Basque burnt cheesecake with tiramisu - Cheesecake with tiramisu
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Basque burnt cheesecake with tiramisu

Basque burnt cheesecake with tiramisu – Recipe for a soft and creamy baked cheesecake with vanilla, lemon and coffee with a layer of mascarpone cream on top. This basque burnt cheesecake originates from the USA, and is a cheesecake filling that is baked without the classic biscuit base. The cheesecake filling is baked at a high temperature and thereby gets the lightly burnt surface. It is very easy to make, but it must be made the day before serving, as it needs to be refrigerated and set. The cheesecake is lovely soft and creamy in the middle, just like a normal fresh cheesecake. There is coffee in the cheesecake to highlight the main ingredient in a tiramisu.

Here, the cheesecake has been given its own identity by the soft and delicious cream that is used in tiramisu. The delicious cream is made by whipping egg yolks and sugar until light and airy. Then mascarpone and whipping cream are added and the cream is whipped until it is fluffy and firm. And then the cake is sprinkled with cocoa, exactly like a tiramisu. If you want to add an extra tiramisu element, a few tablespoons of Marsala can be added to the cream. Enjoy!

Basque burnt cheesecake with tiramisu

Recipe for 12 persons
Prep 15 mins
Cook 1 hr
Total +12 hrs


Basque burnt cheesecake with tiramisu
Tiramisu cream


Basque burnt cheesecake with tiramisu (baked cheesecake)

Turn on the oven at 240 C fan.

Line the inside of a springform pan with two layers of baking paper.

Beat the cream cheese, sugar, vanilla, coffee and lemon juice well together. Add one egg at a time while continuing to beat. In a small bowl, stir the flour into the cream a little at a time, so that there are no lumps. Pour the flour/cream mixture into the cream cheese and beat until smooth and smooth.

Pour the mixture into the mold and bake for approx. 35 minutes Place any a piece of tin foil over the cake if it starts to turn black before it is baked. The cake must be “flaky” when it is taken out of the oven.

Refrigerate the cake for min. 6 hours, but preferably overnight.

Tiramisu cream

Beat egg yolks, sugar and vanilla to a light and airy eggnog. It takes approx. 5 minutes. Reduce the speed slightly and add the mascarpone and beat it well. Add the whipping cream a little at a time while whipping. Beat until the cream is fluffy and makes small peaks.

Spread the cream on the baked cheesecake so that it is in a thick layer. Sprinkle with cocoa and refrigerate the cake until serving. Bon appetite!


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