Vietnamese Coffee Basque Cheesecake

This Vietnamese Coffee Basque Cheesecake brings together the bold flavors of coffee and the creamy richness of cheesecake with a burnished top and custard soft center. Inspired by both a Spanish classic and Vietnamese café culture this recipe yields a showstopper dessert that never fails to impress. It is my go to whenever I want something different from the usual cakes and my friends now request it for every special occasion.

The first time I baked this my kitchen filled with the aroma of sweet coffee and even my neighbor asked for a slice. Watching the caramelized top crack when serving is such a simple joy every time.

Ingredients

• Cream cheese: You want full fat for maximum creaminess and richness go for Philadelphia or a high quality block style
• Granulated sugar: Adds just enough sweetness and balances the coffee’s bitterness look for a fine white sugar for smooth mixing
• Eggs: Room temperature eggs blend better into the batter resulting in a silky texture always check for fresh eggs by floating them in water
• Vanilla extract: Enhances the aromatics and flavor profile choose pure vanilla for the best aroma
• Espresso powder: Gives that bold Vietnamese coffee kick always use fresh or a premium espresso powder not instant coffee
• Condensed milk: Brings signature sweetness and dense texture choose a thick creamy brand for best results
• Salt: Just a touch heightens all the other flavors and keeps the cake from tasting flat
• Heavy cream: Provides luxurious mouthfeel and smooths the batter stick to a brand with no additives
• All purpose flour: Just enough to help set the custardy center use unbleached all purpose for pure flavor

Step-by-Step Instructions

Preheat the Oven:

Bring your oven up to 400 degrees Fahrenheit or 204 degrees Celsius to ensure that instant signature caramelized top forms

Prepare the Pan:

Line a nine inch springform with two large sheets of parchment paper letting them overhang by one to two inches so you can lift the cheesecake easily later

Cream the Base:

With a stand or hand mixer beat the softened cream cheese and sugar until the mixture is completely smooth and free of lumps this may take a few minutes and scraping down the bowl helps

Add Eggs Slowly:

Add eggs one at a time mixing gently until each is incorporated which ensures a velvety batter do not rush this step as it keeps the mix from curdling

Introduce the Flavors:

Mix in vanilla extract fresh espresso powder condensed milk and salt beating just until combined this is when the kitchen starts to smell incredible

Finish with Cream and Flour:

Pour in the heavy cream and sift in flour then blend until the batter is silky and even without streaks or flour pockets

Fill and Bake:

Pour your batter into the lined pan smoothing the top and making sure the parchment stays high to catch any batter that rises Bake on the middle rack for sixty to sixty five minutes until the top is deep gold and the center jiggles slightly like gelatin

Cool and Chill:

Let the cheesecake cool in the pan at room temperature for one hour which helps prevent cracks then carefully chill in the refrigerator for at least three hours overnight is even better for the most luscious texture

I love how the condensed milk sets this cheesecake apart giving it a Vietnamese flair you cannot get from other cakes Every birthday in my family ends with this treat and those caramelized top slices never last long on the dessert table

Storage Tips

Once fully cooled wrap the cheesecake tightly in plastic wrap or store in an airtight container in the refrigerator It stays smooth and flavorful for up to five days For longer storage you can freeze individual slices in a freezer safe container layering parchment between slices to prevent sticking Thaw overnight in the fridge before serving for the best texture

Ingredient Substitutions

You can swap espresso powder for a strong shot of Vietnamese drip coffee for a more authentic flavor If you need to go dairy free try using a plant based cream cheese and coconut cream but expect a slight change in texture and taste For even sweeter notes use sweetened condensed coconut milk instead

Serving Suggestions

This cheesecake shines best on its own but you can add a dollop of whipped cream or a sprinkle of cocoa powder for extra flair For a festive touch top each slice with edible flowers or serve with a shot of hot Vietnamese coffee Pouring a little condensed milk over each piece makes every bite even richer

Cultural Context

The Basque cheesecake has roots in Spain but infusing it with Vietnamese coffee and condensed milk celebrates the love for strong coffee in Vietnamese culture This fusion creates a dessert that bridges two culinary worlds Fiercely caramelized tops are adored in both traditions making this recipe both familiar and refreshingly unique

Once you master this cheesecake you will find yourself inventing all sorts of coffee and cream pairings It is a beautiful centerpiece for gathering friends or family and every time I serve it someone asks for the recipe You may never go back to classic cheesecake again

Recipe Q&A

→ What creates the caramelized top?

The high baking temperature causes the cheesecake surface to brown, resulting in a rich caramelized layer unique to Basque style.

→ How is Vietnamese coffee flavor incorporated?

Espresso powder and condensed milk are blended into the batter, infusing the cake with intense coffee aroma and sweetness.

→ Does the cheesecake need chilling after baking?

Yes, cooling at room temperature followed by several hours in the fridge ensures the texture becomes creamy and sliceable.

→ Can instant coffee replace espresso powder?

Instant coffee can be substituted, but espresso powder gives a richer and more robust coffee flavor in the final cake.

→ What makes the texture unique?

The combination of cream cheese, eggs, and heavy cream creates a dense yet velvety center, contrasting the caramelized top.

→ Why use parchment paper with overhang?

This technique helps lift the cheesecake out of the pan smoothly without sticking or breaking the delicate edge.