Strong coffee aroma and rich cream cheese as the base, topped with light and smooth mascarpone cheese and Savoiardi biscuits, it is simply delicious.

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Espresso Basque Burnt Cheesecake: 00:25
Tiramisu layer: 3:08
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Tiramisu Basque Burnt Cheesecake (6-inch)

Espresso Basque Burnt Cheesecake:
Cream cheese （soften） 250g
Granulated sugar 50g
Whole egg 2
Dairy whipping cream 130g
Cake flour 5g
Strong black coffee 50g

Tiramisu Layer:
Mascarpone cheese 120g
Egg yolk 1
Granulated sugar 16g
Dairy whipping cream 60g
Gelatin sheet (120 Bloom) 4g
Strong black coffee 40g
Kahlua 16g
Savoiardi biscuits 15-20g

Moisture resistant cocoa powder For dusting
Coffee beans For decorating

Espresso Basque Burnt Cheesecake:
1. Line a 6-inch round baking tin with parchment paper, set aside.
2. Preheat oven to 200 degree Celsius.
3. Mix soften cream cheese and granulated sugar with electric beaters until smooth.
4. Add eggs, one egg at a time, mix until combined before adding the next one.
5. Combine whipping cream and cake flour, stir until well combined.
6. Add whipping cream mixture to cream cheese.
7. Add strong black coffee, mix until combined.
8. Sift batter with a sieve.
9. Pour mixture into the lined baking tin, tap to remove air bubbles.
10. Bake in the preheated oven at 200 degree Celsius for 25-30 minutes (middle rack).
11. Remove from oven and let it cool down to room temperature.

Tiramisu Layer:
1. Cut a piece of parchment paper into a round shape (about 0.5cm bigger than the diameter of baking tin), make a few irregular vertical folds on the paper, spread it sideway and trim a side, set aside.
2. Brew some espresso coffee, set aside.
3. Soak gelatin sheets in cold water for about 10-15 minutes.
4. Whip whipping cream until 60%, refrigerate.
5. Mix mascarpone cheese with silicon spatula until smooth.
6. Combine egg yolk and granulated sugar in a heatproof bowl, place it over a pot of hot water, whisk with electric beaters until egg yolk is pale and sugar melted.
7. Squeeze out excess water from gelatin and add them to egg yolk mixture, stir until gelatin melted.
8. Remove the bowl from hot water.
9. Add egg yolk mixture to mascarpone cheese and mix until combined.
10. Add whipped cream and fold gently until well combined.
11. Transfer batter to piping bag.
12. Combine strong black coffee and Kahlua in a small bowl, stir to combine.
13. Pipe half of the Tiramisu batter over the Basque burnt cheese cake.
14. Dip Savoiardi biscuits in coffee and Kahlua mixture, arrange them onto the Tiramisu layer.
15. Fill up with remaining Tiramisu batter, smooth surface.
16. Place the folded parchment paper over the Tiramisu layer, press it down gently.
17. Freeze for about 2 hours.
18. Release the cake from baking tin, remove the parchment paper on the side and surface.
19. Dust with moisture resistant cocoa powder, decorate with coffee beans.
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提拉米苏巴斯克蛋糕 (6寸)

咖啡巴斯克:
奶油奶酪（室温软化） 250g
细砂糖 50g
全蛋 2
淡奶油 130g
低筋面粉 5g
浓缩咖啡 50g

提拉米苏:
马斯卡彭奶酪 120g
蛋黄 1
细砂糖 16g
淡奶油 60g
吉利丁片 (120 Bloom) 4g
浓缩咖啡 40g
咖啡利口酒 16g
手指饼干 15-20g（配方与教程：[ Ссылка ]
防潮可可粉
咖啡豆

咖啡巴斯克:
1. 6寸圆形烤盘铺上油纸备用。
2. 烤箱预热200摄氏度。
3. 软化的奶油奶酪用电动打蛋器搅拌至顺滑。
4. 加入全蛋，加入一个搅拌均匀再加入另一个。
5. 把低筋面粉加入淡奶油中，搅拌均匀。
6. 淡奶油混合物加入奶油奶酪中。
7. 加入浓缩咖啡，搅拌均匀。
8. 面糊过筛。
9. 把过筛的面糊倒入烤盘中，震出气泡。
10. 放入提前预热的烤箱，200摄氏度烤25-30分钟（中层）。
11. 出炉后，晾凉。

提拉米苏:
1. 油纸剪成圆形（直径比烤盘大0.5厘米），随意折出不规则褶皱，修边备用。
2. 萃取浓缩咖啡，备用。
3. 吉利丁泡冷水10-15分钟。
4. 淡奶油打发至6分发， 冷藏备用。
5. 马斯卡彭奶酪用硅胶刮刀搅拌至顺滑。
6. 把蛋黄和细砂糖加入耐热盆中，隔水加热，用电动打蛋器打发至糖融化，蛋黄发白。
7. 吉利丁挤出多余水份，加入蛋黄糊中，搅拌至吉利丁融化。
8. 取走热水。
9. 把蛋黄糊加入马斯卡彭奶酪中，搅拌均匀。
10. 加入打发的淡奶油，轻轻翻拌均匀。
11. 把面糊装入裱花袋。
12. 浓缩咖啡和咖啡利口酒混合，搅拌均匀。
13. 把一半的提拉米苏面糊挤到巴斯克蛋糕上。
14. 手指饼干沾咖啡和利口酒混合物，铺在提拉米苏面糊上。
15. 挤上剩余提拉米苏面糊，抹平表面。
16. 把折好的油纸铺到面糊上，用手轻轻往下压一压。
17. 冷冻两小时。
18. 蛋糕脱模，撕掉油纸。
19. 表面撒上防潮可可粉，用咖啡豆装饰。
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Email: dessertalchemy29@gmail.com

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