I did not manage to line my muffin pan as well as Lila did when I made these mini Basque cheesecakes. I would recommend using non-ribbed muffin cases, or a deep muffin tin. Or, have some wonky looking cheesecakes which will still taste amazing.
Skip ahead to the recipe for Mini Basque Cheesecakes
Let’s talk about Basque cheesecake
Despite first being made in 1988, Basque cheesecakes really became a thing in 2021. Santiago Rivera created this dessert at his bar in San Sebastián, a coastal city in the Basque region of Spain. This crustless cheesecake has a caramelized top which is achieved by baking it at a high temperature. Like all good cheesecakes, the interior is creamy and soft. I have wanted to make a Basque cheesecake for ages, but as Dave is not a fan, I kept putting it off. But, when I saw a recipe for mini Basque cheesecakes I knew I was going to make them. A friend of mine was having a birthday, and I thought it would be a great treat for us to enjoy together over a cup of coffee. She loved them, but more surprising was how many Dave ate!
How a Spanish holiday never happened
Dave and I have only once planned a holiday to Spain. Our intention was to go and see a Formula 1 race and have a holiday at the same time. A friend of ours worked in the pits, and had told us he would get us in with no problem to see the cars, and meet the drivers. We looked at accommodation and the ticket costs, and at the last moment decided to rather go to Brittany. Thankfully we made this decision, as the team our friend worked for had been banned from the race. And we would have gone and not been able to get into the pits as arranged. This is also the holiday that made the decision for us to only self cater when in Europe. We missed out on so many local delicacies because we could not cook for ourselves.
Take a look at this inspiring recipe for ♥ Mini Basque Cheesecakes ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Mini Basque Cheesecakes
Ingredients
- 500 g full fat cream cheese at room temperature
- 100 g fructose
- 125 mls whipping cream at room temperature
- 5 mls vanilla extract
- 1.25 mls fine salt
- 1 egg
- 10 g flour
Method
- Preheat the oven to 200° Celsius and line a 12 hole muffin tin with baking paper *
- Place the cream cheese and fructose into a large jug and beat until creamy
- Add the cream, vanilla, salt and egg and mix until creamy
- Add the flour and fold in using a spatula
- Divide the mixture between the muffin holes and use a teaspoon to push the filling into the edges of each hole
- Lightly bang the tin twice on your countertop then place it into the oven and bake for 35 minutes
- Remove the tin from the oven and leave to cool for 60 minutes in the tin
- Remove the cheesecakes from the tin, remove the baking paper from the cheesecakes, and place them into the fridge for 2 hours to set
- Serve them as is, or with the tops dusted with icing sugar, a coulis filling, or fresh berries
Notes
See the links below for blog posts I published on May 12:
- 2021: Welcome To My Table
- 2019: One Minute Later
- 2017: Blueberry And White Chocolate Crunchies
- 2016: Panzanella
- 2014: Olive And Sun Dried Tomato Sourdough Bread
- 2013: Whiskey Beach
- 2012: Food Quiz Number 20 For A Friday
- 2011: Boudin Blanc Ravioli With A Sage Beurre Noisette
- 2010: The Perfect Steak
Love, love Basque cheesecake
I am sure you have had these in their place of origin!
They turned out really perfect! I prefer the mini version…so much easier for portion control.
Which is necessary when Dave is around 😉
They look wonderful, Tandy. Hugs. 🤗
thanks Teagan 🙂
These are on my list to make some time. As much as I dislike baking, they’re just so tempting ! Thanks for the tips.
I hope you give these a go!
Those honestly look amazing! The perfect burnished amber tops, and I love the idea of making single servings, since it’s always so rich.
And, you can make it them last longer that way 😉
I do hope you get a chance to visit that area someday. We enjoyed the region a lot. While the look is important lots of times, the taste is more important. I think Dave’s enjoyment says it all.
I am not sure when we will get to Spain. I wanted to go to Madrid this year for the Formula 1 race, but that has been superseded by going to see the grandchild 😉
These sound delicious and my family love cheesecake of any kind.
hope you make them for yourself!
Those cheesecakes look absolutely gorgeous, Tandy! I love that signature Basque-style top – rustic, caramelized, and so inviting.
The top makes these for sure!
I am not familiar with bisque cheesecake, but this mini dessert is perfect for me. The fewer the ingredients the more I like the recipe. Looks delicious.
thank you so much 🙂
These look so cute Tandy!
Sherry
Thank you!!