This article explores a unique recipe that combines the flavors of tiramisu with the texture of a Basque cheesecake. It highlights the simplicity of the Basque cheesecake method and the crucial role of full-fat dairy for achieving the desired smooth consistency. The article also emphasizes the importance of recognizing the cheesecake's doneness by its jiggly center.
Welcome to BA Bake Club , a community of curious bakers. Each month senior test kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works. Come bake and learn with us—ask questions, share pics, listen to our podcast, and lots more here. Tiramisu fanatics, come to the front. Today we have all the flavors of your favorite dessert but presented in the body of a Basque cheesecake.
The slightly bitter edges of the burnt surface nicely offset all the rich dairy, and in this case, reflects the earthy flavor of cocoa and coffee. Calling for three kinds of dairy feels excessive, but each serves a purpose. Cream cheese provides structure, mascarpone calls to mind the familiar taste of tiramisu, and heavy cream thins the batter out just enough so it’s not claggy. Use full-fat versions to ensure a smooth cheesecake.
BAKE CLUB RECIPES TIRAMISU BASQUE CHEESECAKE DESSERTS
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