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Mini Basque Cheesecake

A creamy and delightful dessert with a rich, silky texture and caramelized top, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: Spanish
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cheesecake
  • 16 ounces 16 ounces (450g) cream cheese, softened Use high-quality cream cheese for best results. Ensure it's at room temperature.
  • 1 cup 1 cup (200g) granulated sugar
  • 4 large 4 large eggs Add one at a time while mixing.
  • 2/3 cup 2/3 cup (150ml) heavy cream Can substitute with low-fat cream.
  • 1 teaspoon 1 teaspoon vanilla extract
  • a pinch Pinch of sea salt
For Garnishing (Optional)
  • Fresh berries (e.g., strawberries or blueberries)
  • Whipped cream
  • Mint leaves

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Line an 8-inch (20cm) round cake pan with parchment paper, allowing it to hang over the edges.
  3. In a large mixing bowl, beat the softened cream cheese until creamy and free of lumps.
  4. Add the sugar and mix until well combined, scraping down the sides of the bowl as needed.
  5. Incorporate the eggs, one at a time, mixing on low speed until fully blended.
  6. Pour in the heavy cream, vanilla extract, and salt. Mix on medium speed until smooth and creamy, about 1–2 minutes.
  7. Pour the cheesecake batter into the prepared pan, smoothing the top with a spatula.
Baking
  1. Bake in the preheated oven for 25–30 minutes until the center is set but still jiggles slightly. The top should be deep golden brown.
  2. Turn off the oven and leave the cheesecake inside for an additional hour.
  3. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

For an even creamier texture, consider using a water bath. You can also add lemon zest or cocoa powder for variations. Store leftovers in an airtight container for up to 3 days or freeze individual slices for up to a month.