This Tiramisu Basque Cheesecake combines the rich flavors of traditional tiramisu with the creamy texture of a Basque-style cheesecake.

FULL RECIPE:

Ingredients

• ¼ cup instant espresso powder
• 2 Tbsp. Dutch-process cocoa powder, plus more for serving
• 4 (8-oz.) packages cream cheese, room temperature
• 2 cups plus 2 Tbsp. (425 g) sugar
• ¼ cup (31 g) all-purpose flour
• 1 Tbsp. plus ¼ tsp. Diamond Crystal or 2 tsp. Morton kosher salt
• 1 Tbsp. vanilla bean paste or vanilla extract
• 6 large eggs
• 3 (8-oz.) containers mascarpone, room temperature, divided
• 2 cups heavy cream, divided
• 4 Tbsp. Marsala or dark rum, divided

Special Equipment

• A 10″-diameter springform pan

Directions

1. Prepare the Pan: Preheat the oven to 400°F (200°C) with a rack positioned in the middle. Lightly dampen two 16×12-inch sheets of parchment paper, crumple them tightly, then smooth them out. Line the springform pan with the parchment, overlapping as needed to cover the sides completely. Place the pan on a rimmed baking sheet.

2. Make the Espresso Mixture: In a medium bowl, combine the instant espresso powder and 2 tablespoons of Dutch-process cocoa powder with 2 tablespoons of hot water. Stir until dissolved and smooth; the mixture will be thick and pasty. Set aside.

3. Prepare the Cheesecake Batter: In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese, 2 cups (400 g) sugar, all-purpose flour, salt, and vanilla bean paste (or extract) on medium-low speed until the sugar is dissolved and the mixture is very smooth, about 2 minutes.

4. Incorporate Eggs: Increase the mixer speed to medium and add the eggs, two at a time, beating until incorporated after each addition. Scrape down the sides of the bowl as needed.

5. Add Mascarpone and Cream: Reduce the mixer speed to medium-low and add two containers of room-temperature mascarpone, 1 cup of heavy cream, and 2 tablespoons of Marsala or dark rum. Beat until combined and smooth, about 1 minute. Scrape down the sides of the bowl and continue to beat until the batter is very smooth and silky.

6. Divide and Flavor the Batter: Transfer half of the batter to the bowl with the reserved espresso mixture. Stir until well combined.

7. Assemble the Cheesecake: Pour half of the plain batter into the prepared pan, spreading it evenly. Dollop half of the espresso batter over the plain batter. Repeat with the remaining batters, creating a marbled effect.

8. Bake: Bake the cheesecake until deeply browned on top and still very jiggly in the center, 60–65 minutes. The cake will puff up dramatically and may crack; it will settle as it cools.

9. Cool: Let the cheesecake cool completely (it will fall drastically as it cools). Cover and chill until cold, at least 4 hours, preferably overnight.

10. Prepare the Topping: Before serving, beat the remaining container of mascarpone, 1 cup of heavy cream, 2 tablespoons of sugar, and 2 tablespoons of Marsala or dark rum in a medium bowl with an electric mixer on medium speed until soft peaks form.

11. Serve: Remove the cheesecake from the pan and parchment. Dollop the mascarpone mixture on top and dust with cocoa powder. Slice into wedges and enjoy.

Nutrition Facts

• Calories: Approximately 534
• Total Fat: 36g
  • Saturated Fat: 21g
• Cholesterol: 188mg
• Sodium: 349mg
• Total Carbohydrates: 42g
  • Sugars: 22g
• Protein: 8.9g

The Origin and Inspiration Behind This Dessert

Basque cheesecake, also known as “burnt cheesecake,” was first created at La Viña, a small café in San Sebastián, Spain. Unlike traditional cheesecakes, which are baked slowly in a water bath to prevent browning and cracking, Basque cheesecake is baked at a high temperature, creating a beautifully caramelized surface and a soft, almost molten interior. Its simplicity, requiring no crust and minimal ingredients, has made it a global favorite in the baking world. Tiramisu, on the other hand, has a more delicate and layered structure, originating in Italy in the 1960s. It is a coffee-flavored dessert that brings together the richness of mascarpone, the bitterness of espresso, and the sweetness of cocoa powder.

What Makes Tiramisu Basque Cheesecake Special?

This dessert stands out because it combines the deep, roasted notes of espresso and cocoa with the creamy, rich texture of mascarpone and cream cheese. Unlike traditional Basque cheesecake, which is slightly tangy due to the use of only cream cheese, this version includes mascarpone to mimic the smooth and delicate consistency of tiramisu. Additionally, a splash of Marsala wine or dark rum is added, paying homage to the classic tiramisu’s signature boozy undertones. The baking technique also plays a significant role in setting this cheesecake apart. The high oven temperature gives the cheesecake its beautifully darkened top, which adds a slightly bitter contrast to the sweet, creamy filling.

The Perfect Occasion for Tiramisu Basque Cheesecake

Tiramisu Basque Cheesecake is a showstopper for any occasion. Whether it’s a holiday gathering, a dinner party, or a birthday celebration, this dessert impresses both visually and in taste. Its balance of bitter coffee, smooth mascarpone, and caramelized sweetness makes it a crowd-pleaser for those who appreciate sophisticated flavors. Because this cheesecake is best enjoyed chilled, it is an excellent make-ahead dessert. It actually tastes better after a few hours or even overnight in the fridge, allowing the flavors to meld beautifully.

Tips for Making the Perfect Tiramisu Basque Cheesecake

Achieving the ideal texture and flavor in this cheesecake requires a few key techniques. First, using high-quality mascarpone and cream cheese ensures a smooth, rich consistency. Room-temperature ingredients help blend everything evenly, preventing lumps in the batter. Another crucial tip is to use a hot oven and parchment paper. Unlike traditional cheesecakes, which are baked at low temperatures to avoid cracks, this recipe embraces high heat to create its signature burnt exterior. The parchment paper helps the batter maintain its shape while allowing the cheesecake to rise freely without sticking.

Pairing Suggestions and Serving Ideas

While this cheesecake is delicious on its own, pairing it with complementary flavors can elevate the experience even further. A freshly brewed espresso or cappuccino enhances the coffee notes in the dessert, making it a perfect after-dinner treat. For those who prefer something more indulgent, a glass of dessert wine like Vin Santo or a rich coffee liqueur, such as Kahlúa, can bring out the flavors beautifully. Serving this cheesecake with a dollop of lightly sweetened whipped cream can balance its deep flavors.

Conclusion

Tiramisu Basque Cheesecake is a luxurious, unique dessert that successfully merges the best aspects of tiramisu and Basque cheesecake. With its rich, creamy interior, deep coffee flavors, and signature caramelized top, it offers a perfect balance of textures and tastes. This cheesecake is not only visually stunning but also incredibly delicious, making it a fantastic choice for special occasions or indulgent treats at home.