Vietnamese Coffee Basque Cheesecake
A not-too-sweet Vietnamese coffee basque cheesecake filled with flavors of espresso and condensed milk.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 32 oz cream cheese (room temperature)
- 1 ½ cup granulated sugar
- 6 eggs (room temperature)
- 1 tsp vanilla extract
- ¼ cup espresso powder
- ¼ cup condensed milk
- ¼ tsp salt
- ½ cup heavy cream
- 1 tbsp all purpose flour
Instructions
- 1
Preheat oven to 400 degrees F (204 degrees C).
- 2
Line a 9 inch springform pan by covering it with 2 pieces of parchment paper. Make sure the parchment paper extends 1-2 inches out of the pan. This will help you remove the cheesecake.
- 3
Using a stand mixer or hand mixer, whisk 32 oz of cream cheese and 1 ½ cup of granulated sugar together until well combined.
- 4
Add 6 eggs and mix until smooth.
- 5
Add 1 tsp of vanilla extract, ¼ cup of espresso powder, ¼ cup condensed milk, and ¼ tsp of salt. Mix until combined.
- 6
Finally, add ½ cup of heavy cream and 1 tbsp of all purpose flour. Mix until combined.
- 7
Pour the batter into the prepared springform pan.
- 8
Bake for 60-65 minutes until the cake is cooked through. To check if it's done, shake the cheesecake and if it jiggles like jello, it is done.
- 9
Let the cheesecake cool down at room temperature for 1 hour and then place in the fridge to set for at least 3 more hours. This cheesecake tastes best if it sets in the fridge overnight.