Mini Basque Cheesecakes

Ingredients

• 1 lb cream cheese (softened, room temperature)
• 0.75 cup granulated sugar
• 3 large eggs (room temperature)
• 1 cup heavy cream
• 0.5 tsp kosher salt
• 0.5 tsp vanilla extract
• 2 tbsp all-purpose flour

Steps

1. 1

   Preheat your oven to 400°F (200°C). Line a standard muffin tin with paper liners.

2. 2

   In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and sugar on medium speed until very smooth and the sugar has dissolved, about 2 minutes.

3. 3

   Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure no lumps remain.

4. 4

   Reduce the mixer speed to low and gradually pour in the heavy cream, vanilla extract, and salt. Mix until just combined.

5. 5

   Sift the flour over the batter and fold it in gently or mix on the lowest speed until just incorporated.

6. 6

   Divide the batter evenly among the 12 muffin cups, filling them nearly to the top.

7. 7

   Bake for 20-25 minutes, or until the tops are deeply browned (almost burnt) and the cheesecakes still have a slight jiggle in the center.

8. 8

   Remove from the oven and let cool completely in the tin on a wire rack. The centers will fall slightly as they cool, creating the characteristic Basque look.

9. 9

   For the best texture, chill in the refrigerator for at least 1 hour before serving or adding to a cookie box.

Notes

This recipe is a scaled-down adaptation of the famous Bon Appétit Basque Cheesecake. The cook time is significantly reduced because of the smaller muffin-sized portions. Ensure all ingredients are at room temperature to avoid a lumpy batter.

Nutrition per serving

• dessert
• cheesecake
• baked
• holiday
• vegetarian
• snack