Description
A delightful twist on classic Basque cheesecake, these cupcakes offer a creamy interior with a charred exterior, making them a perfect dessert for any gathering.
Ingredients
Scale
- 1 package cream cheese
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- Pinch of salt
Instructions
- Preheat the oven to 400°F (200°C) and line a muffin tin with cupcake liners.
- Beat the cream cheese and granulated sugar until smooth.
- Add the heavy cream, eggs, and vanilla extract, mixing until well combined.
- Fold in the flour and salt until just incorporated.
- Pour the batter into the prepared muffin tin, filling each liner about 3/4 full.
- Bake for 20-25 minutes, or until the tops are deeply golden and slightly puffed.
- Remove from the oven and let cool before serving.
Notes
Serve slightly warm or at room temperature, and store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 10g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg