Mini Basque Cheesecake Easy Delicious (Print-Friendly Version)
Creamy, caramelized mini Basque cheesecakes with custard texture for a delightful dessert bite.
# Ingredients:
→ Cheesecake Base
01 -
225 grams cream cheese, softened to room temperature
02 -
67 grams granulated sugar
03 -
120 millilitres heavy cream
04 -
1 large egg, at room temperature
05 -
8 grams cornstarch
06 -
5 millilitres vanilla extract
07 -
2.5 grams salt
# Steps:
01 -
Set the oven to 232°C to ensure a high baking temperature is reached.
02 -
In a large mixing bowl, beat the softened cream cheese with an electric hand mixer for about 30 seconds until completely smooth and creamy.
03 -
Add the granulated sugar, cornstarch, vanilla extract, and salt to the cream cheese. Beat the mixture until it becomes light and fluffy.
04 -
Add the egg and heavy cream to the mixture, continuing to beat until the batter is fully smooth and homogeneous.
05 -
Line two mini Dutch ovens or ramekins (approximately 7.5 cm wide by 5 cm high) with parchment paper, allowing the edges to extend over the sides for easy removal.
06 -
Evenly distribute the batter between the prepared Dutch ovens. Bake for 18 minutes, or until the tops are deeply caramelised to a dark golden brown and the centres are just set with a slight wobble.
07 -
Remove from the oven and let the cheesecakes cool completely in their pans before serving to allow the custard interior to set.
# Notes & Tips:
01 -
Ensure cream cheese and egg are at room temperature for a perfectly smooth batter.