Mini Basque-style cheesecakes

Creamy crustless dessert a winner!

Sometimes called burnt Basque cheesecake, this is a recipe that hails from the San Sebastian region of Spain. With a silky smooth texture and lightly charred top, it is quite different from the many other cheesecakes I have tried and it is much faster to make, as well. When preparing it, mixing by hand is crucial to achieve the best texture, so you can avoid air bubbles. Also note that the cheesecakes will collapse slightly in the middle while cooling – that is supposed to happen and is not a sign they have been under baked. Resist the urge to serve this minimalist cheesecake with any kind of sauce – it really is best enjoyed all on its own. One more tip: you can bake this cheesecake in advance and freeze; allow it to thaw completely in the fridge then spend a little time at room temperature before serving.

Ingredients

• 1 block (250 g)  cream cheese, at room temperature
• 1/2 cup (100 g) granulated sugar
• 2 teaspoons (6 g) cornstarch
• Pinch salt
• 1 egg plus 1 egg yolk, at room temperature
• 1 teaspoon (5 mL) pure vanilla extract
• 1/2 cup (125 mL) heavy (35%) cream

Method

• Preheat the oven to 525F.
• Line two 4-inch (10 cm) springform pans with parchment paper. Cut squares of paper large enough to fill the pans with about an inch or two (2.5-5 cm) hanging over the sides. Crumple the paper into a ball and run under hot tap water, squishing the ball until you feel the paper become soft and pliable. Shake off excess water then drape the parchment over the pan and press down till pan is closely lined, shaping excess so it hangs down against the sides of the pans.
• Cut the softened cream cheese into 8 pieces then add to a mixing bowl. With a sturdy spoon, cream the cheese until it is well spread out across the bottom of the bowl.
• Combine the sugar, cornstarch and salt then add this mixture to the cream cheese and blend with the spoon until smooth.
• In a separate small bowl, whisk the whole egg and yolk along with the vanilla. Add to the cream cheese mixture and stir gently to combine thoroughly.
• Pour in cream, a bit at a time, and continue to stir gently by hand until cream is fully incorporated and mixture is fairly smooth (don’t worry about a few lumps of cream cheese).
• Pour into the prepared pans, dividing batter evenly. I find transferring the batter to a 2 cup (500 mL) glass measure is the best way to do this; you can pour it more easily and you can see when you’ve added 1 cup (250 mL) of batter to the first pan, leaving 1 cup for the second.
• Give the pans a few taps against the counter to deflate any bubbles then place them on a sturdy baking tray that will not warp in the oven.
• Bake for 5 minutes at 525F then reduce oven temperature to 500 and bake for an additional 14-16 minutes. It will be done when the edges are set, the centre has puffed slightly, the top is very dark and the cheesecake is still jiggly in the centre. At the 13 minute mark of the additional baking time, wiggle the baking tray to see if the cheesecakes wobble slightly in the centre; bake another few minutes if needed. If your oven does not run hot enough you may have to broil the cakes for a minute or so after the 13 minute mark of the second baking time to achieve the slight charring – if so, be sure to watch them closely.
• Remove pans from the oven and let cheesecakes cool on the counter for 10 minutes, then place in the refrigerator for 3-4 hours to cool completely and firm up. Do not remove from pans or remove parchment paper until they are fully chilled. Place in an airtight container when fully cooled if not serving within 6 hours.
• I like to remove the cakes from the fridge 30 minutes before serving to take off the chill.
• Cakes can be cut into 2-3 pieces; smaller servings are recommended as the cheesecake is very rich.

Serves 4-6; recipe can be multiplied.