I’ve always loved both the rich creaminess of tiramisu and the deep caramelized flavor of Basque cheesecake. When I combine them into one cake, the result is a show-stopping dessert that’s elegant yet surprisingly doable at home.
Tiramisu Basque Cake
I like to think of this recipe as a fusion of two classics. The bottom is a deeply caramelized Basque cheesecake, while the top is a light, creamy tiramisu layer dusted with cocoa powder. This makes it the perfect dessert for celebrations, gatherings, or just when I want to impress with minimal fuss.
Why You‘ll Love This Recipe
- Combines two beloved desserts into one
- Creamy, rich, yet not overly sweet
- Perfect for make-ahead (tastes even better the next day)
- Gorgeous presentation with very little decoration needed
Ingredients
Basque Cake Layer (for a 6-inch mold)
- 250g cream cheese
- 50g granulated sugar
- 2 eggs
- 170g heavy cream
- 6g espresso
- 8g cornstarch
- 1 sheet parchment paper
Tiramisu Layer
- 1 pasteurized egg yolk
- 30g granulated sugar
- 110g mascarpone cheese
- 160g heavy cream
- 5g gelatin sheets
- cocoa powder, as needed
Instructions
Step 1: Preparation
Remove cream cheese, mascarpone, and egg from the fridge 1 hour before use so they soften at room temperature.
Preheat oven to 210°C (410°F), top-and-bottom heat, for 10–15 minutes.
Line the bottom of a 6-inch mold with parchment. Lightly grease the sides with butter if desired for easier unmolding.
Step 2: Basque Cake Layer (20 minutes prep + 25 minutes bake)
Mix cream cheese & sugar: Beat 250g cream cheese with 50g sugar until smooth and lump-free (2–3 minutes, low speed).
Add eggs: Add 2 eggs one at a time, mixing until fully combined.
Combine liquids: Add 170g heavy cream, 6g espresso, and 8g cornstarch. Mix until smooth, then strain the batter into the mold to ensure silkiness.
Bake: Pour into mold, tap gently to release bubbles, and bake at 210°C for 25 minutes. The surface should turn a deep caramel brown with slightly puffed edges. (Note: If browning too fast, cover with foil after 20 minutes.)
Cool: Let the cake cool completely at room temperature for about 1 hour.
Step 3: Tiramisu Layer (15 minutes prep + 4+ hours chill)
Whip egg yolk & sugar: Beat 1 yolk with 30g sugar until pale and thick (about 1–2 minutes).
Mix mascarpone & gelatin: Add 110g mascarpone and mix until smooth. Add 160g heavy cream. Soften 5g gelatin in cold water, squeeze dry, dissolve in 5–10g hot water, cool slightly, then stir into mascarpone mixture.
Whip cream: Beat until 60% whipped—soft peaks with flowy texture. Do not overwhip.
Assemble: Spread tiramisu mixture over cooled Basque cake, smooth the top, tap gently, then refrigerate for at least 4 hours (overnight preferred).
Step 4: Decoration (1 minute)
Once chilled and set, dust the top with cocoa powder using a sieve.
Wipe off extra cocoa around the plate edges. Done!
Notes
Softening cheese: Cream cheese and mascarpone must be fully softened, or lumps will form. To speed up, microwave 10–15 seconds on low, but do not melt.
Gelatin caution: Soak only in cold water. Always cool dissolved gelatin before adding, or it will form clumps.
Oven differences: Adjust temp or time as needed. If underbaked after 25 minutes, extend by 5–10 minutes.
Chilling: Chill at least 4 hours, but overnight is best for clean slicing.
Storage: Keeps in fridge for 3–5 days. Rest 5 minutes at room temp before serving, or freeze and thaw 30 minutes before eating.
Frequently Asked Questions
Q: Can I skip the gelatin in the tiramisu layer?
A: No, the gelatin helps the layer set firmly on top of the cheesecake. Without it, the texture may be too soft.
Q: What size mold should I use?
A: This recipe is designed for a 6-inch round mold. Scaling up will require ingredient adjustments.
Q: Do I need espresso, or can I use instant coffee?
A: You can dissolve instant coffee in hot water to make a substitute, but espresso gives the best flavor.
Q: Can I make this ahead of time?
A: Yes! This cake is perfect for making the night before. The flavors blend beautifully overnight.
Easy Tiramisu Basque Cheesecake
Ingredients
Basque Cake Layer (for a 6-inch mold)
- 250 g cream cheese
- 50 g granulated sugar
- 2 eggs
- 170 g heavy cream
- 6 g espresso
- 8 g cornstarch
- 1 sheet parchment paper
Tiramisu Layer
- 1 pasteurized egg yolk
- 30 g granulated sugar
- 110 g mascarpone cheese
- 160 g heavy cream
- 5 g gelatin sheets
- cocoa powder as needed
Instructions
Step 1: Preparation
- Remove cream cheese, mascarpone, and egg from the fridge 1 hour before use so they soften at room temperature.
- Preheat oven to 210°C (410°F), top-and-bottom heat, for 10–15 minutes.
- Line the bottom of a 6-inch mold with parchment. Lightly grease the sides with butter if desired for easier unmolding.
Step 2: Basque Cake Layer (20 minutes prep + 25 minutes bake)
- Mix cream cheese & sugar: Beat 250g cream cheese with 50g sugar until smooth and lump-free (2–3 minutes, low speed).
- Add eggs: Add 2 eggs one at a time, mixing until fully combined.
- Combine liquids: Add 170g heavy cream, 6g espresso, and 8g cornstarch. Mix until smooth, then strain the batter into the mold to ensure silkiness.
- Bake: Pour into mold, tap gently to release bubbles, and bake at 210°C for 25 minutes. The surface should turn a deep caramel brown with slightly puffed edges. (Note: If browning too fast, cover with foil after 20 minutes.)
- Cool: Let the cake cool completely at room temperature for about 1 hour.
Step 3: Tiramisu Layer (15 minutes prep + 4+ hours chill)
- Whip egg yolk & sugar: Beat 1 yolk with 30g sugar until pale and thick (about 1–2 minutes).
- Mix mascarpone & gelatin: Add 110g mascarpone and mix until smooth. Add 160g heavy cream. Soften 5g gelatin in cold water, squeeze dry, dissolve in 5–10g hot water, cool slightly, then stir into mascarpone mixture.
- Whip cream: Beat until 60% whipped—soft peaks with flowy texture. Do not overwhip.
- Assemble: Spread tiramisu mixture over cooled Basque cake, smooth the top, tap gently, then refrigerate for at least 4 hours (overnight preferred).
Step 4: Decoration (1 minute)
- Once chilled and set, dust the top with cocoa powder using a sieve.
- Wipe off extra cocoa around the plate edges. Done!
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