Tiramisu Basque Cheesecake – Silky, Burnt & Infused with Espresso-Dream Elegance

Tiramisu Basque Cheesecake – Silky, Burnt & Infused with Espresso-Dream Elegance

This Tiramisu Basque Cheesecake is a luxurious fusion of two iconic desserts — the creamy, caramelized Basque burnt cheesecake and the espresso-kissed Italian tiramisu. Imagine the smooth, custardy texture of Basque cheesecake infused with coffee, mascarpone, and a hint of cocoa. It’s baked to perfection with a beautifully burnt top and a melt-in-your-mouth center that captures the best of both worlds. Perfect for special occasions or elegant dinner parties, this cheesecake is bold, rich, and unforgettable — an indulgence that feels both rustic and refined.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 55

Servings: 8 Slices

Ingredients Equipment Method Notes

Ingredients

For the Cheesecake Batter:

16 oz 450g cream cheese, softened
8 oz 225g mascarpone cheese
1 cup granulated sugar
4 large eggs
1 cup heavy cream
2 tablespoons all-purpose flour
2 teaspoons instant espresso powder or strong brewed espresso
1 teaspoon vanilla extract
Pinch of salt
For the Tiramisu Layer Optional but amazing:
1 tablespoon instant espresso + 1 tablespoon hot water
6 ladyfingers crushed or roughly chopped
1 tablespoon coffee liqueur optional

For Dusting:

Unsweetened cocoa powder

Equipment

8-inch (20 cm) springform pan
Parchment paper
Mixing bowls
Electric mixer or whisk
Rubber spatula
Fine sieve for dusting cocoa
Cooling rack

Method

Step 1: Prep the Pan

Preheat oven to 400°F (200°C).
Line an 8-inch springform pan with parchment paper, letting it overhang by about 2 inches (for the signature rustic edges).

Step 2: Make the Coffee Base

In a small bowl, mix espresso powder (or brewed espresso) with vanilla extract.
Set aside to cool slightly.

Step 3: Make the Cheesecake Batter

In a large bowl, beat cream cheese, mascarpone, and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Pour in heavy cream, flour, salt, and the espresso mixture. Beat until silky and fully combined.
💡 Pro Tip: Do not overmix once everything is incorporated — this keeps the texture velvety and custard-like.

Step 4: Assemble the Tiramisu Layer (Optional)

Pour half the cheesecake batter into the prepared pan.
Sprinkle the crushed ladyfingers soaked lightly in coffee (and liqueur if using) across the surface.
Pour the remaining batter on top and smooth the surface with a spatula.

Step 5: Bake the Cheesecake

Bake for 50–55 minutes, or until the top is deeply caramelized and dark brown, but the center still jiggles slightly when moved.
💡 Pro Tip: The burn on top is intentional — it gives the Basque cheesecake its signature flavor!

Step 6: Cool & Chill

Let the cheesecake cool completely at room temperature.
Then refrigerate for at least 6 hours, preferably overnight, to set the texture.

Step 7: Finish & Serve

Before serving, dust generously with unsweetened cocoa powder.
Slice with a warm knife for clean edges.
Serve chilled or slightly room temp for the creamiest bite.

Notes

🧊 Storage & Reheating

Refrigerate: Store covered in the fridge for up to 5 days.

Freeze: Wrap slices individually and freeze up to 2 months. Thaw overnight in the fridge before serving.

Do Not Reheat: Best served cold or slightly chilled.

🥄 Variations

Chocolate Tiramisu Basque Cheesecake: Add 2 tablespoons cocoa powder to the batter.

Boozy Version: Add 1 tablespoon Kahlúa or coffee liqueur to the mix.

Layered Espresso Swirl: Pour half plain, half espresso batter and swirl before baking.

Caramel Cappuccino Style: Drizzle caramel sauce on top before serving.

Gluten-Free: Skip the ladyfingers or use gluten-free versions.

Nutty Crunch: Add crushed biscotti or almond praline on top.

Mini Cheesecakes: Bake in muffin tins for 25 minutes.

White Chocolate Tiramisu: Stir in melted white chocolate for a sweeter twist.

Extra Creamy Texture: Replace ¼ cup cream with an extra scoop of mascarpone.

Matcha Mocha Fusion: Swap cocoa for matcha for a Japanese-inspired version.

❓ 10 FAQs

What makes a Basque cheesecake different from regular cheesecake?
It’s baked at a high temperature to create a burnt top and creamy center.

Does this taste more like tiramisu or cheesecake?
Both! You get the creamy richness of cheesecake with tiramisu’s espresso and cocoa notes.

Do I need a water bath?
No — Basque cheesecake is baked directly for that signature caramelized top.

Can I skip mascarpone?
You can use cream cheese only, but mascarpone gives authentic tiramisu flavor.

Can I reduce the sugar?
Yes — reduce to ¾ cup for a less sweet version.

Can I use decaf coffee?
Absolutely — it won’t affect the flavor.

How do I know it’s done baking?
The top should be dark brown and the center still jiggly — it sets as it cools.

Can I use espresso shots instead of powder?
Yes, just reduce other liquid slightly.

Can I make it dairy-free?
Use vegan cream cheese, coconut cream, and plant-based mascarpone substitutes.

Can I decorate it like tiramisu?
Yes — dust cocoa, add a few espresso-soaked ladyfingers, or pipe whipped mascarpone cream on top.

🏁 Conclusion

This Tiramisu Basque Cheesecake is a showstopper dessert that fuses the best of two worlds: the burnt caramelized top and creamy heart of Basque cheesecake with the espresso, cocoa, and mascarpone essence of tiramisu.

It’s elegant yet rustic, indulgent yet balanced — the kind of dessert that makes any occasion feel extraordinary. With every slice, you’ll taste a little Italy, a little Basque Country, and a whole lot of magic.