Vietnamese Coffee Crème Brûlée Cheesecake

Name: Vietnamese Coffee Crème Brûlée Cheesecake
Prep time: 45 min
Cook time: 70 min
Yield: 12

cheesecake vietnamese-coffee creme-brulee dessert coffee fusion elegant

Baking

This show-stopping dessert combines the rich flavors of Vietnamese coffee with creamy cheesecake and a crispy brûléed sugar top, featuring layers of coffee-infused filling and a sweetened condensed milk swirl.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 45 Cook: 70

Ingredients

200g2 cups graham cracker crumbs
50g1/4 cup brown sugar
115g1/2 cup unsalted butter, melted
45ml3 tbsp Vietnamese instant coffee (or strong instant coffee)
60ml1/4 cup hot water
900g32 oz cream cheese, room temperature
200g1 cup granulated sugar
4 large4 large eggs, room temperature
22 egg yolks, room temperature
180ml3/4 cup sweetened condensed milk
240ml1 cup heavy cream
10ml2 tsp vanilla extract
30ml2 tbsp coffee liqueur (optional)
2.5ml1/2 tsp salt
100g1/2 cup granulated sugar (for brûlée topping)
for servingfor serving whipped cream
for garnishfor garnish chocolate-covered coffee beans

Instructions

Preheat oven to 180°C (350°F). Wrap outside of 23cm (9-inch) springform pan with double layer of foil.
Mix 200g2 cups graham cracker crumbs, 50g1/4 cup brown sugar, and 115g1/2 cup unsalted butter. Press into bottom of pan. Bake 10 minutes. Cool completely.
Reduce oven to 160°C (325°F). Dissolve 45ml3 tbsp Vietnamese instant coffee (or strong instant coffee) in 60ml1/4 cup hot water. Let cool.
Beat 900g32 oz cream cheese until fluffy, about 3 minutes. Add 200g1 cup granulated sugar and beat until smooth.
Add 4 large4 large eggs and 22 egg yolks one at a time, beating just until incorporated after each.
Mix in 120ml (1/2 cup) 180ml3/4 cup sweetened condensed milk, 240ml1 cup heavy cream, coffee mixture, 10ml2 tsp vanilla extract, 30ml2 tbsp coffee liqueur (optional) if using, and 2.5ml1/2 tsp salt.
Pour half the batter over crust. Drizzle half remaining condensed milk in swirls. Add remaining batter and swirl with remaining condensed milk using knife.
Place pan in large roasting pan. Add hot water to come halfway up sides of springform pan.
Bake 60-70 minutes until edges are set but center jiggles slightly when shaken.
Turn off oven, crack door, and let cool in oven 1 hour. Remove and cool completely.
Refrigerate at least 4 hours or overnight.
Before serving, sprinkle 100g1/2 cup granulated sugar (for brûlée topping) evenly over top. Use kitchen torch to caramelize sugar until golden and crispy.
Let sugar harden 2-3 minutes. Serve with for servingfor serving whipped cream and for garnishfor garnish chocolate-covered coffee beans.

Ingredients

id: graham_crackers metric: 200g imperial: 2 cups name: graham cracker crumbs
id: brown_sugar_crust metric: 50g imperial: 1/4 cup name: brown sugar
id: butter_melted metric: 115g imperial: 1/2 cup name: unsalted butter, melted
id: instant_coffee metric: 45ml imperial: 3 tbsp name: Vietnamese instant coffee (or strong instant coffee)
id: hot_water metric: 60ml imperial: 1/4 cup name: hot water
id: cream_cheese metric: 900g imperial: 32 oz name: cream cheese, room temperature
id: granulated_sugar metric: 200g imperial: 1 cup name: granulated sugar
id: eggs metric: 4 large imperial: 4 large name: eggs, room temperature
id: egg_yolks metric: 2 imperial: 2 name: egg yolks, room temperature
id: sweetened_condensed_milk metric: 180ml imperial: 3/4 cup name: sweetened condensed milk
id: heavy_cream metric: 240ml imperial: 1 cup name: heavy cream
id: vanilla_extract metric: 10ml imperial: 2 tsp name: vanilla extract
id: coffee_liqueur metric: 30ml imperial: 2 tbsp name: coffee liqueur (optional)
id: salt metric: 2.5ml imperial: 1/2 tsp name: salt
id: sugar_brulee metric: 100g imperial: 1/2 cup name: granulated sugar (for brûlée topping)
id: whipped_cream_serving metric: for serving imperial: for serving name: whipped cream
id: coffee_beans metric: for garnish imperial: for garnish name: chocolate-covered coffee beans

Instructions

Preheat oven to 180°C (350°F). Wrap outside of 23cm (9-inch) springform pan with double layer of foil.
Mix {graham_crackers}, {brown_sugar_crust}, and {butter_melted}. Press into bottom of pan. Bake 10 minutes. Cool completely.
Reduce oven to 160°C (325°F). Dissolve {instant_coffee} in {hot_water}. Let cool.
Beat {cream_cheese} until fluffy, about 3 minutes. Add {granulated_sugar} and beat until smooth.
Add {eggs} and {egg_yolks} one at a time, beating just until incorporated after each.
Mix in 120ml (1/2 cup) {sweetened_condensed_milk}, {heavy_cream}, coffee mixture, {vanilla_extract}, {coffee_liqueur} if using, and {salt}.
Pour half the batter over crust. Drizzle half remaining condensed milk in swirls. Add remaining batter and swirl with remaining condensed milk using knife.
Place pan in large roasting pan. Add hot water to come halfway up sides of springform pan.
Bake 60-70 minutes until edges are set but center jiggles slightly when shaken.
Turn off oven, crack door, and let cool in oven 1 hour. Remove and cool completely.
Refrigerate at least 4 hours or overnight.
Before serving, sprinkle {sugar_brulee} evenly over top. Use kitchen torch to caramelize sugar until golden and crispy.
Let sugar harden 2-3 minutes. Serve with {whipped_cream_serving} and {coffee_beans}.

Tips

Coffee Selection: Vietnamese coffee has unique flavor, but any strong instant coffee works. Use 2x strength for best results.

Room Temperature: Critical for smooth cheesecake. Set ingredients out 2 hours before starting.

Water Bath: Prevents cracks and ensures even cooking. Make sure foil seal is tight to prevent leaks.

Condensed Milk Swirl: Don't overmix - gentle swirls create beautiful marbling and pockets of sweetness.

No Torch Option: Use broiler on high, watching constantly, for 1-2 minutes. Rotate for even browning.

Make-Ahead: Cheesecake can be made 3 days ahead without brûlée. Add sugar topping just before serving.

Serving Tip: Dip knife in hot water between cuts for clean slices through caramelized sugar.

Storage: Cover loosely (to protect sugar topping) and refrigerate up to 3 days. Sugar may soften over time.