Tiramisu Burnt Basque Cheesecake

Ingredients

• 700 g Cream cheese (Softened if possible)
• 220 g Caster sugar (Superfine sugar)
• 4 Large eggs (Approximately 200 g edible weight)
• 300 g Double cream (For the cheesecake batter)
• 1 tsp Vanilla extract (For the cheesecake batter)
• 40 g Plain flour (All-purpose flour)
• 0.25 tsp Salt (For the cheesecake batter)
• 2 tsp Instant coffee (Dissolve in the boiling water and cool)
• 2 tbsp Boiling water (For dissolving the instant coffee)
• 1 pack Ladyfingers (Pack size varies; estimate approximately 200 g)
• Espresso (For briefly soaking the ladyfingers; amount as needed, estimated 120 g)
• 250 g Mascarpone (For the topping)
• 300 g Double cream (For the mascarpone topping)
• 3 tbsp Icing sugar (Approximately 24 g)
• 1 tsp Vanilla extract (For the mascarpone topping)
• Salt (A pinch, for the mascarpone topping)
• Cocoa powder (For a generous dusting; amount to taste, estimated 10 g)

Steps

1. 1

   Preheat the oven to 200°C fan (about 425°F convection). Grease an 8-inch round cake tin and line it with baking paper, leaving some paper extending above the rim because the cheesecake will rise as it bakes.

2. 2

   Combine the instant coffee with the boiling water in a small bowl. Stir until dissolved, then set it aside to cool completely.

3. 3

   Place the cream cheese, caster sugar, eggs, double cream, vanilla extract, plain flour, and ¼ teaspoon salt in a large mixing bowl. Whisk until the batter is completely smooth and no visible lumps of cream cheese or flour remain; avoid incorporating excessive air.

4. 4

   Add the cooled coffee mixture to the cheesecake batter and whisk until it is evenly combined and coffee-scented throughout.

5. 5

   Pour the batter into the prepared tin and gently level the surface. Bake for 35–40 minutes, or until the top is a deep caramel-brown color while the center still has a slight wobble when the tin is gently shaken. The center will continue to set as it cools.

6. 6

   Remove the cheesecake from the oven and allow it to cool completely in the tin. Once cool, refrigerate until thoroughly chilled and firm, preferably for at least 4 hours or overnight.

7. 7

   Prepare the tiramisu layer shortly before assembly. Briefly dip each ladyfinger in espresso, turning it quickly so it absorbs coffee without becoming soggy. Arrange the soaked ladyfingers in an even layer over the chilled cheesecake.

8. 8

   For the topping, combine the mascarpone, double cream, icing sugar, vanilla extract, and a pinch of salt in a clean bowl. Whisk until the mixture reaches soft peaks: it should hold gentle ridges but remain smooth and spreadable. Do not overwhip.

9. 9

   Pipe the mascarpone cream over the ladyfingers, or spread it evenly across the surface with a spatula.

10. 10

    Finish with a generous dusting of cocoa powder. Slice the cheesecake while chilled and serve.

Notes

The creator notes that the dessert can taste even better the next day. Keep refrigerated because of the dairy topping. For clean slices, chill thoroughly and use a sharp knife, wiping it between cuts. The espresso amount and ladyfinger pack size were not specified; use enough espresso to dip the ladyfingers briefly without saturating them.

Nutrition per serving

• dessert
• cheesecake
• tiramisu
• baked
• European
• coffee
• dinner party
• make-ahead