These mini Basque burnt cheesecakes are delightfully creamy with a caramelized top. They offer a perfect balance of rich flavor and light texture, making them an elegant dessert for any occasion.
Ingredients:
- Cream Cheese (500g / 18oz): Softened at room temperature
- Granulated Sugar (150g / 3/4 cup)
- Eggs (3 large)
- Heavy Cream (250ml / 1 cup)
- All-Purpose Flour (1 tablespoon)
- Vanilla Extract (1 teaspoon)
Preparation Steps:
Preheat the Oven:
- Preheat your oven to 220°C (430°F). Line a muffin tin or individual ramekins with parchment paper, allowing excess paper to overhang for easy removal.
Make the Batter:
- In a mixing bowl, beat the cream cheese until smooth and creamy.
- Gradually add the sugar and continue to beat until fully incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the heavy cream and vanilla extract, then sift in the flour. Mix until just combined and smooth.
Fill the Molds:
- Pour the batter into the prepared muffin cups or ramekins, filling each to about 3/4 full.
Bake:
- Place the cheesecakes in the preheated oven and bake for 20-25 minutes or until the tops are deeply golden brown and slightly jiggly in the center. The caramelized top gives the Basque cheesecake its signature flavor.
Cool and Serve:
- Let the mini cheesecakes cool to room temperature, then refrigerate for at least 1 hour to set fully.
- Carefully lift them out using the overhanging parchment paper and serve.
Enjoyment Tips:
Serve these mini cheesecakes chilled or at room temperature. They are perfect on their own or can be topped with fresh fruit, a dollop of whipped cream, or a drizzle of caramel sauce. Enjoy this creamy, caramelized delight!