Tiramisu inspired basque cheesecake ☕️🩷
350g cream cheese
180g whipping cream
3 eggs
100g sugar
1 tbsp instant coffee powder + 1 tbsp heavy cream mixture
1 tbsp corn starch
Bake in a preheated oven at 220°C for 25 minutes! 🩷
Mascarpone cream
220g whipping cream
20g sugar
75g mascarpone cheese
Cocoa powder for dusting
Preheat the oven and line a 15cm diameter cake pan with parchment paper.
Combine instant coffee powder and heavy cream and set aside.
Beat cream cheese and sugar until creamy and smooth.
Add eggs, mixing well after each addition.
Sift in cornstarch, then mix until smooth.
Slowly add heavy cream and mix until the batter is silky.
Add in the coffee cream mixture and mix until fully combined.
Pour the batter into the pan and bake until the top is dark and slightly jiggly in the center.
Let the cheesecake cool to room temperature, then chill for at least 7 hours before topping with cream and serving.
Tips:
– Use room temperature ingredients.
– Gently tap the pan on the counter to release air bubbles before baking.
– The cake should have a slightly burnt top but remain creamy inside, don’t overbake!
#cheesecake #tiramisu #recipe #burntcheesecake
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