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Basque Cheesecake with Coffee

Prep Time 25 minutes
Cook Time 50 minutes
Servings 10
Indulge in this Basque Cheesecake with Coffee, a delightful blend of rich cream cheese, subtle coffee flavor, and aromatic vanilla. Baked to perfection, this cheesecake boasts a beautifully caramelized top and a creamy, slightly wobbly center. Perfectly chilled and served as a show-stopping dessert, it’s sure to impress at any gathering!

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.
Author: JENNIE