Mini Basque cheesecakes

Mini Basque cheesecakes are individual versions of your favourite Basque cheesecake! The Basque cheesecake somehow looks even cuter when baked as individual mini cheesecakes, making them perfect for parties and celebrations. Mini Basque cheesecakes should be deeply caramelised on top – as you already know, the usual rules for other cheesecakes simply don’t apply here. You can top them with fresh berries or drizzle them with chocolate sauce; either way, they will be delicious. And the best part? The cheesecakes take just a few minutes to prepare (plus baking time) :).

Makes 12.

Ingredients for the Mini Basque cheesecakes:

• 450 g full-fat cream cheese, such as Philadelphia*
• 150 g caster sugar
• seeds from ½ vanilla pod or 8 g vanilla sugar
• 3 large eggs
• 250 ml double cream
• a pinch of salt
• 25 g plain flour

All ingredients should be at room temperature.

Line a standard 12-hole muffin tin with baking paper as follows: grease the muffin holes with butter. Cut large squares of baking paper (mine were 15 cm squares). Press one square into each muffin hole, allowing the edges of the paper to stand well above the rim.

Place the cream cheese and sugar in the bowl of a stand mixer and beat until thoroughly combined and the sugar has dissolved. Add the vanilla, whole eggs and salt and beat until smooth. Add the double cream and mix until combined. Sift the flour directly into the cheesecake mixture and mix just until combined. You should have a smooth, fairly runny cheesecake batter. Pour the mixture into the prepared muffin tin, filling each hole right to the top.

Bake at 200°C for approximately 20–25 minutes. If the cheesecakes have not browned sufficiently after 20 minutes, move them closer to the top heating element, switch to fan assistance or increase the oven temperature, keeping a close eye on them, until the tops are deeply browned. Remove from the oven and leave to cool. The cheesecakes will rise significantly during baking and then sink, leaving higher edges. The tops should be deeply browned and caramelised.

Mini Basque cheesecakes can be stored at room temperature. For longer storage, or during hot weather, keep them refrigerated. Serve with fresh berries such as raspberries, blueberries or bilberries, or with chocolate sauce or whipped cream.

* I have to admit that I usually combine curd cheese with Philadelphia cream cheese in equal proportions here. That’s how we like them best.

Enjoy!