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Mini Basque cheesecakes are the answer when you want a treat that feels fancy but comes together fast. These creamy little cakes have a signature dark caramelized top and custardy center with just a few ingredients. Sometimes my husband asks for something sweet out of the blue, and these never fail to impress without keeping us waiting.
Ingredients
- Cream cheese: full fat makes these cakes rich and creamy let it come to room temperature for the smoothest batter
- Granulated sugar: lends sweetness and helps with the caramelized top choose fine sugar for best dissolving
- Heavy cream: for silky texture and rich flavor fresh cream works best if possible
- Large egg: brings everything together use at room temperature for easier mixing
- Cornstarch: thickens and holds the cheesecakes’ shape look for bright white cornstarch with no lumps
- Vanilla extract: for classic bakery aroma pure vanilla has the best background flavor
- Salt: balances the sweetness and deepens the flavor try sea salt for a little extra something
Step-by-Step Instructions
- Prep the Oven:
- Heat your oven to 450 degrees Fahrenheit for that needed Basque cheesecake dark crust. Make sure racks are placed in the center.
- Beat Cream Cheese:
- Place room temperature cream cheese in a large bowl. Beat with an electric mixer for half a minute so it is very creamy and smooth. Do not stop until you see no lumps.
- Combine Ingredients:
- Add sugar cornstarch vanilla extract and salt to the bowl. Mix on medium until everything is light and fluffy. It should look pale and thick. Add the egg and heavy cream last. Blend just enough for a completely smooth batter. Scrape the bowl well to catch every bit.
- Line the Pans:
- Take two mini Dutch ovens or similar small oven-safe dishes. Line each with parchment paper letting the edges rise up for easy lifting. This keeps the cheesecakes from sticking and helps with the signature Basque look.
- Bake the Cheesecakes:
- Divide the batter evenly between the two lined pans. Place in the hot oven and bake for eighteen minutes. The tops should be deep golden to dark brown almost burnt looking but the centers should have a little wobble.
- Cool and Serve:
- Bring the cheesecakes out of the oven and let them cool completely right in the pans. The flavor and texture mellow beautifully as they cool. Carefully lift using the parchment and serve when ready.
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My favorite part is always the dark caramelized top. Sometimes we nudge the pans a little closer to the heat just to get a bolder color. The first time my daughter tasted one she said it was almost like dessert in Paris.
Storage tips
Store leftovers in the refrigerator covered tightly so they do not dry out. They keep well for up to three days. The cakes taste even better after a few hours chilled. You can also freeze them for a quick treat just wrap well and let thaw in the fridge before serving again.
Ingredient substitutions
If you are out of heavy cream try full fat Greek yogurt or sour cream for a slight tang and similar richness. If you have no cornstarch potato starch or tapioca starch can work well just use equal amounts. For the sugar you may use coconut sugar or light brown sugar though the flavor will change a bit.
Serving suggestions
Mini Basque cheesecakes shine all on their own but you can add fresh berries or a light drizzle of honey for a fun twist. They go perfectly with strong coffee or after dinner as a not too sweet treat. Sometimes we cut them into tiny wedges for a dessert platter with friends.
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Cultural context
Basque cheesecake comes from Northern Spain where it was created in the late 20th century in San Sebastian. It is loved for its rustic look and almost burnt flavor which is actually intentional. These mini versions keep the spirit of the original while making serving and cleanup even easier.
Frequently Asked Questions About the Recipe
- → What makes Basque cheesecake unique?
The caramelized, almost burnt top gives Basque cheesecake its signature flavor and delicate bitterness, while the inside stays creamy and custardy.
- → Can I use another pan if I don't have mini Dutch ovens?
Yes, you can use any small oven-safe ramekins or cake pans. Just line with parchment and adjust bake time as needed.
- → Why is the cheesecake slightly jiggly when finished?
The slight jiggle in the center ensures a creamy, smooth texture after cooling. Don't overbake for best results.
- → What is the best way to serve mini Basque cheesecakes?
Let them cool for optimal flavor and texture. Serve as is or pair with fresh berries or a light dusting of powdered sugar.
- → Can I make these cheesecakes ahead?
Yes! These mini cheesecakes store well in the refrigerator and can be enjoyed chilled or at room temperature.