This Vietnamese Coffee Basque Cheesecake is rich, creamy, and beautifully caramelized on the outside with a silky espresso-infused center. Inspired by bold Vietnamese coffee flavors, this burnt Basque cheesecake blends cream cheese, condensed milk, and espresso powder for a deeply aromatic dessert that melts in your mouth.
Why You’ll Love This Recipe
- Creamy center with signature caramelized top
- Bold espresso flavor balanced with sweet condensed milk
- Elegant yet surprisingly easy to make
- No water bath required
- Perfect make-ahead dessert
Ingredients
- 32 oz cream cheese, room temperature
- 1½ cups granulated sugar
- 6 eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup espresso powder
- ¼ cup sweetened condensed milk
- ¼ teaspoon salt
- ½ cup heavy cream
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 400°F (204°C).
- Line a 9-inch round springform pan with two overlapping sheets of parchment paper, allowing 1–2 inches to extend above the rim. This helps remove the cheesecake easily.
- Using a stand mixer or hand mixer, beat cream cheese and sugar together until completely smooth and creamy.
- Add eggs one at a time, mixing until fully incorporated and smooth.
- Mix in vanilla extract, espresso powder, condensed milk, and salt until well combined.
- Add heavy cream and flour. Mix just until incorporated and smooth. Avoid overmixing.
- Pour batter into prepared pan and gently tap to remove air bubbles.
- Bake for 60–65 minutes until the top is deeply golden brown and the center still jiggles slightly like gelatin when shaken.
- Cool at room temperature for 1 hour. Transfer to refrigerator and chill at least 3 hours, preferably overnight for best texture and flavor.
Tips & Tricks
- Use full-fat cream cheese for best texture.
- Room-temperature ingredients prevent lumps.
- The dark top is intentional — don’t underbake.
- Chill overnight for clean slices.
- Wipe knife clean between slices for professional presentation.
Details
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Chill Time: 4+ hours
- Total Time: About 5 hours
- Yield: 10–12 slices
- Category: Dessert
- Method: Baked
- Cuisine: Fusion (Vietnamese-inspired)
- Difficulty: Medium
Notes
- Adjust espresso powder for stronger or milder coffee flavor.
- A pinch of cinnamon can add warmth.
- Serve with a light dusting of cocoa powder for extra depth.
Nutrition (Approximate per slice)
- Calories: 480 kcal
- Protein: 8g
- Carbohydrates: 38g
- Fat: 33g
FAQ
1. Why is the top so dark?
Basque cheesecake is meant to have a caramelized, almost burnt top for contrast.
2. Can I use brewed coffee instead of espresso powder?
Espresso powder gives concentrated flavor without thinning the batter. Brewed coffee may affect texture.
3. Does it need a water bath?
No, traditional Basque cheesecake is baked without one.
4. How do I know it’s done?
The center should jiggle slightly but not be liquid.
5. Can I freeze it?
Yes, wrap tightly and freeze up to 1 month. Thaw overnight in refrigerator.
Storage
- Refrigerator: Store covered up to 5 days.
- Freezer: Freeze up to 1 month.
- Serve chilled or slightly softened at room temperature.
Similar Recipes
Vietnamese Coffee Basque Cheesecake
Ingredients
- 32 oz cream cheese room temperature
- 1½ cups granulated sugar
- 6 eggs room temperature
- 1 teaspoon vanilla extract
- ¼ cup espresso powder
- ¼ cup sweetened condensed milk
- ¼ teaspoon salt
- ½ cup heavy cream
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 400°F (204°C).
- Line a 9-inch round springform pan with two overlapping sheets of parchment paper, allowing 1–2 inches to extend above the rim. This helps remove the cheesecake easily.
- Using a stand mixer or hand mixer, beat cream cheese and sugar together until completely smooth and creamy.
- Add eggs one at a time, mixing until fully incorporated and smooth.
- Mix in vanilla extract, espresso powder, condensed milk, and salt until well combined.
- Add heavy cream and flour. Mix just until incorporated and smooth. Avoid overmixing.
- Pour batter into prepared pan and gently tap to remove air bubbles.
- Bake for 60–65 minutes until the top is deeply golden brown and the center still jiggles slightly like gelatin when shaken.
- Cool at room temperature for 1 hour. Transfer to refrigerator and chill at least 3 hours, preferably overnight for best texture and flavor.
Notes
- Adjust espresso powder for stronger or milder coffee flavor.
Conclusion
This Vietnamese Coffee Basque Cheesecake delivers bold espresso flavor, creamy texture, and a beautifully caramelized top. Elegant enough for special occasions yet simple to prepare, it’s a show-stopping dessert that coffee lovers will absolutely adore