Spanish•indulgent
Mini Basque Cheesecake
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 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
1
- 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
- 1
Preheat the oven to 250°C/ 480°F
- 2
Line a 4-inch cake tin with parchment paper*
- 3
Beat the cream cheese in a large mixing bowl with a rubber spatula/ wooden spoon until smooth
- 4
Add the sugar, cornstarch and vanilla bean paste
- 5
Whisk until smooth
- 6
Add the egg and mix until completely smooth
- 7
Stir in the cream and then pour into the lined cake tin
- 8
Bake for 13-15 minutes
- 9
Remove and cool for 15 minutes, then place in fridge to cool completely
- 10
Once cooled, slice and enjoy!