We’re going to make an adaptation of the cheesecake from the Basque region of Spain. We really like the taste and this small size is just right. This is rich, yet refreshing with the yogurt. It goes perfectly with the dark cherries!
Please leave a 5 star rating if you like the recipe! 🙂
| Cook Time | 30 minutes |
| Time for chilling the cheesecake is not included in cook time. |
| Servings |
pieces
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
|
Ingredients
100 g Cream Cheese 35 g Granulated Sugar 50 g Plain Yogurt 1 Egg 100 g Heavy Cream 36% fat 5 g Cake Flour or All Purpose Flour 12 Dark Sweet Cherries packaged 6 Cupcake Liners silicone coated, base diameter: 5.3 cm/2.1"
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Before you start mixing, place the cream cheese in a heat-resistant bowl and microwave at 600 watts for 30 seconds to soften it.
- Mix the cream cheese with a balloon whisk.
- When it's smooth, add the granulated sugar and mix to dissolve the sugar.
- Since the cream cheese is warm, the sugar will melt quickly.
- Add the plain yogurt and mix until it's evenly distributed.
- You should strain the yogurt in general, but with this amount of yogurt, there is no need to do so. By the way, while storing the yogurt in the fridge, the whey may separate. If it separates, don't add the whey and just use the solids.
- Add the egg and mix well.
- This recipe is very easy to make because you don't have to strain the yogurt, just mix it up and bake it.
- Add the heavy cream and mix it in.
- Sift the cake flour into the bowl.
- And mix the batter until no pockets of dry flour are visible.
- Arrange the silicone coated cupcake liners in a muffin pan.
- You can also bake it in a ramekin with the cupcake liner like this one.
- Place two packaged dark sweet cherries in each cupcake liner. Be sure to remove the excess syrup from the cherries with a paper towel beforehand.
- The cream cheese may be stuck to the bowl so mix thoroughly before transferring it to the pan.
- Pour the batter in the muffin pan evenly. The cupcake liners we use are very useful because they are water and oil resistant, tear-resistant, and have a heat resistant temperature of 250 °C (482 °F).
- We love this small size because you don't have to cut up the cake.
- Place the pan in the oven preheated to 220-230 °C (428-446 °F). Be careful not to burn yourself when you put it in the oven as it is preheated with the baking sheet in it.
- Bake for about 17 minutes.
- An authentic Basque cheesecake is thoroughly browned, but here, we take it out from the oven when it is only lightly browned. For the smaller size, we like the texture when the cheesecake is lightly browned.
- When each cheesecake is browned evenly, remove the pan and let it sit to cool. When cooled, leave the cheesecake in the pan and store it in the refrigerator until cold.
- Now, It's chilled thoroughly.
- If you have ramekins, it would be so cute to serve them like this!
- It's moist, so scoop it up with a spoon and enjoy the cheesecake.
Recipe Notes
The cheesecake can be frozen and thawed in the refrigerator so you can enjoy the delicious treat anytime.
The baking time will vary depending on the type of your oven so use the time as a guide and adjust it according to the baking color.
The size is small, but you'll be satisfied with just one. It's easy to make and delicious, so you should definitely try it out.
We made this and it was delicious! The tanginess of the yogurt helped cut through the richness of the cream cheese.
Thank you so much for your feedback! Very glad to hear you enjoyed our cheesecake recipe!🧀🍰😍