Spanish Basque Burnt Cheesecake Bites

• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Nonstick cooking spray

Steps

1. 1 Preheat oven to 325°F and line a muffin tin with paper liners. Spray liners with nonstick spray.
2. 2 In a bowl, beat cream cheese and sugar until smooth.
3. 3 Add eggs one at a time, mixing well after each addition.
4. 4 Stir in sour cream, vanilla, and salt until just combined.
5. 5 Divide batter evenly among muffin cups.
6. 6 Bake for 18-20 minutes, or until edges are set but centers are still slightly jiggly.
7. 7 Let cool completely at room temperature.
8. 8 Serve and enjoy the burnt tops!

Nutrition

Tips

• Keep an eye on the oven towards the end of baking to achieve that perfect burnt top without overcooking.
• For a richer flavor, let the cheesecake bites rest in the fridge for a few hours before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Let stand at room temperature for 10 minutes before serving.

Serving Suggestions

• Serve with a dollop of whipped cream or a berry compote for an extra touch of elegance.

FAQ