Mini Basque Burnt Cheesecakes

Serves 6 · 15 min prep · 25 min cook

Ingredients

• 16 oz cream cheese, full-fat, softened
• 2/3 cup granulated sugar
• 3 large eggs, room temperature
• 3/4 cup heavy cream
• 1 1/2 tbsp all-purpose flour (or 1:1 gluten-free blend)
• 1 1/2 tsp pure vanilla extract
• 1/4 tsp fine salt
• 1 tsp softened butter, for greasing

Instructions

1. 1Preheat oven to 425°F. Generously butter six wells of a standard muffin tin (or use a silicone muffin pan) and line each with a small square of parchment that extends above the rim for easy lifting.
2. 2In a large bowl beat the softened cream cheese and sugar with a hand mixer on medium speed for 2 full minutes until completely smooth, pale, and fluffy with no lumps.
3. 3Add the eggs one at a time, beating 20 seconds after each addition and scraping the bowl so everything is fully incorporated.
4. 4Pour in the heavy cream, vanilla, and salt; mix on low just until combined. Sift the flour over the batter and fold gently with a spatula until no dry streaks remain—the batter will be pourable and silky.
5. 5Divide the batter evenly among the six prepared cups, filling each nearly to the top. Tap the tin firmly on the counter twice to release air bubbles.
6. 6Bake on the center rack 22–26 minutes. The tops should be deeply browned—almost blackened in spots—and the centers should still jiggle like set Jell-O when the pan is gently shaken.
7. 7Turn off the oven, crack the door, and let the cheesecakes sit inside 5 minutes; this gentle cool-down helps prevent dramatic sinking.
8. 8Remove from oven and cool in the pan on a wire rack 30 minutes. Then carefully lift each cheesecake out using the parchment and cool completely at room temperature.
9. 9Refrigerate at least 2 hours (or overnight) for the classic creamy, custardy texture. Serve cold or slightly cool; the burnt top stays bittersweet and crackly. Store covered in the fridge up to 4 days.