Description
Delight in the rich, creamy goodness of these individual-sized Mini Burnt Basque Cheesecakes. With a perfectly burnt top and a luscious, velvety texture, these treats are sure to impress your taste buds!
Ingredients
Units
Scale
Cheesecake batter:
- 370 g Cream cheese
- 2/3 cup Sugar
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Lemon zest
- 1/4 teaspoon Salt
- 4 tablespoon Flour
- 2 Eggs
- 1 Egg yolk
- 1 cup Heavy cream
Instructions
- Prepare the pan and preheat: Preheat the oven to 200°C (400°F) and line a 7-inch springform pan with parchment paper.
- Mix cream cheese: In a large bowl, beat room temperature cream cheese until creamy.
- Add ingredients: Mix in sugar, lemon zest, and vanilla extract until smooth.
- Incorporate eggs: Add eggs and egg yolk, mixing until just combined.
- Finish the batter: Stir in heavy cream and sifted flour until smooth.
- Bake: Pour batter into the pan, tap to remove air bubbles, and bake for 50-60 minutes until the top is burnt and slightly jiggly.
- Cool and serve: Let the cheesecake cool, then remove from pan and serve chilled or at room temperature.
Notes
- Room temperature cream cheese ensures a smooth batter.
- Use a springform pan for easy release.
- High-fat cream cheese like Philadelphia is recommended.
- Chill the cheesecake for at least 5 hours or overnight for best results.
- Room-temperature ingredients yield a creamy cheesecake.
- Scrape the bowl sides for a lump-free batter.
- Avoid opening the oven door prematurely to prevent collapsing or cracking.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 18g
- Sodium: 230mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 145mg
