Indulge in Tiramisu Basque Cheesecake: Easy Recipe Inside!

Tiramisu Basque Cheesecake is what I make when I want a showstopper dessert with almost no fuss. If you love creamy centers, caramelized tops, and that cozy coffee kick, this is your sign to bake it. I used to think tiramisu was the only way to get those flavors, but this mashup is quicker and somehow even silkier. The batter goes straight into a hot oven, no water bath, no drama. You chill it, dust with cocoa, slice, and pretend you are in a tiny café after dinner.

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What is Tiramisu Basque Cheesecake?

It is exactly what it sounds like, a creamy Basque cheesecake baked at high heat until the top turns deeply caramelized, then finished with classic tiramisu flavors. Think rich mascarpone and cream cheese, strong coffee, cocoa on top, and a hint of vanilla. The texture is lush in the center, set around the edges, and the top gets that signature bronzed look.

Traditional Basque cheesecake is famous for being simple and rustic. This version borrows the dreamy flavors of tiramisu without the layers. You still get the coffee and cocoa, and you can add a soft coffee soak to a few crushed ladyfingers or graham crumbs for a subtle tiramisu nod. If you want more cheesecake ideas, check out this super popular creamy Basque cheesecake guide for extra inspiration.

Bottom line, Tiramisu Basque Cheesecake brings together two favorites in a way that feels fancy but is totally doable at home.

What you’ll need

Ingredients

• 16 ounces (450 g) cream cheese, room temp
• 8 ounces (225 g) mascarpone, room temp
• 3/4 cup (150 g) granulated sugar
• 3 large eggs, room temp
• 1 cup (240 ml) heavy cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon fine salt
• 2 tablespoons cornstarch or all purpose flour
• 2 tablespoons strong espresso, cooled, plus extra for brushing
• 1 tablespoon coffee liqueur, optional
• 3 to 4 ladyfingers, lightly crushed, optional
• Unsweetened cocoa powder for dusting

Equipment

• 9 inch springform pan
• Parchment paper to line the pan with overhang
• Stand mixer or hand mixer
• Fine mesh sieve for cocoa

Step by step, quick and simple

Prep your pan. Line a 9 inch springform with a large sheet of parchment so it sticks up around the sides. Crumple the paper first to help it flex into the pan. Heat your oven to 425 F or 220 C.

Make the batter. Beat cream cheese, mascarpone, and sugar until smooth and creamy with no lumps. Add eggs one at a time, then heavy cream, vanilla, and salt. Sift in cornstarch, mix till just combined, then stir in espresso and liqueur if using. If you want a soft tiramisu crunch, sprinkle the crushed ladyfingers over the bottom of the pan before pouring in the batter.

Bake. Pour the batter into the lined pan and bake 28 to 35 minutes. The top should be deep golden with a few darker spots, the center should jiggle.

Chill. Cool at room temp 45 minutes, then chill uncovered at least 5 hours, best overnight. Dust with cocoa before serving.

Want to compare coffee flavors or brush up on the classic? Peek at this easy classic tiramisu recipe for coffee tips and soaking ideas.

Recipe notes

Use room temp dairy. Cold mascarpone or cream cheese can cause lumps, which lead to streaks and uneven texture. Let everything sit out for about an hour.

Control the coffee strength. I like bold espresso for a clear tiramisu vibe. If serving kids, you can switch to decaf but still keep the flavor strong by using instant espresso powder dissolved in hot water. Brush just a little on any ladyfingers in the pan so they do not get soggy.

Line the pan generously. That tall parchment collar does two things, it keeps the batter in and it helps create those rustic folds around the edges. Do not skip it.

Watch the bake time. This cake goes from pale to beautifully bronzed quickly. If your oven runs hot, start checking at 25 minutes. A bit of jiggle in the center is perfect.

Chill for a clean slice. It is tempting to cut in early, but chilling firms it up and makes the texture silky. I always chill overnight if I can.

“I made this for a dinner party and everyone thought I bought it from a fancy bakery. The coffee flavor is spot on and the texture is unreal.”

If you are a cinnamon lover, try a batch of this churro cheesecake recipe next time for a totally different vibe with the same easy cheesecake approach.

Tips for perfecting your Tiramisu Basque Cheesecake

Mix just until smooth. Overmixing adds too much air, which can lead to cracks or a souffle rise. Creamy, not fluffy, is the goal.

Use a hot oven and do not open the door early. The high temp is what creates the beautiful color and caramelized flavor on top. Opening the door too soon can collapse the structure.

Let the espresso cool. Warm coffee can loosen the batter too much and create streaks. Cool to room temp first.

Salt matters. A tiny pinch brings out the mascarpone and coffee notes. Do not skip it, even if it feels odd in dessert.

Cut with a warm knife. Run the blade under hot water, wipe it dry, then slice. Repeat between cuts for clean edges.

Craving something even richer? My family goes wild for this gooey caramel brownie cheesecake on special occasions.

Variations and substitutions

No alcohol option: Skip the liqueur and add 1/2 teaspoon extra vanilla or a splash of milk for balance.

Gluten free: Omit ladyfingers or use gluten free ones, or just skip the base entirely. The cheesecake stands on its own.

Mocha lovers: Add 1 tablespoon unsweetened cocoa to the batter for a mocha twist.

Dairy adjustments: If you cannot find mascarpone, use all cream cheese and add 2 tablespoons sour cream. The flavor changes slightly but stays delicious.

Espresso powder hack: No machine at home. Mix 2 teaspoons instant espresso with 2 tablespoons hot water. Cool before adding.

Want a fun twist for game night. Try this crunchy cinnamon favorite, churro cheesecake, and see how that spiced sugar plays with creamy filling. Or brighten things up with tropical notes in mango cheesecake when you need a lighter finish.

Serving suggestions

• Dust generously with cocoa, then add a few chocolate shavings for drama.
• Brush a little espresso on top before dusting for extra aroma.
• Serve slices with a small dollop of whipped cream and a pinch of cocoa.
• Pair with hot espresso, cappuccino, or a glass of milk if you like contrasts.
• For crunch, scatter a few crushed ladyfingers or chocolate coffee beans on plates.
• Hosting a dessert spread. Add bite sized options like these fun loaded brownie cheesecake cups so guests can sample a little of everything.

Common Questions

A sweet wrap up you can taste

If you have been craving something bold, creamy, and easy, Tiramisu Basque Cheesecake is it. You get that café style coffee flavor with the simplest cheesecake method, no water bath and minimal cleanup. Once you taste the silky center and cocoa top, I think it will be your go to for dinner parties and lazy weekends. If you want more versions and expert takes, this guide to Tiramisu Basque Cheesecake and the detailed Tiramisu Basque Cheesecake Recipe | Bon Appétit are great reads. Now go preheat that oven, you have dessert waiting.