Mini Burnt Basque Cheesecake Recipe
Introduction
The Mini Burnt Basque Cheesecake is a delightful twist on the classic dessert, featuring a rich and creamy center with a signature caramelized top. Its rustic appearance and intense flavor make it a favorite for any occasion.
Ingredients
- 200g cream cheese
- 150g sugar
- 2 eggs
- 150ml cream
Instructions
- Step 1: Preheat your oven to 200°C (390°F). Prepare a mini cheesecake tin by lining it with parchment paper.
- Step 2: In a blender or mixing bowl, combine the cream cheese, sugar, eggs, and cream. Blend or whisk until the mixture is completely smooth.
- Step 3: Pour the mixture into the prepared tin and bake for about 25 minutes, or until the top is deeply browned and the edges are set but the center still has a slight wobble.
- Step 4: Remove from the oven and allow the cheesecake to cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.
Tips & Variations
- Use full-fat cream cheese and cream for the creamiest texture.
- Line the tin with high sides of parchment paper to help achieve the characteristic burnt edge.
- Try adding a splash of vanilla extract or lemon zest to the batter for added flavor.
- Mini cheesecakes can be made in muffin tins with parchment cups for easy serving.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. It is best enjoyed chilled but can be brought to room temperature before serving. Reheat slightly in a warm oven if you prefer it softer.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Why is the cheesecake burnt on top?
The burnt top is intentional and characteristic of the Basque cheesecake, created by baking at a high temperature to develop a deeply caramelized, cracked surface while keeping the inside creamy.
Can I make this cheesecake without a blender?
Yes, you can whisk the cream cheese until smooth, then gradually add the sugar, eggs, and cream while mixing well to achieve a smooth batter.
PrintMini Burnt Basque Cheesecake Recipe
A rich and creamy Mini Burnt Basque Cheesecake featuring a caramelized, deeply browned top and a smooth, custard-like interior. This dessert is known for its unique burnt exterior that perfectly contrasts its velvety texture inside, all made easy in a mini-sized version for individual servings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 35 minutes
- Yield: 4 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Basque, Spanish
- Diet: Vegetarian
Ingredients
Cheesecake Batter
- 200g cream cheese, softened
- 100g granulated sugar
- 2 large eggs
- 150ml heavy cream
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it reaches the high heat needed for the characteristic burnt top.
- Prepare the batter: In a mixing bowl, combine softened cream cheese and granulated sugar. Blend until smooth and creamy. Add eggs one at a time, mixing well after each addition. Finally, pour in the heavy cream and mix until fully incorporated and the batter is silky.
- Pour into molds: Divide the batter evenly into mini cheesecake pans or ramekins lined with parchment paper to prevent sticking and allow easy removal.
- Bake: Place the mini cheesecakes into the preheated oven and bake for about 25 minutes or until the tops are deeply browned and burnt-looking, but the center remains slightly jiggly, indicating a creamy texture inside.
- Cool and chill: Allow the cheesecakes to cool at room temperature. Once cooled, refrigerate for at least 2 hours to set fully before serving.
Notes
- Use full-fat cream cheese and heavy cream for the best rich texture.
- Do not overbake; the cheesecake should be burnt on top but creamy inside.
- Lining the pans with parchment paper helps achieve the signature rustic edges and makes removal easier.
- For added flavor, vanilla extract can be included in the batter if desired.
Keywords: Mini Burnt Basque Cheesecake, Basque cheesecake, burnt cheesecake, creamy cheesecake, Spanish dessert, baked cheesecake
