Description
Mini Basque Cheesecake is a unique, lighter dessert with a rich flavor and a slightly burnt top. Perfect for any occasion in individual portions.
Ingredients
Scale
- 250 g cream cheese at room temperature
- 75 g granulated sugar
- 150 ml heavy cream
- 1 tablespoon all-purpose flour
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 egg
Instructions
- Prepare parchment casings by cutting 5.5-inch by 6-inch squares, pressing them into muffin tin holes, and trimming excess.
- Preheat the oven to 225°C (437°F).
- Beat cream cheese until smooth. Add sugar and mix. Add egg, salt, vanilla, sifted flour, and mix gently. Add heavy cream and mix until smooth.
- Fill parchment-lined muffin cups 3/4 full with the batter. Bake for 10-12 minutes, watching for the tops to caramelize and the centers to remain wobbly.
- Turn off the oven and leave cheesecakes inside for 30 seconds. Remove from the oven and cool before refrigerating for 3-4 hours.
Notes
- Ensure ingredients are at room temperature to avoid lumps.
- Avoid overbaking. The tops should be caramelized, and the center slightly wobbly.
- Let cool before refrigerating to allow flavors to set.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Mini Basque Cheesecake, Basque cheesecake, mini cheesecake, cheesecake recipe, individual cheesecake, Basque dessert