These are all the rage right now, and really easy to make. You need room temperature ingredients to perfect the texture, and a hot oven. Double the recipe to make a larger 9” cheesecake.

Yields two 4” cheesecakes

8 oz cream cheese, at room temperature
6 T heavy cream, at room temperature
2 T sour cream, at room temperature
2 eggs, room temperature
1 t vanilla bean paste, or vanilla extract
¼ c sugar
Pinch kosher salt
1 T flour

Preheat the oven to 500 degrees. Move the oven rack to the upper third of the oven. Line two 4” mini cheesecake pans with parchment, letting excess overhang the pans.

In a stand mixer fitted with the paddle attachment, beat cream cheese, heavy cream, sour cream together until well mixed. Add eggs, vanilla, sugar, and salt and beat briefly to combine. Scrape down the sides of the bowl with a spatula. Add in flour and mix just to combine.

Divide cream cheese mixture between the two pans. Transfer cakes to the oven, placing them in the rear for maximum heat and browning, and lower the oven temperature to 450 degrees. Bake for 20-25 minutes until filling in the center is still just a little jiggly. If tops are not brown enough, run them under the broiler for 1-2 minutes. Transfer cakes to a wire rack to cool for 15 minutes. Loosen the spring and lift parchment paper and cakes to a rack to cool to room temperature. If not eating right away, refrigerate.

Mini Basque Burnt Cheesecakes