Mini Classic Basque Cheesecakes
Super easy and incredibly delicious dessert! Mini Classic Basque Cheesecakes are bursting with creamy flavor and have that gorgeous, slightly burnt top that makes them extra special. These mini cheesecakes are perfect for parties, potlucks, or when you just want a special homemade dessert without a lot of fuss.
Ingredients
- 8 ounces cream cheese softened
- ¾ cup granulated sugar
- 2 large eggs
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C). Grab a muffin tin and line it with paper liners.
- In a large mixing bowl, put in your softened cream cheese and granulated sugar. Using an electric mixer, beat them together on medium speed until smooth and creamy.
- Crack one egg into the bowl and mix it in on low speed until just combined. Then, crack in the second egg and mix again until just combined.
- Pour in the heavy cream and add the vanilla extract to the bowl. Mix on low speed until nicely combined.
- Sprinkle the all-purpose flour and salt over the mixture. Mix on low speed again, just until the flour and salt disappear into the batter.
- Pour the cheesecake batter evenly into each muffin liner, filling them almost to the top.
- Carefully place the muffin tin in the preheated oven. Bake for about 20-25 minutes, until the tops are nicely browned and the centers are still a little jiggly.
- Once baked, take the muffin tin out of the oven and let the Mini Classic Basque Cheesecakes cool completely in the tin at room temperature.
- After they are completely cool, put the muffin tin in the refrigerator and chill for at least 4 hours, or overnight.
- Once chilled, gently peel away the paper liners and serve.