Tiramisu Basque Cheesecake

I might really offend some people saying this but sometimes I feel like tiramisu has become more of a concept rather than the traditional italian dessert. A indulgent mix of mascarpone and cream with just the hint of egginess with the slight bitterness of the coffee cutting through the richness.

One small change I make when making the mascarpone is that I make a custardesqe filling rather than use raw egg whites, mostly from a fear of poisoning my friends.

If you want an easy recipe that will wow everyone, this is the perfect recipe.

The Recipe

Coffee Basque Cheesecake (6 inch)

Ingredients ¹

• 250g softened cream cheese
• 50g caster sugar
• 8g cornflour
• 130g heavy whipping cream
• 2 large eggs (room temperature)
• 5g instant coffee
• 40g milk (can also replace 20g with coffee Baileys)

Method

1. Preheat the oven Set the oven to 230°C

2. Combine the cream cheese, sugar and cornflour In a large bowl combine all these ingredients and mix until thoroughly combined.

3. Add eggs in. Again mix until thoroughly combined.

4. Make coffee mixture. In a cup mix in the instant coffee with the milk. Set aside and let cool a bit if the milk is hot.

5. Add coffee and whipped cream Once the coffee has cooled a bit mix it into the cream cheese batter alongside the heavy cream. Here is also where you’ll add the Baileys.

6. Sieve mixture Pour the mixture through a sieve into a 6inch cake pan. Make sure the pan is lined with baking paper.

7. Bake into the oven. Before putting the mix into the preheated oven make sure you lightly drop the pan to remove large air bubbles. Bake for 26 minutes or until the top has browned

8. Chill. Cover and refrigerate to cool.

Mascarpone Topping

Ingredients

• 125g mascarpone cheese
• 60g chilled heavy whipping cream
• 10g caster sugar

Custard

• 1 egg yolk
• 15g caster sugar
• 75g milk
• 8g cornflour

Method

1. Mix egg yolk, caster sugar and cornflour. Whisk these ingredients together thoroughly until completely combined.

2. Heat the milk In a small saucepan, heat up the milk until slightly bubbling.

3. Mix in milk and egg mix. While continuously whisking the egg milk slowly pour in the milk. ²

4. Cook the custard. Heat the custard back on the stove until it thickens.

5. Chill. Place the mixture in the fridge to cool.

6. Make the mascarpone topping. Once the custard as cooled, mix in the softened mascarpone, heavy whipping cream, custard and sugar until medium peaks.

7. Pour on top the cheesecake. Make sure the cheesecake is no longer hot (approximately 1 hour in the fridge). Pour mix on top of the cheesecake.

8. Chill. Cover and refrigerate for at least 4 hours (overnight is even better). This is a must as it helps the cheesecake harden and set.

Tips & Notes

1. Make sure the ingredients are all room temperature or don’t have a huge temperature variance as it will cause the mixture to split.

2. This makes sure that the egg yolks aren’t cooked.

Just look at the slice!!

Honestly, this is one of the easier recipes that you can make, just mix and bake. 😊