Bring ingredients to room temperature:
To soften your cream cheese for this recipe, just remove them from the foil and place on a microwave-safe plate. Heat in the microwave for 20-25 seconds or until softened. It should be ready to add to your mini burnt cheesecake!
It’s important to use room temperature eggs in most baking so that the cold egg doesn’t affect the rise or even baking of your result. If you didn’t have a chance to leave your eggs out to get to room temperature, try this tip. Just submerge the eggs in a bowl of lukewarm water for about 15 minutes. That will allow them to get to room temperature more quickly and ensure a great result for your mini burnt Basque cheesecake recipe!
To make sure your mini Basque cheesecake gets that burnt caramelized top:
First, check to make sure that your oven is the correct temperature using an oven thermometer and ensure that you’ve given your oven plenty of time (about 30 minutes) to preheat. Finally, make sure your ingredients are fully at room temperature before you begin. They shouldn’t be cold to the touch. If after all that your cheesecake is still not browning enough on top, you can put it under the broiler for just a couple minutes. Watch it carefully the whole time it’s broiling because it will burn very quickly!
Nutrition
Serving: 1 slice | Calories: 235 kcal | Carbohydrates: 20 g | Protein: 3 g | Fat: 16 g | Saturated Fat: 10 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 116 mg | Sodium: 136 mg | Potassium: 55 mg | Fiber: 1 g | Sugar: 17 g | Vitamin A: 673 IU | Vitamin C: 1 mg | Calcium: 36 mg | Iron: 1 mg
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