Description
A rich and creamy Vietnamese coffee Basque cheesecake with bold espresso flavor, sweetened condensed milk, and a dramatic caramelized top.
Ingredients
32 oz cream cheese (room temp)
1 ½ cups granulated sugar
6 large eggs
1 tsp vanilla bean
¼ cup espresso powder
¼ cup sweetened condensed milk
¼ tsp salt
½ cup heavy cream
1 tbsp all-purpose flour
Instructions
1. Preheat oven to 400°F and line a 9-inch springform pan with parchment.
2. Beat cream cheese and sugar until smooth.
3. Add eggs one at a time, mixing well after each.
4. Add vanilla, espresso powder, condensed milk, and salt. Mix to combine.
5. Add heavy cream and flour, blend until smooth.
6. Pour into pan and bake 60–65 minutes until top is browned and center jiggles.
7. Cool for 1 hour, then chill at least 3 hours or overnight.
8. Slice and serve chilled or slightly warmed.
Notes
Use high-quality espresso powder for the best flavor.
Let ingredients come to room temperature before mixing.
Overnight chilling brings out the richest taste.
- Prep Time: 30 mins
- Cook Time: 65 mins
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 561
- Sugar: 38g
- Sodium: 396mg
- Fat: 39g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0.01g
- Carbohydrates: 45g
- Fiber: 0.02g
- Protein: 11g
- Cholesterol: 206mg
Keywords: Vietnamese coffee cheesecake, Basque cheesecake, condensed milk dessert