Mini Basque Cheesecake

5 from 1 vote

Mini Basque Cheesecake

Mini Basque Cheesecakes are miniature versions of a Spanish Basque Cheesecake with an ultra creamy interior and a dark caramelized top that are really simple to make and use 4-inch mini springform pans.

Prep Time15

Cook Time24

Total Time39

Course: Dessert

Cuisine: Spanish

Servings:

Calories: 370kcal

Author: Lauren Skardal

Ingredients

1 lb cream cheese softened (2 regular 8oz packages)
¾ cup granulated sugar
⅛ teaspoon salt
2 large eggs
½ teaspoon vanilla extract
¾ cup heavy cream
1½ tablespoon all-purpose flour

Instructions

Preheat the oven to 400°F.
Press a square of parchment paper into each 4-inch mini springform pan such that there is roughly an inch of overhang over the sides of the pan.
In a large bowl, add the softened cream cheese and granulated sugar. Beat on low speed for 1 minute, then increase the speed by 1 and continue beating for an additional 4 minutes until smooth and creamy (5 minutes total). Add the salt and combine.
Add the eggs one at a time and mix until incorporated.
Add the heavy cream and vanilla extract and use a whisk to combine.
Sift in the flour using a fine mesh strainer and whisk to combine.
Place the four mini pans on a baking sheet. This makes it easier to transfer and remove the pans from the oven.
Divide the batter evenly across the four 4-inch mini springform pans. I find it easiest to transfer the batter in increments to a 4-cup glass measuring cup. This makes it easy to pour the batter into the mini pans while minimizing spilling or splattering.
Place the baking sheet with the mini springform pans in the oven and bake at 400°F for 22 minutes.
Switch the oven to broil (high) and broil for 1 ½ minutes. Rotate the pan and broil for another 15-20 seconds. Set a timer and keep a very, very close eye on the cheesecakes on broil. They can go from no color at all to burnt in only a few seconds. Also, keep in mind that depending on the strength of your oven, you may need a little less time on broil (or a tad more).
Allow the cheesecakes to cool to room temperature, then refrigerate, preferably for at least an hour before serving.

Notes

Mini Springform Pans: To make this recipe, use four mini springform pans that are 4 inches in diameter and 2 inches in height each. These can be found in arts and crafts stores, like Michaels, or on Amazon.
Fully Preheat the Oven: These cheesecakes take so little time in the oven that it is important that they are baking at the right temperature for the whole time. Many ovens will say they have preheated before they actually come to the right temperature. Make sure your oven preheats for an additional 15 minutes after it says it has fully preheated.
No Water Bath/No Crust: This style of cheesecake does not need a water bath or a bottom crust, making this recipe pretty straightforward.
Parchment Paper: Be sure to use parchment paper rather than wax paper to line the pans.
Margin of Error: The margin of error when making Mini Basque Cheesecakes compared with a full-sized Basque Cheesecake is quite a bit smaller.
- With a large cheesecake, you’re less likely to under or overcook the cheesecake if you leave it in for 5 minutes more or less than the recipe indicates.
- With mini cheesecakes, however, you only have a minute or two of wiggle room, or the cheesecake may be significantly under or overcooked.
Using Broil: Mini Basque Cheesecakes need the help of the broiler to get that dark caramelized top.
- The cheesecakes are so small that they are not in the oven long enough to darken on the top. If you were to wait until they darkened on their own, the middle would be very overdone (I’ve tested this).
- Regular-sized cheesecakes darken all on their own without the use of the broiler.
- Mini Cheesecakes need the use of the broiler, but they can burn quickly, so you need to watch the cheesecakes the entire time they are under the broiler (1-2 minutes total).

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