Tiramisu Basque Cheesecake ☕️ Soooo here is a recipe for a coffee basque cheesecake, layered with ladyfingers soaked in strong Viet coffee and then topped with a creamy mascarpone mousse. It’s sooo good you‘ll probably won’t be able to sleep for days hehe 😴 Ingredients: Coffee Basque Cheesecake - 700g cream cheese - 220g sugar - 1 tsp vanilla - 4 large eggs - 300ml heavy cream - 2-3tsp instant espresso powder - 15g flour - 15g cornstarch Ladyfingers - 250ml string coffee (I used Vietnamese coffee) - About 10 ladyfingers Mascarpone Mousse - 100ml hot milk - 6g gelatin sheets - 150g mascarpone - 1tsp vanilla - 200ml heavy cream - 40g sugar - 18cm / 7 inch cake pan Instructions: 1. Heat the heavy cream until just steaming, stir in the instant espresso powder until dissolved and let cool. 2. Preheat the oven to 220°C, top/bottom heat. 3. Mix cream cheese, sugar and vanilla until smooth. Add eggs one at a time, mixing just to combine. Stir in the cooled espresso cream. Sift in flour and cornstarch, mix, then strain the batter into the prepared pan. 4. Bake 35–45 minutes until deeply browned with a slightly jiggly center. Cool for 30 minutes, then refrigerate overnight. 5. Once set, dip ladyfingers in coffee and arrange over the cheesecake. 6. For the mousse, mix mascarpone and vanilla until smooth. Soak gelatin sheets in cold water. Heat milk to about 80°C, squeeze the gelatin and stir it into the hot milk until dissolved. 7. Whip heavy cream with sugar to soft peaks. Gently fold in the mascarpone mixture, then the milk-gelatin mixture, stirring until smooth. Pour over the cheesecake and chill at least 2 hours, preferably overnight. 8. Dust with cocoa powder before serving. #basquecheesecake #tiramisu #tiramisucheesecake #coffeecake - @tonytanghulu