Name: Mini Basque Cheesecake Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Spanish
Ingredients: 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

Mini Basque Cheesecake Recipe

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5 from 11 reviews

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!

Author: Catherine Zhang
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

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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!

Find it online: https://zhangcatherine.com/mini-basque-cheesecake/