, not dense and heavy like traditional cheesecakes. The whole rests on a thin, moist base soaked in strong espresso, and just before serving, we dust the top with bitter cocoa. This is an incredibly elegant dessert, perfect for special occasions, that will delight any cheesecake and coffee lover. Serve it at room temperature to fully release its rich aroma.

Składniki (13)

Servings:
8
  • Serek śmietankowy typu philadelphia 600 g
  • Serek mascarpone 250 g
  • Cukier drobny do wypieków 14.7 łyżek
  • Chicken egg 4 szt.
  • 36% heavy cream 200 ml
  • Mąka pszenna tortowa typ 450 30 g
  • Vanilla extract 1 łyżeczka
  • Ladyfingers (savoiardi) 100 g
  • Strong espresso 150 ml
  • 🌿 Przyprawy
  • Instant espresso powder 2 łyżeczki
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Amaretto liqueur 30 g
  • Bitter cocoa 1 łyżka
💰 Szacowany koszt dania: ~73.58 PLN (9.20 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pan and the base

1

Preheat the oven to 200°C (fan). Prepare a springform pan with a diameter of 23-24 cm. Take two large sheets of baking paper. Crumple the first sheet in your hands to form a ball, then flatten it out and line the bottom and sides of the pan with it. Do the same with the second sheet, placing it in the opposite direction. The paper should extend 5-7 cm above the edge of the pan, creating a characteristic, wrinkled 'collar'.

Use a springform pan. Crumpling the paper makes it more pliable and easier to fit the shape of the pan. A high collar is crucial because the cheesecake rises significantly while baking.
2

Brew strong espresso and set aside to cool completely. Once it's cold, you can optionally add Amaretto liqueur and mix. Dip the ladyfingers individually in the coffee for 1-2 seconds on each side – they should be soaked but not soggy. Arrange them tightly next to each other at the bottom of the prepared dish, creating an even layer of the base. If there are gaps, break a few ladyfingers and fill in the empty spaces with them.

Ingredients: Ladyfingers (savoiardi), Strong espresso, Amaretto liqueur
Soaking the ladyfingers for too long will make the bottom watery. Dip them quickly and decisively. Make sure the coffee is completely cold; otherwise, the ladyfingers will fall apart.

Tiramisu Cheese Mixture

3

Take all the ingredients for the cheese mixture (Philadelphia cheese, mascarpone, eggs, cream) out of the fridge about 1-2 hours before you start working. They need to be at room temperature. This is absolutely crucial for achieving a smooth, uniform mixture without lumps.

Ingredients: Serek śmietankowy typu philadelphia, Serek mascarpone, Chicken egg, 36% heavy cream
Cold ingredients, especially cheese, do not combine well and form lumps that cannot be removed. If you are short on time, you can cut the cheese into smaller cubes to warm up faster.
4

In a large bowl, place the Philadelphia cream cheese, mascarpone cheese, and powdered sugar. Using a mixer with a whisk attachment, mix the ingredients on medium speed for 2-3 minutes. Occasionally stop the mixer and scrape down the mixture from the sides and bottom of the bowl with a silicone spatula. Continue mixing until the mixture is perfectly smooth, creamy, and free of any lumps.

Ingredients: Serek śmietankowy typu philadelphia, Serek mascarpone, Cukier drobny do wypieków
It's best to use a stand mixer or a hand mixer. Don't rush at this stage – thoroughly mixing the cheeses with the sugar is the key to a smooth consistency. Scraping the mixture from the sides is very important to ensure everything combines evenly.
5

Reduce the mixer speed to the minimum. Add the eggs one by one, mixing only until the ingredients are combined after each addition. Do not add the next egg until the previous one is fully incorporated into the mixture. This process should take about 1-2 minutes.

Ingredients: Chicken egg
Adding the eggs one at a time prevents the mixture from curdling. Do not mix too long or at high speed at this stage, as it will aerate the mixture, which may cause the cheesecake to crack during baking.
6

In a small bowl, mix the sifted flour, instant coffee powder, and salt. Add the dry ingredients to the cheese mixture and mix on the lowest speed just until combined. Then, while still mixing on low speed, slowly pour in the cream, vanilla extract, and optionally the remaining Amaretto liqueur. Mix for another 30 seconds until you achieve a smooth, pourable consistency.

Ingredients: 36% heavy cream, Mąka pszenna tortowa typ 450, Instant espresso powder, Vanilla extract, Salt
Sifting the flour will prevent lumps. Mix briefly, just until combined. The final cheese mixture should be thick but fluid, similar to pancake batter.

Baking and Cooling

7

Slowly pour the prepared cheese mixture over the layer of biscuits in the prepared pan. Gently tap the pan a few times on the counter to release any air bubbles. Place the pan in the preheated oven at 200°C and bake for 35-40 minutes.

The cheesecake is ready when its top is deeply caramelized, dark brown, and even black in some spots. The sides should be set, but the center (an area with a diameter of about 10 cm) will still be noticeably wobbly and jelly-like when you move the pan. That's normal!
8

Remove the cheesecake from the oven and set it on a rack to cool completely at room temperature. This process will take about 2-3 hours. The cheesecake will significantly sink in the middle as it cools – this is a characteristic feature of this dessert. Don't worry about it. After it has cooled completely, place the cheesecake (still in the pan) in the refrigerator for at least 4 hours, preferably overnight.

Do not try to speed up the cooling process by putting the hot cheesecake in the fridge, as this may cause it to crack and ruin its consistency. Patience is key – cooling in the fridge allows the cheesecake to set and achieve the proper creamy texture.

Decoration and serving

9

Just before serving, take the chilled cheesecake out of the refrigerator. Carefully unclip the springform pan and remove it. Gently peel the parchment paper from the sides of the cake. You can leave the paper underneath for a rustic look or carefully transfer the cheesecake to a serving platter. Generously dust the top of the cake with unsweetened cocoa powder using a small sieve.

Ingredients: Bitter cocoa
It's best to add cocoa at the very end, as it can become damp in the fridge and lose its appearance. For cutting, use a long, sharp knife dipped in boiling water and dried before each cut – this will ensure perfectly smooth portions.

Fun Fact

💡

The Basque cheesecake comes from the La Viña restaurant in San Sebastián, Spain. Its creators deliberately broke away from the tradition of perfectly smooth, crack-free cheesecakes, opting for a high baking temperature. The result is a 'burnt' top that conceals an incredibly creamy interior, which has brought it worldwide fame.

Best for

Elegancka kolacja Spotkanie z przyjaciółmi Święta i uroczystości Weekendowy deser

Tips

🍽️ Serving

The cheesecake tastes best at room temperature. Take it out of the fridge about 20-30 minutes before serving, so its creamy texture can fully reveal itself. It pairs perfectly with a cup of strong espresso or a glass of sweet wine, such as Port.

🥡 Storage

Store the cheesecake in the refrigerator, in an airtight container, for up to 4 days. It is best to keep it without the cocoa sprinkle and add it just before serving each portion. The cheesecake is not suitable for freezing.

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