Basque Tiramisu Cheesecake (Burnt Creamy Espresso Wave)

Name: Basque Tiramisu Cheesecake (Burnt Creamy Espresso Wave)
Prep time: 150 min
Total time: 150 min
Yield: 8 servings
Ingredients: 800 g Cream cheese; 200 g Mascarpone; 200 g White sugar; 240 szt. Egg; 200 g 30% heavy cream; 20 g Wheat flour; 10 g Cornstarch; 1 szczypta Salt; 120 ml Chilled espresso; 200 g Ladyfingers; 20 g Cocoa powder for dusting; 10 g Vanilla extract; 15 łyżka Dark rum

Cakes and Bakes Desserts 150 min Medium 12 wyświetleń ~42.26 PLN - (0)

Description

A unique combination of creamy Basque cheesecake and tiramisu flavors — a dense, slightly caramelized cheesecake on the outside with an intense espresso note and delicate strands of mascarpone. The cake does not have a traditional base layer; its surface is darkly caramelized, contrasting with the velvety interior. In my version, I add pieces of soaked ladyfingers to the batter, which gently soften during baking and create a characteristic textural structure — fragments that are both crunchy and soft like in tiramisu. Perfect for parties and holidays as well as a dessert with coffee; we serve it chilled, dusted with cocoa, and optionally drizzled with a bit of coffee liqueur. Visually striking: a dark, cracked crust, a creamy interior with visible light streaks of mascarpone and darker pieces of ladyfinger.

Składniki (13)

Servings:

Cream cheese 800 g
Mascarpone 200 g
White sugar 200 g
Egg 4 szt.
30% heavy cream 200 g
Wheat flour 20 g
Cornstarch 10 g
Chilled espresso 120 ml
Ladyfingers 200 g
Cocoa powder for dusting 20 g
Vanilla extract 10 g
🌿 Przyprawy
Salt 0.0 szczypt
✨ Opcjonalne
Dark rum 1 łyżka

💰 Szacowany koszt dania: ~42.26 PLN (5.28 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation and soaking of the sponge cakes

Brew 120 ml of strong espresso and set aside to cool completely (you can speed this up in the fridge). In a small bowl, pour in 100 ml of chilled espresso and (optionally) add 15 g of dark rum — mix well. Break the ladyfingers into large pieces (about 2-3 cm) — do not grind them to dust: we want visible chunks. Quickly dip the pieces of ladyfingers in the coffee mixture for 1-2 seconds and place them on a plate to drain — the ladyfingers should be moist but not soggy.

Ingredients: Chilled espresso, Ladyfingers, Dark rum

Use a cup or a small bowl and tongs to dip the ladyfingers. Do not let the ladyfingers soak for longer than 2 seconds — they will become mushy and lose their structure.

Preparing the baking pan

Prepare a springform pan with a diameter of 20-22 cm or a similar capacity (preferably with a removable bottom). Cut a large sheet of parchment paper (about 40×40 cm) and line the pan with it so that the paper extends high above the edges (at least 6-8 cm) — the paper will crinkle, which is characteristic of Basque cheesecake. Lightly grease the underside of the paper using spray or a bit of butter, so that the paper sticks.

Use sturdy baking paper — thin paper may burn at high temperatures. The high edges of the paper will prevent the batter from spilling during baking.

Cream cheese - basic preparation

Take the cheeses (cream cheese and mascarpone) out of the fridge 20-30 minutes before mixing to soften. Place 800 g of cream cheese in a large bowl and add 200 g of sugar. Using a stand mixer with a paddle attachment (or a hand mixer), mix on low speed for 1-2 minutes until the mixture becomes creamy and free of hard lumps — mix only until the mixture is smooth to avoid over-aerating it.

Ingredients: Cream cheese, White sugar

If you don't have a mixer, use a wooden spoon and beat vigorously — it will take more time. Do not mix on very high speed, as it will aerate the mixture, which can cause surface cracks during baking.

Cream cheese — combining ingredients

To the smooth cheese, add 240 g of eggs (one at a time or in two batches), mixing briefly after each addition, just until combined. Then pour in 200 ml of 30% cream and 10 g of vanilla extract; mix for 20-30 seconds on low speed. Sift 20 g of flour and 10 g of cornstarch directly into the mixture and fold in on the lowest speed until fully combined — the mixture should be smooth, slightly thick, and shiny.

Ingredients: Egg, 30% heavy cream, Vanilla extract, Wheat flour, Cornstarch

Use a spatula to scrape the mixture from the sides of the bowl, ensuring nothing is left in the corners. Mix briefly — overmixing will aerate the mixture and change its consistency.

Making tiramisu-smug

Separate 200 g of mascarpone into a separate bowl and gently whisk it with a fork until smooth. Take 3-4 tablespoons of the cheese mixture (from step 4) and combine it with the mascarpone, creating a looser, lighter mixture. In a large bowl, pour in most of the base cheese mixture, then spoon portions of mascarpone in several places — creating spots and streaks. Do not mix vigorously; we want to achieve a marbled pattern on top.

Ingredients: Mascarpone, Cream cheese

Use a kitchen spoon or an ice cream scoop to portion the mascarpone. If you place too much mascarpone in one spot, gently spread it with a spatula to avoid creating a large mound.

Adding the ladyfingers

Add the soaked, cooled pieces of sponge cake to the mixture in the bowl and gently fold them in by hand with a spatula — just enough to evenly distribute the pieces without breaking them down completely. We want some pieces to remain visible as darker flecks.

Ingredients: Ladyfingers

Use a large metal or silicone spatula. Stir slowly, from the bottom up — vigorous mixing will break the biscuits into fine crumbs.

Filling the mold and preparing for baking

Pour the mixture into the prepared pan lined with parchment paper. Gently tap the pan on the counter a few times to release larger air bubbles. Leave the top uneven — the characteristic rustic look of Basque cheesecake is a plus. If larger pieces of mascarpone surface, gently press them down with a spatula.

Ingredients: Cream cheese, Mascarpone, Ladyfingers

Use a spoon or spatula to evenly spread the mixture. Don't smooth it out too perfectly — the unevenness will add to the "burnt landscape" effect.

Baking

Adjust the oven rack to the middle position. Preheat the oven to 240°C (top and bottom heat, no fan). Place the pan with the batter on the rack and bake for 18 minutes at 240°C, then without opening the oven, reduce the temperature to 200°C and bake for another 22-30 minutes, for a total of about 40-48 minutes. The surface should be deeply browned to dark brown (sometimes with black spots) — the edges will be set, and the center will be slightly 'jiggly' when moved.

Use an oven thermometer if you have one — it’s important to achieve a strong browning of the outer layer. Do not open the oven in the first 30 minutes to avoid the cake collapsing.

Cooling and chilling

After baking, remove the pan and set it on a rack to cool for 1-2 hours — the cheesecake will lower in temperature and calm down a bit. Then place it in the refrigerator (still in the pan) for at least 4 hours, preferably overnight — cooling allows the mixture to achieve its full structure and flavor.

Use a cooling rack to ensure even air circulation. Do not try to cut the cheesecake before it has completely cooled — it will fall apart.

Finishing and serving

Remove the cheesecake from the mold, gently peel off the paper, and transfer it to a serving plate. Before serving, generously sift 20 g of cocoa powder over the top using a sieve, ensuring an even dusting. Cut with a moist, sharp knife dipped in hot water and wiped clean after every few cuts — this will give you clean slices.

Ingredients: Cocoa powder for dusting

Use a wide knife with a long blade and dip it in hot water every few cuts to ensure smooth slicing without cracks. For adults, you can serve a little coffee liqueur on the side to drizzle over the piece.

Fun Fact

💡

The Basque cheesecake originally comes from San Sebastián in the Basque Country and is known for its heavily browned, almost charred surface. The combination with elements of tiramisu is a contemporary interpretation of fusion cuisine trends, which many patisseries and food bloggers are developing, seeking a contrast between the burnt flavor and the delicacy of the creams.

Best for

przyjęcie kawowe uroczystości rodzinne święta deser po kolacji

Tips

🍽️ Serving

Serve chilled, slightly outside the fridge (10-15 minutes), to let the aromas open up. When slicing, wet the knife with hot water for clean slices. Strong espresso coffee or a shot of coffee liqueur pairs well with the cheesecake. For a contrast in texture, you can serve toasted almonds or biscuit crumble on the side.

🥡 Storage

Store the chilled cheesecake in the refrigerator, covered with plastic wrap or in a container, for up to 3-4 days. Do not freeze the whole cheesecake — its texture may be damaged after thawing; individual portions can be frozen in aluminum foil and thawed slowly in the refrigerator (for a maximum of 1 month). If the surface loses color, it can be lightly dusted with cocoa before serving.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie

Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

Ingredients (13)

Servings:

Cream cheese 800 g ~20.00 zł
Mascarpone 200 g ~7.60 zł
White sugar 200 g ~4.00 zł
Egg 4 szt. ~1.92 zł
30% heavy cream 200 g ~3.00 zł
Wheat flour 20 g ~0.08 zł
Cornstarch 10 g ~0.35 zł
Chilled espresso 120 ml ~0.60 zł
Ladyfingers 200 g ~2.00 zł
Cocoa powder for dusting 20 g ~0.30 zł
Vanilla extract 10 g ~1.50 zł
🌿 Przyprawy
Salt 0.0 szczypt ~0.01 zł
✨ Opcjonalne
Dark rum 1 łyżka ~0.90 zł

💰 Szacowany koszt dania: ~42.26 PLN (5.28 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Wartości odżywcze

🔥

6349 kcal

Kalorie

Białko 95.4g

Węglowodany 446.2g

Tłuszcze 466.0g

🔥

312 kcal

Kalorie

Białko 4.7g

Węglowodany 21.9g

Tłuszcze 22.9g

Wartości przybliżone, obliczone na podstawie składników

Autor przepisu Pichcik.pl

45 min

Recipe Categories

Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category

Desserts in: Christmas Eve Dinner

Desserts are a sweet ending to a meal that brings joy to both children and adults. In this category, we present recipes for a variety of sweets - from simple creams and mousses, to elegant panna cottas, and exquisite fruit tarts. Our desserts include both classics of Polish cuisine - fruit jelly,...

See all recipes in this category

Reklama