Vietnamese Coffee Basque Cheesecake

4.75 from 4 ratings

A not-too-sweet Vietnamese coffee basque cheesecake filled with flavors of espresso and condensed milk.

Prep Time30

Cook Time1

Resting Time4

Total Time5 30

Course: Dessert

Cuisine: Spanish, Vietnamese

Diet: Vegetarian

Keyword: Vietnamese coffee basque cheesecake

Servings: people

Calories: 561kcal

Preheat oven to 400 degrees F (204 degrees C).
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.
Using a stand mixer or hand mixer, whisk 32 oz of cream cheese and 1 ½ cup of granulated sugar together until well combined.
Add 6 eggs and mix until smooth.
Add 1 tsp of vanilla extract, ¼ cup of espresso powder, ¼ cup condensed milk, and ¼ tsp of salt. Mix until combined.
Finally, add ½ cup of heavy cream and 1 tbsp of all purpose flour. Mix until combined.
Pour the batter into the prepared springform pan.
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.
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.

Can you reduce the sugar? Yes you can but it will reduce the "burnt" color and texture of the cheesecake.
Can I make the coffee flavor stronger? Yes, I tested this recipe with 1/3 cup of espresso powder, and it tasted good but the coffee flavor tasted a bit overpowering. If you like a strong coffee flavor, use 1/3 cup of espresso powder.