If you’re looking for a dessert that combines elegance, decadence, and ease, this mini Basque cheesecake with homemade salted caramel is your answer. Inspired by the iconic burnt cheesecake of Spain’s Basque region, this version adds a luscious twist with a rich, sweet-and-salty caramel drizzle. Silky, creamy, and perfectly indulgent, it’s a treat that will quickly become a favorite in your dessert rotation.
Ingredients
For the Mini Basque Cheesecake (5-inch round):
- 225g cream cheese, room temperature
- 3g cornstarch
- 4g all-purpose flour
- 60g whipping cream
- 54g plain yogurt
- 200g sweetened condensed milk, room temperature
- 1 tsp vanilla extract
- 1 tsp lemon juice
For the Salted Caramel Sauce:
- 200g granulated sugar
- 80g unsalted butter, room temperature
- 125g whipping cream, warm
- ½ tsp sea salt
Instructions
Make the Cheesecake:
- Prepare the Pan: Preheat your oven to 385°F (200°C). Grease a 5-inch cake tin thoroughly and line it with parchment paper.
- Blend Cream Cheese Base: In a mixing bowl, whisk the cream cheese until smooth and creamy. Add the sweetened condensed milk, vanilla extract, and lemon juice, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, mix the yogurt with cornstarch and flour. Gradually fold this mixture into the cream cheese mixture until smooth. Finally, gently stir in the whipping cream for extra creaminess.
- Bake: Pour the batter into the prepared tin and bake in a fan-assisted oven (if available) for 25 minutes, until the top is lightly browned and the center still has a slight jiggle.
- Cool: Let the cheesecake cool to room temperature for about 2 hours. Then, refrigerate for 3–4 hours to achieve the perfect set.
Make the Salted Caramel Sauce:
- Melt the Sugar: In a saucepan over low heat, melt the sugar without stirring until it reaches a deep amber color.
- Add Butter: Gradually add the butter in small increments, stirring continuously to combine.
- Incorporate Cream: Slowly pour in the warm cream, stirring after each addition until smooth and glossy.
- Finish: Simmer on low for 2 minutes, remove from heat, and stir in sea salt. Transfer to a heatproof container and cover the surface with plastic wrap. Let sit at room temperature for 12 hours. For longer storage, refrigerate up to 2 weeks. Rewarm gently before serving if the caramel thickens.
Serve:
Unmold the chilled cheesecake onto a serving plate and generously drizzle with the salted caramel sauce. The creamy, slightly tangy cheesecake pairs perfectly with the rich, sweet-salty caramel for an indulgent dessert experience. Perfect for special occasions—or whenever you want to treat yourself to something luxurious.
Tips & Tricks:
- Room Temperature Ingredients: Ensure the cream cheese and condensed milk are at room temperature to prevent lumps in the batter.
- Fan Oven: If your oven doesn’t have a fan, rotate the cake halfway through baking for even browning.
- Caramel Storage: Cover the caramel directly with plastic wrap to prevent a skin from forming.
- Mini Cakes: This recipe works perfectly for individual 5-inch cakes, but you can scale it up for larger cheesecakes.
This Mini Basque Cheesecake with Salted Caramel is a show-stopping dessert that’s creamy, rich, and slightly indulgent—just the way a cheesecake should be. One bite and you’ll understand why this dessert has earned a special place in every dessert lover’s heart.