Mini Basque Cheesecakes
These super easy, extra-creamy Mini Basque Cheesecakes are rich, easy and will satisfy your cheesecake craving. Add homemade caramel and a simple strawberry topping and it's such a fun, small dessert perfect for a lazy baking day.
Equipment
- 2 mini dutch ovens
- 1 large whisk or electric mixer
Ingredients
- 1 cup cream cheese at room temperature 226 grams
- 1/3 cup granulated sugar 75 grams
- 7 tablespoons heavy cream 90 grams
- 1 large egg room temperature
- 1 tablespoon cornstarch 7 grams
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
For the homemade caramel
- 1/2 cup granulated sugar 110 grams
- 2 tablespoons water
- 3 tablespoons salted butter cut into pieces, 50 grams
- 1/4 cup heavy cream 95 grams
- 1/8 teaspoon kosher salt
For the strawberry topping
- 1/2 cup frozen strawberries
- 1 tablespoon water
- 1 tablespoon granulated sugar
- 1/2 lemon for juicing
Instructions
For the basque cheesecakes
- Preheat oven to 480°F.
- Beat the cream cheese in a large mixing bowl with a rubber spatula/ wooden spoon until smooth and softened.
- Add the sugar, cornstarch and vanilla and mix until smooth and fluffy. Add the egg and heavy cream and mix until completely smooth like batter.
- Line two mini dutch ovens (3"W x 2"H) with parchment paper.
- Pour the batter equally into both dutch ovens and bake at 480°F for 13-16 minutes or until deeply golden and almost dark brown on top. Remove from the oven and let cool.
To make the optional caramel topping
- While the cheesecakes are baking, add the sugar and water to a saucepan. Put the pan on medium heat and give it a swirl. Let the sugar completely melt until it is bubbling softly, this will take about 3-4 minutes. Scrape down the sides, stir again and let the sugar continue to cook, undisturbed until it is a golden color like honey, another 3-4 minutes.
- When the sugar is golden, add in the butter pieces one at a time, stirring constantly to combine. When the butter is fully melted and combined, remove the pan from the heat and stir in the heavy cream and salt. Set this aside.
To make the optional strawberry topping
- Add the frozen strawberries, water, and sugar to a pot or high-sided sauce pan. Put the pan on medium heat and stir occasionally, letting the strawberries become soft, this will take about 3-4 minutes.
- Pour this mixture into a small blender and blend until smooth - be careful that the mixture is not too hot when you blend it (this will build up pressure in the blender), so let it cool for a few minutes before blending if needed.
- Put the mixture back in the pan and add the lemon juice. Continue to cook on medium heat, stirring occasionally, for about 10-15 minutes or until the jam has thickened. You want it smooth and thick enough so that when you run a spatula across the bottom of the pan, you can see the bottom of the pan for a few seconds before the jam covers it again. Remove this from the heat and set aside.
When the cheesecakes are out of the oven
- When the cheesecakes are out of the oven, let them cool in the ramekins for 10 minutes to collapse. Then remove from the dishes, top with the caramel and strawberry sauces and serve!