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Mini Basque Cheesecake (Easy & Delicious Recipe)

There’s something magical about the first bite of a creamy cheesecake that makes my heart skip a beat. I stumbled upon the Mini Basque Cheesecake during a spontaneous trip to Spain, where the blend of rich flavors and the slightly charred top captivated my senses.

This delightful dessert has since become a staple in my home, not just for special occasions but also as a sweet treat to share with loved ones. What makes this cheesecake truly special is its texture silky smooth yet full-bodied, and the way it effortlessly combines to create a warm embrace of flavor. It’s not just a dessert; it’s a memory wrapped in each bite.

What Makes It a Must-Try

If you’re looking for a dessert that’s not only delicious but also simple to prepare, then look no further. This Mini Basque Cheesecake is a crowd-pleaser, loved for its creamy interior and delightful caramelized crust. Ready in under an hour, it’s perfect for last-minute gatherings or a cozy night in. Plus, it’s naturally gluten-free, making it a fantastic option for various dietary preferences.

This cheesecake is an irresistible blend of flavors that can fit into any occasion, ensuring everyone will be coming back for seconds!

Everything You’ll Need for This Recipe

For the Cheesecake

16 ounces (450g) cream cheese, softened
1 cup (200g) granulated sugar
4 large eggs
2/3 cup (150ml) heavy cream
1 teaspoon vanilla extract
Pinch of sea salt

For Garnishing (Optional)

Fresh berries (e.g., strawberries or blueberries)
Whipped cream
Mint leaves

Ingredient Note: Using high-quality cream cheese will yield the best results. Make sure it’s at room temperature for a smooth batter. You can substitute heavy cream with a low-fat option if desired, keeping in mind that it may alter the texture slightly.

How to make Mini Basque Cheesecake (Easy & Delicious Recipe)

Preheat your oven to 400°F (200°C). This high temperature will help achieve that beautiful caramelized top.
Prepare your baking dish. Line an 8-inch (20cm) round cake pan with parchment paper, allowing it to hang over the edges. This will make removing the cheesecake easier after baking.
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s creamy and free of lumps.
Add the sugar and continue to mix until well combined. Scrape down the sides of the bowl as needed.
Incorporate the eggs, one at a time, mixing on low speed. Ensure each egg is fully blended before adding the next.
Pour in the heavy cream, vanilla extract, and salt. Mix on medium speed until the mixture is smooth and creamy, about 1–2 minutes.
Pour the cheesecake batter into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 25–30 minutes until the center is set but still has a slight jiggle. The top should be a deep golden brown.
Turn off the oven and leave the cheesecake inside for an additional hour. This gentle cooling helps to prevent cracking.
Remove from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight before serving for the best texture.

Tips & Recipe Variations

Use a water bath: For an even creamier texture, place your cheesecake pan in a larger pan filled with hot water while baking.
Flavor variations: Consider adding lemon zest for a citrusy twist or a couple of tablespoons of cocoa powder for a chocolate version.
Dietary adaptations: Substitute cream cheese with dairy-free alternatives and adjust the cream accordingly for a vegan version.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze individual slices for up to a month.

How to Serve

The Mini Basque Cheesecake shines on its own, but pairing it with fresh berries and a dollop of whipped cream elevates it even further. Serve on a plate with a sprig of mint for a pop of color. It pairs beautifully with a rich coffee or a glass of sweet dessert wine, making it perfect for gatherings or a cozy night in. Each bite is a celebration of flavors that are sure to delight!

Common Questions

Can I make this recipe ahead of time?

Absolutely! This cheesecake can be made a day in advance. Just ensure it’s well-covered in the fridge.

Can I freeze the leftovers?

Yes, you can! Wrap individual slices tightly with plastic wrap and store them in an airtight container for up to a month.

What can I use instead of cream cheese?

For a dairy-free option, try vegan cream cheese or blended silken tofu.

How do I prevent the dish from becoming watery?

Make sure to bake it at the right temperature and use room temperature ingredients, as this helps prevent excess moisture.

Can I make this vegetarian or dairy-free?

Yes, with the right substitutions, such as vegan cream cheese and plant-based heavy cream, you can enjoy a dairy-free version.

Conclusion

This Mini Basque Cheesecake is more than just a dessert; it’s a reminder of joyful moments and sweet gatherings. It brings people together around the table, sparking laughter and delightful conversations. I encourage you to try it and share your experience each forkful is sure to inspire its own cherished memories. With every bite, let the warm, creamy goodness wrap you in happiness.

“This cheesecake is like a hug in dessert form rich, creamy, and just the right amount of sweetness. I’m already dreaming of my next slice!”