Cooking up this fusion dessert turns a classic Basque burnt cheesecake into a bold Vietnamese coffee delight using condensed milk. Over the next 1,500 words, we’ll explore the delicious backstory of this mash‑up, break down why condensed milk elevates flavor, walk through a step‑by‑step bake, and answer common questions. You’ll get internal links to related content, clear instructions, and tips for perfect results. Let’s dive into how this creamy, caramel‑topped creation comes together — and why you’ll want a slice ASAP.
Vietnamese Coffee Basque Cheesecake with Condensed Milk
Ingredients
Method
- Preheat oven to 400°F (204°C). Line an 8-inch springform pan with parchment.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well.
- Stir in condensed milk, espresso powder, vanilla, salt, and flour.
- Slowly blend in heavy cream.
- Pour batter into pan; tap gently to remove air bubbles.
- Bake 45–50 minutes until top is deeply browned but center jiggles.
- Cool fully, then chill at least 4 hours before serving.
Notes
The Story Behind the Fusion
A Coffee‑Lover’s Memory with Vietnamese Coffee Basque Cheesecake Recipe with Condensed Milk
I still remember the moment I tasted my first Vietnamese coffee basque cheesecake recipe with condensed milk twist. I was sipping cà phê sữa đá while flipping through a baking magazine, and it hit me — why not infuse that intense drip coffee bitterness and sweet condensed milk into a Basque burnt cheesecake? I pictured a custardy center with that signature burnt top and decided to give it a shot. The aroma of espresso powder, the gentle sweetness of condensed milk, and the daring burnt edges all came together to create a dessert that feels nostalgic and adventurous at once. Using condensed milk in this cheesecake brings that smooth richness I fell in love with — just like when I first stirred it into coffee.
Why Condensed Milk is Key
Condensed milk doesn’t just sweeten—it transforms. In traditional Vietnamese coffee, sweetened condensed milk creates that signature balance of bold flavor and creamy texture. It adds depth and caramel notes while harmonizing with espresso powder. When stirred into a Basque base, condensed milk not only enhances moisture but also helps maintain a luscious center beneath the burnt caramelized crust. It’s essential to recreating that full-bodied coffee flavor in a dessert. After all, condensed milk is the soul of cà phê sữa đá, and it’s exactly what makes this cheesecake variation taste both familiar and novel.
What Makes It Basque & Unique
Basque Burnt Cheesecake Origins & Style
Basque burnt cheesecake—also called San Sebastián cheesecake—originated in the late 1980s at La Viña, a cozy pintxo bar in Spain’s Basque Country. Created by Santi Rivera, it’s baked at high heat to achieve a caramelized, nearly charred exterior, while the center stays irresistibly creamy and custardy. Unlike traditional cheesecakes, it skips the crust and embraces a rustic, “imperfect” browned top—that burnt layer is part of its charm .
This dessert became a global sensation thanks to social media and food writers like Nigella Lawson, who spotlighted its unique texture and flavor contrasts—bitter caramel exterior meets sweet, silky interior.
How Espresso & Condensed Milk Elevate the Flavor
Our Vietnamese coffee basque cheesecake recipe with condensed milk takes that iconic style and infuses it with bold Vietnamese coffee notes. A dash of espresso powder introduces a rich, roasted depth that counterbalances the sweetness of the condensed milk and sugar. That condensed milk brings creamy sweetness reminiscent of cà phê sữa đá, anchoring the dessert in authentic Vietnamese flavors.
This clever twist keeps the cheesecake “not-too-sweet,” just like the Vietnamese coffee it honors—bold, balanced, and slightly nuanced. The burnt top’s bitterness and the molten center’s sweet, velvety texture create a remarkable harmony that sets this fusion apart from both classic Basque and standard coffee-flavored cheesecakes.
Step-by-Step Recipe Guide
Ingredients Breakdown
To make this Vietnamese coffee basque cheesecake recipe with condensed milk, you only need simple pantry staples, but each plays an important role in building that rich coffee flavor. You’ll need:
- 2 blocks (16 oz) full-fat cream cheese, softened to room temperature
- ¾ cup granulated sugar
- ¼ cup sweetened condensed milk
- 3 large eggs, room temperature
- 1 ½ cups heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons espresso powder (or instant coffee as a substitute)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
The cream cheese provides that dense base we love in Basque cheesecakes, while sweetened condensed milk replaces part of the sugar and some cream, delivering a smooth richness that blends beautifully with espresso powder. If you prefer a stronger coffee hit, you can increase espresso powder to 3 tablespoons. Instant coffee granules work well too, though espresso powder delivers a deeper roast profile.
You’ll also want to use high-quality heavy cream to help balance the texture, and room-temperature eggs ensure even mixing. For more tips on preparing dairy correctly, check our guide on my facebook page.
Baking Technique for That Signature Burnt Crust
Start by lining an 8-inch springform pan with two overlapping sheets of parchment paper, allowing the edges to rise 2-3 inches above the pan’s rim. This loose lining gives the cheesecake its iconic rustic shape.
Preheat your oven to 400°F (204°C). In a large mixing bowl, beat the softened cream cheese and sugar until smooth and fluffy. Gradually add the eggs one at a time, scraping down the bowl after each addition to keep the mixture silky. Stir in the condensed milk, espresso powder, vanilla, salt, and finally the flour. Blend just until smooth—avoid overmixing to maintain that creamy consistency.
Slowly incorporate the heavy cream, stirring gently until fully combined. Pour the batter into the prepared pan and give it a light tap on the counter to release any air bubbles.
Bake for 45-50 minutes until the top is deeply browned, but the center still jiggles slightly when shaken. The burnt top will develop naturally from the high heat. Let it cool completely at room temperature before chilling for at least 4 hours, ideally overnight.
For more help with oven temperatures and troubleshooting, visit our baking tips for perfect cheesecakes resource.
FAQ’s
Is condensed milk used in Vietnamese coffee?
Yes, condensed milk is a core ingredient in traditional Vietnamese coffee, known as cà phê sữa đá. Its thick, sweet creaminess perfectly balances the boldness of strong brewed Vietnamese coffee.
What’s the difference between Basque and regular cheesecake?
Basque burnt cheesecake is crustless, baked at a higher temperature to create a caramelized top with a creamy, custardy center. Traditional cheesecake, like New York-style, usually has a crust, is denser, and is baked at a lower temperature for an even texture throughout.
Can you make a cheesecake with cream cheese and condensed milk?
Absolutely. Cream cheese provides structure and tang, while condensed milk adds sweetness and a silky texture. In Basque variations like this, condensed milk replaces part of the sugar and cream, resulting in a luscious, smooth center.
What are the ingredients in Basque burnt cheesecake?
Classic Basque burnt cheesecake uses cream cheese, sugar, eggs, heavy cream, and a small amount of flour. This variation adds espresso powder and condensed milk to infuse Vietnamese coffee flavor.
Tips & Storing
To achieve the perfect Vietnamese coffee basque cheesecake recipe with condensed milk, ensure all dairy ingredients are at room temperature before mixing. This helps create a smooth, lump-free batter. Be gentle when folding in the heavy cream to avoid deflating the mixture.
Always line your pan with parchment that extends beyond the edges; this helps contain the rising cheesecake and shapes the rustic burnt look.
After baking, allow the cheesecake to cool fully at room temperature, then refrigerate for at least four hours. For storage, keep it tightly covered in the fridge for up to 3 days. If you need to freeze it, wrap it well in plastic and foil—it will keep for up to 3 months. Thaw overnight in the fridge before serving.
For more cheesecake storage tips, visit our how to store and freeze cheesecakes properly article at Home Cooking Circle.
Conclusion
There’s something magical about combining the bold, bittersweet flavors of Vietnamese coffee with the rich, custardy texture of Basque burnt cheesecake. This Vietnamese coffee basque cheesecake recipe with condensed milk brings out the best of both worlds: a caramelized exterior that gently cracks under your fork, revealing a smooth, coffee-infused center that melts in your mouth. Thanks to the condensed milk, you get just the right amount of sweetness without overwhelming the roasted espresso notes. Whether you’re a cheesecake lover or a Vietnamese coffee enthusiast, this fusion dessert is sure to become a favorite in your kitchen. Don’t hesitate to experiment, share, and enjoy every decadent bite!
