eBay. It's a place to fall in love with new pre-loved vintage and rare fashion over and over again.

Your favorite designers, expertly authenticated. Yeah, eBay. Things people love. I'm Shilpa Oskokovic.

And I'm Jesse Chefcheck.

We're both senior Test Kitchen editors at Bon Appetit.

And this is BA Bake Club.

Bake club is Bon Appetit's book club, but for baking.

We are creating the nerdiest and most wholesome corner of the baking internet.

Now, as part of BA Bake Club, every month we publish a recipe on Bonapeteet.com

that introduces a baking concept that we think you should know.

And this month, everyone baked your Taremisu Basque cheesecake.

I love this recipe.

Basque cheescakes are really good festive desserts for our bake clubbers to know and love,

since they're relatively unfussy and much easier to make than a traditional

New York style cheesecake. And this one has the added bonus of tasting just like tiramisu

with masquipone, marsala, cocoa, and coffee that makes this version of the cheesecake that much

more delicious. I also love this. But before we dive any deeper, do you want to kind of give like a rough overview of this recipe?

Of course.

First, I make a mixture of instant espresso powder, cocoa powder and hot water just to dissolve it.

Then I put that to the side and make the batter.

It has cream cheese, sugar, flour, salt, vanilla eggs,

masquerone, heavy cream, and also a little splash of Marsala wine, or one could use dark rum as

well. And then I paddle it in a stand mixer. And if you don't have a stand mixer, you could also

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