Hey there, cheesecake lovers! If you’re looking for a dessert that’s not only delicious but also looks fancy, you’ve landed in the right spot. Today, we’re diving into the world of the Basque Cheesecake with Coffee. This creamy, dreamy dessert has a subtle coffee flavor that pairs perfectly with its rich creaminess. Plus, that caramelized top? Total showstopper!
Jump to RecipeIngredients You’ll Need:
Here’s what you’ll need to whip up this Basque Cheesecake with Coffee:
- cream cheese (like Philadelphia)
- large eggs
- heavy cream (40% fat)
- granulated sugar
- cornstarch
- vanilla bean (or vanilla extract)
- A pinch of salt
- whole coffee beans (for that perfect coffee kick)
Equipment You’ll Need:
Before we start baking, let’s make sure you have everything you need for your Basque Cheesecake with Coffee:
- 23 cm (9 inch) springform pan (for easy removal)
- Mixing bowls
- Whisk or electric mixer
- Saucepan
- Fine mesh strainer or sieve
- Spatula
- Baking paper
- Measuring cups and spoons
- Cooling rack
- Kitchen scale
Coffee Infusion with Vanilla Bean
In this recipe, I use a delightful coffee infusion with vanilla bean to enhance the flavor of the Basque Cheesecake. I steeped 60 grams of whole Starbucks Pike Place Roast, a medium roast that I had on hand, in 360 ml of heavy cream. However, feel free to experiment with any coffee beans you have at home! Whether you prefer a bold dark roast for a stronger flavor or a lighter blend for a milder taste, this infusion method will beautifully draw out the aromatic qualities of your chosen coffee. If you’re looking for coffee beans, you can check out some options on Amazon.
Adding a split vanilla bean to the infusion not only enhances the coffee’s depth but also contributes warmth and complexity to the dessert. For a truly rich flavor, consider using high-quality vanilla beans, which you can also find on Amazon. This simple technique ensures a creamy, indulgent cheesecake that’s sure to impress!
Instructions:
Alright, let’s get this party started! Here’s how to make your Basque Cheesecake with Coffee:
- Prepare the coffee and vanilla cream:
Pour the heavy cream into a saucepan and toss in the whole coffee beans (100-200 g). Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the cream. Heat it over medium heat until it’s just about to boil (don’t let it boil!). Then, remove it from heat and let it steep for 15-30 minutes. Strain out those coffee beans and the vanilla pod, then let the cream cool to room temperature. - Preheat the oven:
Preheat your oven to 220°C (428°F). Line the bottom and sides of your 23 cm springform pan with baking paper, letting it extend above the edges for easy removal. - Whip the cream cheese:
In a large mixing bowl, add the cream cheese and beat it until smooth and free of lumps. - Add sugar and eggs:
Pour in the sugar and mix until well combined. Add the eggs one at a time, mixing well after each addition. - Add the cream and cornstarch:
Pour in that cooled vanilla and coffee cream. Sift in the cornstarch and add a pinch of salt. Mix until the batter is smooth and homogenous. - Pour into the pan and bake:
Pour that glorious batter into your prepared springform pan and bake in the middle of the oven for 45-55 minutes. You want it to have a dark golden-brown top and still be a little wobbly in the center. - Cool:
Let the cheesecake cool at room temperature before popping it in the fridge. Chill it for at least 4 hours, but overnight is even better!
Making It Lactose-Free:
If you’re looking to make this Basque Cheesecake with Coffee lactose-free, no worries! Just swap the cream cheese and heavy cream for lactose-free versions you can find at the store. The cornstarch, sugar, and eggs are naturally lactose-free, so you can indulge without any dairy worries!
Naturally Gluten-Free:
Good news! This cheesecake is naturally gluten-free since it doesn’t contain any wheat flour. Just make sure your cornstarch is certified gluten-free if that’s a concern.
How to Serve:
When it’s time to dig in, serve that cheesecake chilled, straight from the fridge. Want to make it even more special? Top it with some whipped cream, chocolate shavings, or a sprinkle of cocoa powder. Pair it with a nice cup of coffee or tea for the ultimate treat!
How to Store:
Got leftovers? No problem! Store any extra cheesecake in an airtight container in the fridge for up to 5 days. If you want to save it for longer, you can freeze slices wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months. Just thaw it in the fridge overnight before serving.
Have You Tried It?
Have you made this cheesecake? Let me know in the comments below! I’d love to hear how it turned out for you, or if you made any fun variations! If you share a photo on social media, don’t forget to tag me so I can see your creations. Happy baking!
Got Questions?
- Can I make this cheesecake without coffee?
Absolutely! If you prefer, you can skip the coffee infusion altogether and stick with the classic vanilla flavor. - Can I use decaf coffee beans for the infusion?
Yes, decaf coffee works just as well, so you can enjoy all the flavor without the caffeine. - How long does Basque cheesecake last?
It will keep well in the fridge for up to 4 days. Just be sure to store it in an airtight container. - Can I freeze Basque cheesecake?
Yes, Basque cheesecake freezes well. Simply wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
If you liked this recipe, you might also enjoy:
- Milk Chocolate Cinnamon Cheesecake Recipe – A Deliciously Indulgent Treat
If you’re a fan of creamy textures with a hint of spice, this milk chocolate cinnamon cheesecake is the perfect next dessert to try. The warmth of cinnamon combined with the rich milk chocolate will take your taste buds on a sweet adventure. - How to Make Basque Chocolate Cheesecake at Home | Creamy Delight
Love the Basque style but craving something a bit more chocolatey? This recipe for Basque chocolate cheesecake is just as creamy and indulgent, with a deep chocolate flavor that’s impossible to resist. Give it a try and take your cheesecake game to the next level!
Basque Cheesecake with Coffee
Equipment
- 23 cm (9 inch) Springform Pan
- Mixing Bowls
- Whisk or Electric Mixer
- Saucepan
- Fine Mesh Strainer or Sieve
- Spatula
- Baking Paper
- Measuring Cups and Spoons
- Cooling Rack
- Kitchen Scale
Ingredients
- 900 g cream cheese (e.g., Philadelphia)
- 4 large eggs
- 360 ml heavy cream (40% fat)
- 225 g granulated sugar
- 1.5 tbsp cornstarch (or all-purpose flour)
- 1 vanilla bean (or 1.5 teaspoons vanilla extract)
- A pinch of salt
- 60 g whole coffee beans (for a subtle yet pronounced coffee flavor)
Instructions
- Prepare the coffee and vanilla cream:Pour the heavy cream into a saucepan and add the whole coffee beans. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the emptied vanilla pod to the cream.Heat the cream over medium heat until it’s just about to boil (do not let it boil).Remove the saucepan from heat and let the coffee beans and vanilla pod steep in the cream for 15-30 minutes.Strain out the coffee beans and remove the vanilla pod. Let the cream cool to room temperature.
- Preheat the oven:Preheat your oven to 220°C (428°F) (conventional setting, not fan-assisted). Line the bottom and sides of a 24 cm springform pan with baking paper, allowing the paper to extend above the edges.
- Whip the cream cheese:In a large mixing bowl, add the cream cheese and beat until smooth and free of lumps.
- Add sugar and eggs:Pour in the sugar and mix until well combined. Add the eggs one at a time, mixing well after each addition.
- Add the cream and cornstarch:Pour in the cooled vanilla and coffee cream. Sift in the cornstarch and add a pinch of salt. Mix until the batter is smooth and homogenous.
- Pour into the pan and bake:Pour the batter into the prepared springform pan and bake in the middle of the oven for 45-55 minutes. The cheesecake should have a dark golden-brown top and still be slightly wobbly in the center.
- Cool:Allow the cheesecake to cool at room temperature before transferring it to the refrigerator. Chill for at least 4 hours, preferably overnight.
Notes
Tips:
- For a classic version: Omit the coffee beans and use only the vanilla bean.
- The cheesecake is done when the surface is golden brown and the center is slightly soft—it will set as it cools.