November 25, 2023
Gluten Free Basque Cheesecake
Prep time:
15 min
Cook time:
20 - 25 min
Total time:
1 hour
Gluten Free Basque Cheesecake
Indulge in the exquisite flavors of our Gluten-Free Basque Cheesecake, meticulously crafted into single-serve delights for an unparalleled tea time treat. Creamy, nutty, smoky, and caramelized cheesecake nestled within a crunchy Gluten-Free Oreo crust – each bite a symphony of textures and flavors. Thickened with HH these,
These mini Basque cheesecakes redefine indulgence, offering a rich and decadent experience in convenient single-serve sizes. Baked to perfection in a muffin pan, they embody the essence of a traditional Basque Cheesecake, renowned for its unique combination of creaminess and caramelized perfection.
The Gluten Free Oreo crust adds a delightful crunch to complement the smooth, smoky undertones of the cheesecake and Hand + Heart Gluten Free All Purpose Flour to bind the silky cream cheese filling is simply divine. Imagine savoring these treats, each bite transporting you to a realm of culinary delight where every nuance is carefully balanced.
Whether you’re a gluten-free connoisseur or simply seeking a refined tea time treat, our single-serve Gluten Free Basque Cheesecakes are here to elevate your experience. With their unique blend of flavors and textures, these mini delights promise to be a luxurious addition to your tea time repertoire, ensuring each moment is savored with unparalleled delight.
Gluten Free Basque Cheesecake
Prep time:
15 min
Cook time:
20 - 25 min
Total time:
1 hour
Yield:
36 servings
Author:
made by hand, from the heart
Ingredients
2 blocks (16 oz) cream cheese, room temperature
1 cup granulated sugar
4 eggs, room temperature
1/2 teaspoon sea salt
2 teaspoon vanilla extract
3 tablespoons Hand + Heart Gluten Free All Purpose Flour
2 cups heavy cream
36 pieces gluten-free Oreos
Instructions
- Preheat oven to 425ºF.
- Line 3 muffin pans with muffin liners. If you only one have 1 muffin pan, you’ll have to bake them in batches. Set aside
- Place one gluten free Oreo at the bottom of each liner. If you only have one muffin pan, you will need to bake 3 batches of these cheesecakes, or reduce the recipe.
- Using a hand mixer or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together on medium speed until very smooth, no lumps remain and sugar has dissolved.
- Scrape down the sides of the bowl frequently to avoid chunks. Decrease speed to medium-low and add eggs one at a time, beating each egg until incorporated before adding the next. Scrape down the sides of the bowl and beat for a few more seconds.
- Add the cream, salt, and vanilla and mix once more until incorporated. Scrape down the sides and bottom of the bowls and beat for a few more seconds until any large chunks are well distributed.
- Turn off mixer and sift gluten free flour evenly over the cheese mixture. Beat on low speed until incorporated. Scrape down the sides of the bowl to get that silky texture. Continue to beat until the mixture is very smooth and all ingredients are incorporated.
- Fill each muffin liners until it’s about a little more than 3/4 full. Do not overfill as cheesecakes will rise in the oven. You can also use an ice-cream scoop to evenly distribute the batter in each muffin liners. The cheesecake will be runny and the Oreos may float to the top. If this happens, simply push the cookie back to the bottom of the liner and use a toothpick to remove any bubbles.
- Place the cheesecakes in the middle rack of the oven and bake for 20 – 25 minutes until golden dark brown. Remove from the oven and let cool for a few minutes before removing from the baking pans. Let cool on a wire rack completely. The cheesecake will sink in the middle. If unable to bake 3 muffin pans at once, repeat with the second batch of cheesecakes.Store leftover cheesecakes in an airtight container in the fridge. Let cheesecake sit for a few minutes at room temperature to remove chill before serving.
