Okay, I'm lying. I'm totally ready to stop stress by eating sweets. In fact, I studied the Mediterranean diet. Sounds good! It sounds healthier than keto (which I still flirt with occasionally), because you can eat a lot of vegetables and whole grains. I'm thinking about experimenting with some Mediterranean diet recipes on the blog, so if you like it, leave a comment below. Or tell me what your favorite recipes are – I'm excited to learn.
But you're not there for the diet recipes, so let's talk about this Burnt Basque Cheesecake. I love it because it's made in a mini loaf pan so you can remove the slices like a loaf cake. This gives the impression of being less dessert and more like one of those morning pastries that disguise themselves as "bread." You know, lemon bread and banana bread and the like. Which, let's face it, is kind of like lemon banana cake, but in a different way.
I love the form factor of bread, so it's no surprise that I love this Basque Cheesecake. It's a little different from the other Basque cheesecake recipe on the blog. I wanted to play with proportions and smalls and try using cornstarch instead of flour for a completely gluten-free cheesecake.
This lil cheese bread was soft and creamy with a hint of burnt caramel from the burnished top. I loved it and now it is part of me forever :)
PS: If you haven't heard of Basque cheesecake, read my original post here!
Burnt Basque Cheese Cupcake Recipe
It serves 1
Time to cook 20 min
Total time 30 min
- 8 onz Fresh cheese very soft
- 60 60 grams sugar 1/4 cup plus 1 tablespoon
- 1 big egg
- 1 soup spoon cornstarch
- 135 grams thick cream 2 tablespoons + 2 teaspoons
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Line a small loaf pan with parchment paper. Heat oven to 450°F.
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Beat the cream cheese and sugar together until very light and fluffy, making sure all the sugar is dissolved. If you're super particular, melt the cream cheese with the sugar in a bowl in a double boiler. Add the egg and beat until smooth.
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In another bowl, add the cornstarch and a little of the cream, beating until smooth, making sure the cornstarch is not lumpy. Slowly add the remaining cream, beating until very smooth.
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Slowly pour the cream and cornstarch mixture into the cheese mixture. Mix well to make sure everything is combined.
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Bake for 20 minutes or until the top is very dark and charred, but the middle still has a little jiggle. Grill for a few minutes for additional charcoal if desired. Let cool on a rack to room temperature. Remove from box, cut and enjoy!
