Description
Mini Basque cheesecakes deliver all the rich, caramelized flavor of the traditional Basque cheesecake in a convenient, individual size. With a golden burnt top and a creamy, almost soufflé-like center, they’re indulgent yet simple to make — no water bath or springform pan required.
Ingredients
- 250 g cream cheese (Philadelphia or Neufchâtel)
- 125 ml cream
- 50 g caster sugar
- 0.25 tsp vanilla bean paste
- 0.13 tsp salt flakes
- 0.5 tbsp plain flour (gluten-free works too)
- 1 egg
Instructions
- Preheat oven to 220℃ (200℃ fan-forced). Line a 12-hole muffin tray with tall squares of baking paper.
- Place cream cheese in a stand mixer and mix on medium until smooth.
- Add cream and continue mixing until incorporated.
- Add sugar, vanilla, and salt; mix until the sugar dissolves and the mixture is silky.
- Add flour and then the egg, mixing until smooth and fully combined.
- Scrape down the bowl, pour the batter into a jug, and fill the lined muffin tray.
- Bake on the center rack for 18–20 minutes until the tops are browned and centers remain soft.
- Cool in the tray for 10 minutes before transferring to a rack to set completely.
Notes
- Substitute vanilla with lemon or orange zest for a fresh twist.
- Add a touch of espresso or swap sugar for brown sugar to deepen the flavor.
- Can be made gluten-free using GF flour without compromising texture.
- Best served at room temperature for ideal creaminess.
- Freeze well; thaw overnight in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 10g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
