Unlike traditional cheesecakes, this cheesecake from the Basque region of Spain is baked at a high temperature to achieve a caramelised ‘burnt’ top while the interior remains creamy and smooth. Its texture also differs to other cheesecakes, with its light and airy mouthfeel
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Serves | 18-20 |
| Cuisine | Spanish |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 172 |
| Fat | 13.7g |
| Saturates | 8.3g |
| Protein | 3.2g |
| Carbs | 10.1g |
| Sugars | 8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line 2 x 12-hole muffin tins with cupcake liners (you may only need 18 liners).
Split the vanilla bean down the centre and scrape out the seeds.
Using either a hand mixer or a stand mixer fitted with a paddle attachment, blend the cream cheese and sugar at a medium speed until thoroughly combined. It’s important to scrape the sides of the bowl occasionally. This will ensure the cheesecake is as smooth and lump-free as possible. Crack the eggs in one by one, mixing after each addition on a medium speed until just combined. Scrape down the sides of the bowl frequently. Add in the cream, salt and vanilla seeds. Blend on a medium-low speed, scraping down the sides of the bowl. Blend in the flour at a low speed until well combined, frequently scraping down the sides of the bowl.
Fill each muffin mould approx. ¾ full, being careful not to overfill as the cheesecakes will expand while baking. Use an ice cream scoop for equal portions. Gently tap the tins on the counter to even out the batter. Place the tins on the middle rack of the oven and bake for approx. 15 minutes before increasing the oven temperature to 200°C, gas mark 6. Bake for a further 5-10 minutes, until the tops turn a deep brown colour. Remove from the oven and let the mini cheesecakes cool completely to room temperature. It’s normal for the cheesecakes to sink slightly in the middle as they cool. If baking in batches, repeat the process with the remaining batter.
Place in the fridge to chill completely before serving.
