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Mini Basque Cheesecake

Sliced mini Basque cheesecake on parchment.
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This mini Basque cheesecake is a small-batch, crustless burnt cheesecake baked in a ramekin, with a creamy center and a caramelized top. It needs no springform pan and no water bath, and makes about 2 servings.

Ingredients

Scale
  • 5.3 oz. (150 g) cream cheese Philadelphia, room temperature
  • 1/3 cup (60 g) granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup + 1 tablespoon (75 ml) heavy cream, room temperature
  • 1/4 teaspoons vanilla extract
  • 2 teaspoons cornstarch

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Instructions

  1. Preheat the oven to 430°F (220°C) and heat it for at least 15-30 minutes. Line a 14 oz. porcelain ramekin (4.25 x 4.25 x 2 inches) with a large doubled square piece of parchment paper, and let the paper rise up at least 2 inches/5 cm above the rim. Fold and pleat the baking paper to line the ramekin; this will result in signature crinkled, burnt edges on the cheesecake.
  2. In a large mixing bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth and homogeneous. Add the egg and beat it on low speed. Add heavy cream and vanilla extract and mix just to combine. Scrape the sides of the bowl if needed. Finish with the sifted cornstarch and beat on low speed until smooth and creamy, about 15 seconds. Pour the cheesecake batter into the ramekin, filling it to 3/4 full. You might need to tap the mold lightly on the countertop to remove excess air bubbles.
  3. Bring the ramekin to the middle rack of the hot oven. Bake for 30 to 35 minutes, until the top is browned and the cheesecake jiggles slightly. If it doesn't brown (it depends on the oven), turn the broil or grill on for 1-2 minutes, but watch the cheesecake so it doesn't over-burn.
  4. Place the ramekin on a wire rack and let the cheesecake cool to room temperature before unmolding for at least 2 hours.
  5. To serve the same day, remove the dessert from the mold using the paper, then place it on a dessert plate with the paper. Peel off when ready to slice. To serve the next day, chill the cheesecake (still in the ramekin) overnight in the refrigerator; this will result in a firmer interior. Then bring it to room temperature around 15-30 minutes before serving. Pair it with dry sherry, on the side, or fresh berries, if desired.

     

Notes

  1. Room-temperature ingredients are a must for this type of cheesecake.
  2. Using parchment paper (not wax paper) to line the ramekin is essential in this recipe.
  3. Beat the egg and the remaining cheesecake ingredients at low speed with the mixer. Don't overwork the batter!
  4. Preheat the oven thoroughly before baking the cheesecake. Also, don't open the oven door while baking!
  5. Avoid overbaking! Don't exceed the bake time; if the cheesecake isn't browned enough, try broiling/grilling for 1-2 minutes, but keep a close eye on your dessert!

Nutrition

Find it online: https://www.bakinglikeachef.com/mini-basque-cheesecake/