This is a recipe video for a rich, melt-in-your-mouth espresso Basque cheesecake with the aroma of espresso. Mix softened cream cheese with brown sugar, eggs, lemon juice, and cake flour, then add espresso cream made with instant coffee warmed in the microwave and heavy cream to make the batter. Pour the batter into a mold lined with water-moistened and squeezed parchment paper, bake in a high-temperature oven, and then chill thoroughly in the refrigerator for at least 8 hours. The result is a cheesecake with a beautiful cross-section when sliced, a fragrant caramelized surface, and a perfect balance of bittersweet espresso flavors, creating a sophisticated taste for adults.