Coffee Basque Cheesecake
This Coffee Basque Cheesecake is incredibly simple to make, with a deeply caramelized top and a wonderfully gooey center, infused with rich coffee flavor. It’s gluten-free and uses just a handful of ingredients, making it a fantastic dessert for almost everyone to enjoy.
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.