Mini Basque Cheesecake Recipe
The burnt basque cheesecake originating from San Sebastion in Spain is now a worldwide dessert. This is the mini version, a smooth and creamy cheesecake with a slightly charred and bitter top. Perfect for 2-4 people or just yourself!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 1 x 4 inch cake 1x
- Category: Cake
- Method: Easy
- Cuisine: Spanish
Ingredients
Scale
- 150 g Cream cheese (2/3 cup), room temperature
- 50 g Sugar (1/4 cup)
- 60 g Thickened/Heavy cream (1/4 cup)
- 1 Large egg, room temperature
- 3 g Cornstarch/Cornflour (1 tsp)
- 1/4 tsp Vanilla paste
Instructions
- Preheat the oven to 250°C/ 480°F
- Line a 4-inch cake tin with parchment paper*
- Beat the cream cheese in a large mixing bowl with a rubber spatula/ wooden spoon until smooth
- Add the sugar, cornstarch and vanilla bean paste
- Whisk until smooth
- Add the egg and mix until completely smooth
- Stir in the cream and then pour into the lined cake tin
- Bake for 13-15 minutes
- Remove and cool for 15 minutes, then place in fridge to cool completely
- Once cooled, slice and enjoy!
Keywords: cheese, cream cheese, cheesecake, basque, burnt
Find it online: https://zhangcatherine.com/mini-basque-cheesecake/