Mini Burnt Chocolate Basque Cheesecake
🧁 Makes: 4–6 mini cheesecakes (4-inch size)
Ingredients:
- 16 oz (450g) cream cheese, softened
- ¾ cup (150g) granulated sugar
- 3 large eggs
- 1 cup (240ml) heavy cream
- 6 oz (170g) dark chocolate (70% cocoa or your favorite), melted and slightly cooled
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions:
1. Preheat oven to 400°F (200°C).
Line 4–6 small 4-inch round cake pans or ramekins with parchment paper, extending the paper above the rim to help with rising.
2. In a large bowl, beat cream cheese and sugar until smooth and creamy.
3. Add eggs one at a time, mixing well after each.
4. Stir in the melted chocolate until combined.
5. Add heavy cream, vanilla, salt, and flour; mix until smooth.
6. Divide batter evenly among prepared pans.
7. Bake for 25–30 minutes until tops are deeply golden brown and caramelized but centers are still slightly jiggly.
8. Remove from oven and let cool to room temperature.
9. Chill for at least 2 hours before serving.
Serving:
- Serve chilled or at room temperature.
- Optionally, dust with cocoa powder or powdered sugar.
- Garnish with fresh berries or a drizzle of chocolate sauce for extra indulgence.
Tips:
- Use high-quality dark chocolate for best flavor.
- Do not overbake — the cheesecake should be creamy inside.
- Parchment lining helps create the rustic burnt edges typical of Basque cheesecake.
