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. Where traditional tiramisu is light and floaty, its Basque cheesecake rendition is thick and buttery, a handsome stalwart of sweets. Originally developed at the restaurant La Viña in Spain, a Basque-style cheesecake is perhaps the easiest style you could make. Baked quickly and at an improbably high temperature, it develops a deeply caramelized top. 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. Low-fat cream cheese or light cream will result in a chalky mouthfeel.
There is only one trick to a Basque cheesecake—knowing when it’s done. Remove it from the oven while it’s still unnervingly jiggly and you will be rewarded with a textural masterpiece—just set on the edges and luscious inside, the heart of it weeping like a ripe wheel of soft cheese.
