Ingredients
Basque Cake Layer
- 250 g cream cheese
- 50 g granulated sugar
- 2 eggs
- 170 g heavy cream
- 6 g espresso powder
- 8 g cornstarch
- 1 sheet parchment paper
Tiramisu Layer
- 1 pasteurized egg yolk
- 30 g granulated sugar
- 110 g mascarpone cheese
- 160 g heavy cream
- 5 g gelatin sheets
- Cocoa powder (as needed for dusting)
Instructions
- Preparation: Remove the cream cheese, mascarpone, and egg from the refrigerator about 1 hour prior to use to allow them to soften to room temperature. Preheat your oven to 210°C (410°F) with top-and-bottom heat for 10–15 minutes. Line the bottom of a 6-inch mold with parchment paper and optionally grease the sides lightly with butter to ensure easier unmolding.
- Create Basque Cake Layer: Beat 250g cream cheese with 50g granulated sugar on low speed for 2–3 minutes until the mixture is smooth and free of lumps. Add 2 eggs one at a time, mixing well after each addition. Incorporate 170g heavy cream, 6g espresso powder, and 8g cornstarch into the batter and mix until smooth. Strain the batter through a fine sieve into the prepared mold to ensure a silky texture. Tap the mold gently on the counter to remove any air bubbles.
- Baking: Bake the Basque cake at 210°C for 25 minutes until the surface turns a deep caramel brown and the edges puff slightly. If the cake begins browning too quickly before the 25 minutes, cover loosely with aluminum foil after 20 minutes to prevent over-browning. Remove from the oven and let cool completely at room temperature for about 1 hour.
- Prepare Tiramisu Layer: Beat 1 pasteurized egg yolk with 30g granulated sugar until the mixture becomes pale and thick, approximately 1–2 minutes. Blend in 110g mascarpone cheese until smooth. In a separate small bowl, soften 5g gelatin sheets in cold water for 5 minutes, then squeeze out excess water. Dissolve the gelatin in 5–10g of hot water and allow to cool slightly before adding to the mascarpone mixture. Next, whip 160g heavy cream until soft peaks form—approximately 60% whipped—being careful not to overwhip the cream.
- Assemble Tiramisu Layer: Gently fold the whipped cream into the mascarpone mixture with gelatin. Spread this tiramisu mixture evenly over the cooled Basque cheesecake layer. Smooth the top and tap the mold gently to remove any air pockets. Refrigerate for at least 4 hours, preferably overnight, to allow the tiramisu layer to set properly.
- Decoration: Once fully chilled and set, dust the top of the cheesecake generously with cocoa powder using a fine sieve. Wipe any excess cocoa powder around the edges of the plate for a clean presentation. Serve and enjoy your decadent Tiramisu Basque Cheesecake!
Notes
- Soften all dairy ingredients and eggs to room temperature to ensure a smooth batter and prevent lumps.
- Straining the Basque cake batter before baking ensures a silky final texture without any clumps.
- Watch the baking closely as the high temperature caramelizes the cake; covering with foil helps prevent over-browning.
- Use pasteurized egg yolk for safety as the tiramisu layer is not cooked.
- Do not overwhip the cream in the tiramisu layer to maintain a light and fluffy texture.
- Chilling for at least 4 hours is essential for the tiramisu layer to properly set due to the gelatin.
- Use fresh cocoa powder for dusting to achieve the classic tiramisu flavor.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
