Basque Burnt Cheesecake in Saigon: Our Honest District 3 Recipe

The short answer: If you want a crustless Basque burnt cheesecake in Saigon with a deeply caramelised top and a custardy center, we bake them fresh daily in District 3. We refuse to use gelatin or artificial thickeners. Our texture comes entirely from real cream cheese and oven control. You can grab a slice from our shop in Bàn Cờ Ward, or order delivery across Ho Chi Minh City via GrabFood.

The Honest Confession

We are not going to lie to you: our Basque cheesecake is not the authentic San Sebastián original.

The traditional Spanish version leans heavily on European hard cheeses and is baked so fast that the center is essentially liquid when you cut into it. When we tried serving that in Saigon, it didn’t travel well. The heat of the city destroyed the structure, and people thought it was undercooked.

So, we changed the rules.

We stripped out the hard cheeses. We adjusted the bake time so the center sets firmly enough to slice clean, but remains incredibly soft and custardy on the tongue. We also folded in heavy cream for lift. The result is a cheesecake that eats light, fluffy, and is dangerously easy to finish.

The War Against Gelatin

Most bakeries in Vietnam cheat when they make cheesecake. Because of the intense heat, they pump the batter full of gelatin to force it to set and hold its shape in the display case. It gives the cake a weird, bouncy, rubbery texture.

We refuse to use gelatin. Ever.

Our texture is earned through the bake. We bake it in a ripping-hot deck oven, so the dark, caramelised top comes from real oven heat, not a blowtorch finish. When you bite into our Basque cheesecake, that deep, bitter “burnt” top gives way to pure, unadulterated cream cheese. It is rich, it is tangy, and there is no rubbery bounce.

The Local Twist: Kem Chuối

Because we aren’t bound by tradition, we get to play.

Kem chuối, frozen banana and coconut, is one of the most nostalgic childhood desserts in Vietnam. We took that exact flavor profile and built it into a cheesecake. We fold fresh banana through the creamy baked cheese filling, capturing the nostalgic flavor of Saigon summers but finishing it with our signature Basque technique.

We don’t care about an authenticity badge; we care about a controlled bake and a clean slice. If you like this style, read about our turtle cheesecake or see the current cake range on the cakes page.

What people say

The honesty only works because the cheesecake backs it up, and notice what people single out:

“CHEESE Cake Ngon đỉnh. K quá ngọt.” (The cheesecake is top-tier. Not too sweet.) Cuny D. · Google ★★★★★

“Cheesecakes here are perfect, creamy and rich in flavour, love it!” Étienne · Google ★★★★★

“Bánh Basque Burnt Cheese Cake siêu ngon, béo ngậy. Không gian ấm cúng ko ồn ào.” (The Basque Burnt Cheesecake is super delicious and rich. Cozy, quiet space.) Khoa N. · Google ★★★★★

Those reviews describe the customers’ own experience. Our product description stays focused on the caramelised top, baked filling, and custardy centre.

Thu, Co-founder

About the baker: Thu (Nguyễn Bùi Minh Thư) is Dulce de Saigon’s co-founder, who leads the company and develops our recipes. Self-taught (she learned from Cupcake Jemma on YouTube), she’s the one who re-engineered the San Sebastián original into a version that survives Saigon heat without a gram of gelatin. More at our story.

📍 How to get yours

We bake our Basque and New York cheesecakes fresh daily at our bakery in District 3 (382/15 Nguyễn Thị Minh Khai, Bàn Cờ Ward). We’re open 8 AM–9 PM.

If you want a slice delivered, or need a full cheesecake for a birthday in HCMC:

• Direct Delivery: order.ipos.vn
• Apps: GrabFood | ShopeeFood
• Whole Cakes: Message us on Zalo (0903 305 993) at least 48 hours ahead for a custom cake (from 450.000 ₫) to confirm the current size and pickup or delivery options.

Frequently Asked Questions

What is a Basque burnt cheesecake?

A crustless cheesecake baked hot so the top caramelises (‘burns’) while the centre stays soft the whole way through. It originated in San Sebastián, Spain.

Is your Basque cheesecake authentic or traditional?

No, and we don’t claim it is. Our version is baked to hold a clean slice while keeping a custardy centre.

Basque or New York, which is lighter?

The Basque. New York cheesecake is taller, denser and richer, on a buttery graham base.

Do you use gelatin in your cheesecake?

No. Our cheesecakes are baked and made with real cream cheese, no gelatin.

Where can I buy cheesecake in Ho Chi Minh City?

At Dulce de Saigon, 382/15 Nguyễn Thị Minh Khai, Bàn Cờ Ward, daily 8 AM–9 PM, or order by the slice on GrabFood and ShopeeFood. Whole cakes start at 450.000 ₫.