Welcome to my kitchen! Today, we're going to bake something truly special and incredibly easy: Coffee Basque Cheesecake. If you love the rich taste of coffee and the creamy texture of cheesecake, then get ready to fall head over heels for this burnt Basque cheesecake recipe. Trust me, this dessert is a game-changer, and I can't wait to share my version with you.
Why You Will Love This Recipe
This Coffee Basque Cheesecake is not your average cheesecake. What makes it so special? First off, it's incredibly simple to make. Forget complicated water baths and fussy techniques. This recipe is all about letting the oven do its magic, creating that signature deeply caramelized top and a wonderfully gooey center. The coffee flavor adds a delicious twist, making it richer and more interesting than a classic cheesecake. It’s also wonderfully forgiving – those cracks and imperfections on top are actually part of its rustic charm, so no need to stress about a perfect presentation. Plus, it's gluten-free and uses just a handful of ingredients, making it a fantastic dessert for almost everyone to enjoy. You'll get a deeply flavorful, moist, and unforgettable Coffee Basque Cheesecake every time.
Ingredients
Here’s everything you’ll need to make this delicious Coffee Basque Cheesecake:
- 2 pounds (900g) cream cheese, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 6 large eggs
- 1 cup (240ml) heavy cream
- ¼ cup (60ml) strong brewed coffee, cooled
- 2 tablespoons all-purpose flour (or gluten-free blend)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Get Started: Preheat Your Oven and Prep Your Pan
First things first, let's get our oven ready. Preheat your oven to 400°F (200°C). While the oven is heating up, grab an 8-inch or 9-inch springform pan. Don't grease it! Instead, take two large sheets of parchment paper and crumple them up into balls. Then, smooth them out and use them to line the inside of your pan, letting the parchment paper extend a few inches over the rim. The crumpled parchment is key for that rustic, crinkled look we want for our Coffee Basque Cheesecake.
2. Mix the Cream Cheese and Sugar
In a large bowl, put in your softened cream cheese and granulated sugar. Using a hand mixer or a stand mixer with the paddle attachment, mix them together on medium speed until everything is smooth and creamy. Make sure there are no lumps of cream cheese left. This might take a couple of minutes, so be patient.
3. Add the Eggs
Now, it's time to add the eggs, one at a time. Crack an egg into the bowl and mix it in completely before adding the next one. Mix on low speed so you don't incorporate too much air. We just want everything combined nicely.
4. Stir in the Wet Ingredients
Pour in the heavy cream, cooled strong brewed coffee, and vanilla extract. Mix again on low speed until everything is just combined. Don't overmix at this stage; just make sure the wet ingredients are incorporated into the batter.
5. Add the Flour
Sprinkle the flour (or gluten-free blend) over the batter. Mix on low speed until the flour is just mixed in and the batter is smooth. Again, be careful not to overmix.
6. Pour into the Pan
Carefully pour the cheesecake batter into your prepared springform pan. The batter should come almost to the top of the pan.
7. Bake it Until Burnt (Yes, Really!)
Place the pan in the preheated oven and bake for 50-60 minutes. Keep an eye on it towards the end. You want the top to get deeply browned, almost burnt-looking in spots – that's where all the amazing flavor comes from! The center should still be a little jiggly. Don’t worry if it looks very dark on top, that’s exactly what we’re going for in a Basque cheesecake.
8. Cool Completely
Once baked, take the Coffee Basque Cheesecake out of the oven and let it cool completely at room temperature. This is important! As it cools, it will set up more. It might still seem a bit wobbly when it's hot, but that's normal.
9. Chill in the Fridge
After it’s cooled down at room temperature, cover the pan with plastic wrap and put it in the refrigerator to chill for at least 4 hours, or preferably overnight. Chilling makes it firm and even more delicious.
10. Serve and Enjoy!
When you're ready to serve, gently remove the cheesecake from the springform pan. Carefully peel away the parchment paper. Slice and enjoy your beautiful, rustic Coffee Basque Cheesecake!
Serving Suggestions
This Coffee Basque Cheesecake is fantastic on its own, but here are a few ideas to make it extra special. For food pairings, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream to complement the rich coffee flavor. Fresh berries like raspberries or strawberries also add a lovely contrast and a pop of color.
When it comes to presentation, embrace the rustic look! The crinkled parchment paper edges and the slightly cracked top are part of the charm. You can dust the top lightly with powdered sugar before serving if you like, or add a few coffee beans for a simple garnish.
This dessert is perfect for so many occasions. It's elegant enough for a dinner party but easy enough to make for a casual weekend treat. Coffee Basque Cheesecake is a wonderful choice for birthdays, holidays, or just because you deserve something delicious.
Storage and Reheating
To store any leftover Coffee Basque Cheesecake, keep it in an airtight container in the refrigerator. It will stay fresh for up to 4 days. The cheesecake is best enjoyed cold straight from the fridge, so reheating isn't really necessary or recommended. However, if you prefer it slightly softer, you can let a slice sit at room temperature for about 15-20 minutes before serving. Freezing is not recommended as it can change the texture of the cheesecake.
Key Details
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 5 minutes + chilling time
Servings: 8-10 slices
Equipment You'll Need:
- Large bowl
- Hand mixer or stand mixer
- 8-inch or 9-inch springform pan
- Parchment paper
- Measuring cups and spoons
- Rubber spatula
Coffee Basque Cheesecake
Ingredients
- 2 pounds 900g cream cheese, softened to room temperature
- 1 ½ cups 300g granulated sugar
- 6 large eggs
- 1 cup 240ml heavy cream
- ¼ cup 60ml strong brewed coffee, cooled
- 2 tablespoons all-purpose flour or gluten-free blend
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F (200°C). Line an 8-inch or 9-inch springform pan with crumpled parchment paper.
- Mix softened cream cheese and granulated sugar until smooth and creamy.
- Add eggs one at a time, mixing on low speed until just combined.
- Stir in heavy cream, cooled strong brewed coffee, and vanilla extract until just combined.
- Sprinkle in flour (or gluten-free blend) and mix until smooth, being careful not to overmix.
- Pour batter into the prepared springform pan.
- Bake for 50-60 minutes, until the top is deeply browned and the center is slightly jiggly.
- Cool completely at room temperature.
- Chill in the refrigerator for at least 4 hours, or preferably overnight.
- Remove from pan, peel away parchment paper, slice, and serve.
