Mini Burnt Cheesecake
This light and creamy mini burnt cheesecake is mouthwatering! A delicious, 6 inch cheesecake recipe that’s perfect for two people (or one)!
Servings 5 slices, approximately
Ingredients
- 14 oz (400g) full-fat cream cheese, room temperature
- ¾ cup (150 g / 5.3 oz) sugar
- a pinch of salt
- 3 eggs (small-medium)
- ¾ cup + 1 tablespoon (200 ml) heavy whipping cream
- 1 teaspoon vanilla
- 20g (2½ tablespoons, leveled) all-purpose flour
Instructions
- Preheat the oven to 400 °F / 205 °C.
- Line the pan with a sheet of parchment paper. (I like to grease the pan first so that the parchment paper sticks to it.) Press the sides to create pleats that extend the pan.
- Using an electric hand mixer on low speed, beat the cream cheese, sugar and salt until everything is creamy, about 2 minutes. Scrape the sides of the bowl as needed.
- Add the eggs, one at a time, beating for one minute after each.
- Add the cream and the vanilla and mix until just combined.
- Stop the mixer and add the flour by sifting it over the egg mixture.
- Then beat on low speed again for about half a minute to combine everything.
- Pour the cheesecake batter into the prepared pan and bake it for 45 minutes, or until the top is dark golden brown. It will puff up, but still be a little wiggly in the middle. Then it will deflate and sink as it cools.
- When done, take the cheesecake out of the oven and let it cool in the pan for an hour at room temperature.
- Lift the cheesecake out of the pan and gently pull back the parchment paper before slicing.
- Enjoy!
Notes
Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Every oven is different, so baking times may vary. Check on the cheesecake after about 35 minutes.
Storage Tips
This cheesecake can be stored in the fridge for up to about 4 days as long as it’s covered tightly with plastic wrap.
Freezing Instructions
Wrap individual slices in plastic wrap and then place them in a freezer bag or freezer safe container. Store it in the freezer for up to about 2 months. Recipe slightly adapted from: The Guardian ©Pastry Wishes
Wrap individual slices in plastic wrap and then place them in a freezer bag or freezer safe container. Store it in the freezer for up to about 2 months. Recipe slightly adapted from: The Guardian ©Pastry Wishes
