Description
A delightful fusion of rich Basque cheesecake and bold Vietnamese coffee flavors, creating a unique and decadent dessert.
Ingredients
Scale
- 200g cream cheese
- 100g sugar
- 3 large eggs
- 200ml heavy cream
- 1 cup brewed Vietnamese coffee
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- Cocoa powder for dusting
Instructions
- Preheat the oven to 220°C (428°F) and prepare a 9-inch round springform pan by lining it with parchment paper.
- Beat the cream cheese and sugar together until smooth for about 2–3 minutes.
- Add eggs one at a time, mixing well after each addition.
- Stir in the heavy cream, brewed Vietnamese coffee, and vanilla extract until combined.
- Gently fold in the flour until just incorporated.
- Pour the batter into the prepared pan and bake for 25-30 minutes until the top is dark and burnt.
- Let the cheesecake cool to room temperature and then refrigerate for at least 4 hours.
- Dust with cocoa powder before serving.
Notes
For best flavor, use high-quality Vietnamese coffee. Ensure all ingredients are at room temperature before starting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg