Tiramisu Basque Cheesecake
This Tiramisu Basque Cheesecake is the ultimate coffee-forward dessert, combining a soft, creamy, and lightly tangy espresso basque cheesecake with classic tiramisu flavors. A layer of espresso-soaked ladyfingers sits on top, finished with a silky mascarpone cream and a generous dusting of cocoa powder. It’s rich, elegant, and perfectly balanced, making it a stunning dessert for holidays, dinner parties, or any time you’re craving a sophisticated treat.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Instant Espresso Powder: Adds bold coffee flavor to both the basque cheesecake and the tiramisu-style topping, enhancing the overall espresso profile.
Hot Water: Dissolves the espresso powder smoothly, ensuring even coffee flavor throughout the cheesecake and ladyfinger layer.
Cream Cheese: Forms the rich, creamy, and tangy base of the basque cheesecake with its signature custardy texture.
Granulated Sugar: Sweetens the cheesecake batter while allowing the espresso and vanilla flavors to shine through.
Eggs: Create structure and silkiness, giving the basque cheesecake its luscious, almost soufflé-like interior.
Vanilla Bean Paste Or Extract: Adds warmth and depth, balancing the coffee notes with classic vanilla flavor.
Salt: Enhances all the flavors and balances the sweetness and richness of the cheesecake.
Heavy Whipping Cream: Contributes to the ultra-creamy basque cheesecake texture and helps create a light, airy mascarpone topping.
All-Purpose Flour: Stabilizes the cheesecake batter just enough to hold its shape while keeping the center soft and custardy.
Ladyfingers: Soak up the espresso beautifully, creating the classic tiramisu-inspired layer on top of the cheesecake.
Mascarpone Cheese: Forms the rich, smooth, and lightly tangy mascarpone cream topping that defines tiramisu flavor.
Powdered Sugar: Sweetens the mascarpone cream while keeping it silky and light.
Cocoa Powder: Finishes the dessert with a classic tiramisu-style dusting that adds rich chocolate flavor and visual contrast.
Why You’ll Love Tiramisu Basque Cheesecake:
Creamy Basque Cheesecake Texture: The center is ultra-soft, creamy, and custardy with that signature slightly caramelized basque exterior.
Bold Espresso Flavor: Espresso in the cheesecake and soaked ladyfingers adds deep, rich coffee notes without being bitter.
Classic Tiramisu Elements: Mascarpone cream, cocoa powder, and espresso-soaked ladyfingers bring the flavors of tiramisu into every bite.
Perfect Balance of Sweet and Tangy: The tangy cheesecake and mascarpone beautifully balance the sweetness of the dessert.
Elegant Yet Approachable: It looks impressive and bakery-worthy but is surprisingly simple to make.
No Crust Needed: The crustless basque style keeps the focus on the creamy filling and bold flavors.
Make-Ahead Friendly: This cheesecake tastes even better after chilling, making it perfect for entertaining.
Ideal for Coffee Lovers: If you love espresso-forward desserts, this one is absolutely irresistible.
Tips for Making Tiramisu Basque Cheesecake:
Use Scrunched Parchment Paper: Lining the pan with scrunched parchment creates the signature rustic basque cheesecake sides and prevents sticking.
Fully Dissolve the Espresso Powder: Mixing the instant espresso with hot water first ensures a smooth, evenly flavored cheesecake with no graininess.
Start With Room-Temperature Cream Cheese: This helps the batter mix smoothly and prevents lumps in the cheesecake.
Mix Gently After Adding Eggs: Whisking the eggs in by hand and one at a time prevents over-mixing and keeps the texture creamy rather than airy.
Scrape the Bowl Frequently: Scraping down the sides ensures all ingredients are fully incorporated and the batter stays smooth.
Whisk Just Until Smooth: Once the flour is added, mix gently and stop as soon as the batter is smooth to avoid a dense texture.
Release Air Bubbles Before Baking: Banging the pan and popping surface bubbles helps prevent large cracks and uneven baking.
Bake Until Jiggly in the Center: The cheesecake should be deeply golden on top but still slightly wobbly in the middle for that custardy basque texture.
Cool Completely Before Chilling: Letting the cheesecake cool at room temperature prevents condensation and texture issues.
Chill Overnight for Best Results: Resting in the fridge for at least 8 hours allows the flavor and texture to fully develop.
Whip Mascarpone to Stiff Peaks: Beating until stiff peaks gives the mascarpone cream structure so it pipes or spreads cleanly.
Quickly Dunk the Ladyfingers: A fast dip prevents them from becoming soggy or falling apart.
Assemble Just Before Serving: Adding the ladyfingers, mascarpone cream, and cocoa powder right before serving keeps everything fresh and beautifully layered.
Use a Sharp Knife for Slicing: Clean the knife between cuts for neat, bakery-style slices.
How to Store Tiramisu Basque Cheesecake:
Refrigerator: Store the assembled tiramisu basque cheesecake covered tightly in the refrigerator for up to 4 days. The flavors continue to deepen as it chills.
Before Assembling: The baked basque cheesecake (without ladyfingers or mascarpone cream) can be stored covered in the refrigerator for up to 5 days before topping and serving.
Freezer (Cheesecake Only): Freeze the plain espresso basque cheesecake tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before assembling with the tiramisu layers.
Mascarpone Cream: Store mascarpone cream separately in an airtight container in the refrigerator for up to 2 days. Re-whip briefly if needed before using.
Not Recommended Fully Assembled for Freezing: Freezing after adding ladyfingers and mascarpone cream is not recommended, as the texture of both can become watery once thawed.
FAQs:
Q: What is a basque cheesecake?
A: A basque cheesecake is a crustless cheesecake baked at a high temperature, giving it a deeply caramelized top, rustic edges, and an ultra-creamy, custardy center.
Q: Do I need a water bath for this cheesecake?
A: No. One of the best parts of basque cheesecake is that it does not require a water bath. The high-heat bake creates the signature look and texture.
Q: Can I make this cheesecake ahead of time?
A: Yes. This cheesecake is ideal for making ahead. The basque cheesecake base needs at least 8 hours (or overnight) to chill, and it can be made 1–2 days before assembling with the tiramisu toppings.
Q: Can I assemble the tiramisu layers the day before serving?
A: Yes. You can fully assemble the cheesecake (ladyfingers, mascarpone cream, and cocoa powder) up to 24 hours in advance. Keep it covered in the refrigerator until ready to serve.
Q: How do I know when the basque cheesecake is done baking?
A: The top should be deeply golden brown and caramelized, while the center remains slightly jiggly or wobbly. It will continue to set as it cools and chills.
Q: Why does my cheesecake puff up so much in the oven?
A: This is completely normal for basque cheesecake. It rises like a soufflé while baking and then falls slightly as it cools, creating the signature rustic look.
Q: Can I use brewed espresso instead of instant espresso powder?
A: Yes. Strong brewed espresso can be used, but instant espresso powder provides a more concentrated flavor without adding extra liquid.
Q: How long should I soak the ladyfingers?
A: Only a quick dip. Ladyfingers absorb liquid very quickly, so dunk them briefly or they may become too soft and break apart.
Q: Can I skip the mascarpone cream topping?
A: You can, but it’s highly recommended. The mascarpone cream adds classic tiramisu flavor and balances the richness of the basque cheesecake.
Q: Does this cheesecake freeze well?
A: The plain basque cheesecake freezes well, but freezing after adding ladyfingers and mascarpone cream is not recommended due to texture changes after thawing.
Love this cheesecake? Check out my other cheesecake recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this tiramisu basque cheesecake. Happy baking!
