Vietnamese Coffee Basque Cheesecake (Print View)
Delicate cream cheese cake layered with Vietnamese coffee essence and caramelized top for a bold finish.
# What You'll Need:
→ Cheesecake Base
01 -
900 grams cream cheese, at room temperature
02 -
300 grams granulated sugar
03 -
6 large eggs, at room temperature
04 -
1 teaspoon vanilla extract
05 -
30 grams espresso powder
06 -
60 millilitres sweetened condensed milk
07 -
0.25 teaspoon salt
08 -
120 millilitres heavy cream
09 -
8 grams all-purpose flour
# Directions:
01 -
Set the oven to 204°C and allow it to fully preheat.
02 -
Line a 23-centimetre springform pan with two overlapping sheets of parchment paper, ensuring that the paper hangs at least 2-5 centimetres above the rim for easy removal.
03 -
In a stand mixer or using a hand mixer, beat the cream cheese and granulated sugar together until the mixture is completely smooth and creamy.
04 -
Add the eggs one at a time, mixing on low speed after each addition until fully integrated and the batter is smooth.
05 -
Add vanilla extract, espresso powder, sweetened condensed milk, and salt to the batter. Mix until the ingredients are evenly combined.
06 -
Pour in the heavy cream and sift in the flour. Continue to mix until the batter is homogeneous and free of lumps.
07 -
Transfer the cheesecake batter into the prepared pan, smoothing the surface with a spatula if needed.
08 -
Place the pan in the centre of the oven and bake for 60 to 65 minutes, or until the surface is deeply caramelised and the centre jiggles slightly when gently shaken.
09 -
Allow the cheesecake to cool at room temperature for 1 hour, then transfer to the refrigerator and chill for at least 3 hours or preferably overnight for best texture.
# Notes:
01 -
For a silkier texture, scrape down the bowl between stages to ensure even mixing.
02 -
Letting the cheesecake set overnight enhances the coffee flavours and ensures optimal creaminess.