This Tiramisu Basque Cheesecake blends the rich, creamy flavors of traditional Basque cheesecake with the iconic Italian dessert, tiramisu, creating a luxurious treat that’s sure to delight any dessert aficionado. Featuring a velvety mixture of cream cheese and heavy cream, infused with the deep, aromatic essence of instant coffee, this cheesecake offers a captivating experience with every bite. The addition of a mascarpone cream topping, lightly dusted with cocoa powder, completes this exquisite dessert masterpiece.
Why You’ll Love This: The allure of this cheesecake lies in its sophisticated flavor profile and textural contrast. The creamy, coffee-infused base paired with the smooth, rich mascarpone topping provides a mouth-watering complexity that tiramisu lovers will find irresistible. Moreover, its crustless design focuses all attention on the creamy filling, ensuring a melt-in-your-mouth experience that is rich yet perfectly balanced.
Perfect Occasion: This cheesecake is perfect for high-end dinner parties, celebratory occasions like anniversaries or birthdays, and is a showstopper during the festive seasons. It is an excellent choice for coffee lovers and those who appreciate a dessert that marries tradition with innovation.
Decoration Tips: To enhance the visual appeal of this cheesecake, finish with a delicate dusting of cocoa powder just before serving. Consider adorning the top with chocolate shavings or a drizzle of espresso reduction for added flair. Edible gold leaf elements can also be added for a touch of luxury, making it not just delicious but also visually stunning.
Ingredients:
- 300 grams of softened cream cheese
- 300 grams of heavy cream
- 90 grams of granulated sugar
- 3 eggs
- 11 grams of cornstarch
- 3 grams of instant coffee
- 100 grams of additional heavy cream for the topping
- 15 grams of sugar for the topping
- 70 grams of mascarpone cheese
- Cocoa powder for dusting
Instructions:
- Line a 6-inch round pan with parchment paper and preheat your oven to 230 degrees Celsius (446 degrees Fahrenheit).
- In a mixing bowl, blend the softened cream, cheese, instant coffee, and granulated sugar until smooth.
- Incorporate eggs one at a time, whisking well after each addition.
- Gradually mix in the heavy cream, followed by the cornstarch, ensuring the mixture is smooth and clump-free.
- Strain the batter into the prepared pan to refine the texture and bake for 25-30 minutes. Watch for a slight jiggle in the center to ensure it’s perfectly baked.
- Allow the cheesecake to cool at room temperature for at least one hour before refrigerating overnight.
- For the topping, whip the additional heavy cream and sugar to light peaks, then fold in the mascarpone cheese until soft peaks form.
- Spread the mascarpone cream evenly over the cooled cheesecake and sift a layer of cocoa powder on top for the final touch.
Enjoy this luxurious blend of Basque and Italian dessert traditions!
