Basque Cheesecake Cups
Individual burnt Basque cheesecakes baked hot in parchment-lined cups until deeply browned and jiggly, then chilled.
Individual burnt Basque cheesecakes baked in parchment-lined muffin cups or ramekins until the tops are deeply browned and the centers still jiggle. Best made the night before so they can chill properly.
Servings: 4 cups Time: ~1 hr active, plus chilling (overnight ideal) Oven: 425°F
Ingredients
- 8 oz cream cheese, softened
- ⅓ cup sugar
- 1 large egg
- ½ cup heavy cream
- ½ teaspoon vanilla extract
- Pinch kosher salt
- 1 tablespoon all-purpose flour
Method
Take the cream cheese out of the fridge 45-60 minutes before starting. It should give easily when pressed; cold cream cheese makes a lumpy batter.
Heat oven to 425°F. Cut 4 parchment squares, each about 5×5 inches, and press one into each muffin cup or ramekin so it wrinkles and rises above the edges — the crinkly look is part of the style. Optional: lightly grease the tin first so the parchment sticks.
In a mixing bowl, beat the softened cream cheese and sugar with a hand mixer on medium for 1-2 minutes, until smooth and creamy. Scrape down the bowl.
Add the egg and beat on low or medium-low until fully mixed in, about 20-30 seconds. Scrape the bowl. Do not overbeat once the egg is in.
Add the heavy cream, vanilla, and pinch of salt. Mix on low until smooth, about 20-30 seconds. The batter will be looser now — that is normal.
Sprinkle in the flour and mix on low just until it disappears. Scrape the bowl and give one final gentle stir. The batter should look smooth, creamy, and pourable.
Pour or spoon the batter into the 4 parchment-lined cups, filling each about ¾ full. Tap the tin gently on the counter once or twice to release air bubbles.
Bake at 425°F for 18-24 minutes, checking at 18. They are done when the tops are deeply browned in spots, the cups are puffed, and the centers still jiggle slightly. Do not wait until firm — they set as they cool.
Cool in the pan at room temperature 25-30 minutes. They will sink; that is normal. Do not refrigerate them piping hot or they may get condensation.
Cover loosely and chill. Ideal: overnight; very good: 4-6 hours; fine same-day: 2-3 hours; minimum: 1 hour.
Take them out about 15-20 minutes before dessert. Serve plain, or with berries, powdered sugar, or a small spoon of orange marmalade.