Last month, I used a lot of cream cheese for testing this recipe.
Well, I didn’t have any specific reason for baking basque cheesecake, only that I wanted to eat it, but I didn’t want to bake a large cake every time.
And my quest began. After the first batch, I found that the recipe that I used didn’t give me the cake that I want.
It’s not bad, but it’s not creamy enough and it’s a bit spongy.
Batch after batch, I learned something new, it’s fun but I think I ate too much cream cheese now, haha.
If you read the recipe, you will see that there is nothing special about it, but it comes from the experience that I got from consuming a lot of cheesecake ^^.
First, the flour: I tried not to use the flour in this recipe but finally I have to give up, as it’s very important to this little cake.
Well, for the large cake, flour is not necessary, as the cake won’t become heavily boiled in the oven, and yes it will set beautifully after cooling too.
But for a small cake, it’s another story. As the cake contains a large amount of fat (cream cheese and whipping cream), it will become boiled and without enough structure, the cake will be spongy, not creamy. Only a small amount of the flour (10 g) can change the game, it gives the cake more structure and prevents the cake from boiling too much, so the cake set beautifully and become creamy too.
I preheat an oven with upper and lower heat, but after putting the cake into the oven I use only upper heat for baking it. As the cake is so small, you don’t have to be worried that your cake will be undercooked, this high temperature can overcook the cake quicker than you think, -*-. So, I place the cake on the upper shelf of the oven so that the top of the cake will be burned quickly.
I don’t use a whisk for mixing the cake, the reason is you don’t want to add a lot of air bubbles into the batter!!! Because the air bubbles will expand in the oven and your cake won’t be as creamy as you want.
Use the pan that almost the same size (or you can use a bit larger size) is recommended because if the cake is too small (or too thin) your cake will be drier.
Now, let go to the kitchen and bake this creamy small cheesecake together ^^ I know that eating a small size cake will make you feel happier too.
English: Creamy Mini Basque Cheesecake
Youtube: ครีมมี่มินิบาส์กชีสเค้ก/ Creamy Mini Basque Cheesecake/ ミニバスクチーズケーキ
Creamy Mini Basque Cheesecake
Makes 6 (7×4 cm muffin pans)
250 g ………………. Cream cheese*
1/2 tsp …………….. Vanilla bean paste
……………………….. Pinch of salt
90 g ………………… Granulated sugar
1 ……………………… Egg (50 g)
40 g ………………… Egg yolks
160 g ……………….. Whipping cream
10 g …………………. Cake flour
*You can soften it by putting in a bowl, cover, and microwave at 600w for 30 seconds.
Line 6 of 7×4 cm Muffin pans with paper baking cups.
Preheated an oven to 250℃
Put the cream cheese, vanilla bean paste, and salt into a bowl. Use a rubber spatula to beat until smooth.
Pour the sugar into the bowl, and beat until fully combined.
Pour the egg and egg yolks into the bowl, and mix until fully combined.
Pour the whipping cream into the bowl, and mix until fully combined.
Sift the cake flour into the bowl.
Mix until fully combined.
Pass the batter through a sieve into a jug.
Pour the batter into the prepared muffin pans.
Put the muffin pans into the preheated oven.
Bake in upper heat 250℃ for 20-25 minutes.
Let the cake cool completely in the pans over a wire rack.
Cover and refrigerate at least 3 hours, or until cool before serving.