Mini Basque Cheesecakes
Recipe from Ronan Healy
There's no crust, no water bath, and no cracking to worry about. With Basque cheesecake, the "burnt" top is the whole point. This recipe is crafted by Michelin-trained private chef Ronan Healy and takes its cue from La Viña, the bar in San Sebastián where the style was made famous, and shrinks it down into individual Basque cheesecakes baked in the 12-cup muffin pan from the Baker’s Kit Pro. The Wonder Oven® Pro gets them dark and caramelized in about 15 minutes while the centers stay soft. Make them a day ahead, and let them sit out for half an hour before serving, so the centers turn silky.
40 minutes, plus cooling
and chilling
15 mins
12
What You'll Need
Ingredient
Three 8-ounce packages full-fat cream cheese, at room temperature
¾ cup plus 2 tablespoons granulated sugar
¼ cup packed light brown sugar
5 large eggs
2 large egg yolks
1⅔ cups heavy cream
1 tablespoon all-purpose flour
1 teaspoon pure vanilla extract
1 teaspoon Diamond Crystal kosher salt (or a scant ¾ teaspoon Morton)
Flaky sea salt, optional
Directions
Step 1
Preheat the Wonder Oven Pro to 450°F. Line a 12-cup muffin pan with crumpled squares of parchment paper, letting the parchment extend slightly above the rim of each cup.
Step 2
Combine the cream cheese, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until completely smooth, scraping down the sides of the bowl frequently. Avoid incorporating excess air.
Step 3
Whisk the eggs and yolks together in a bowl. With the mixer on low speed, add the eggs to the cream cheese mixture in 4 or 5 additions, mixing until fully emulsified after each addition.
Step 4
Whisk the flour into 3 tablespoons of the cream in a small bowl until completely smooth. Whisk in the remaining cream, the vanilla, and the kosher salt. With the mixer on low speed, slowly add the cream mixture to the cream cheese mixture.
Step 5
Strain the batter through a fine-mesh sieve or chinois into a large bowl. Let rest for 15 to 20 minutes to allow any air bubbles to dissipate.
Step 6
Divide the batter evenly among the prepared cups, filling them nearly to the top. Bake for 11 to 15 minutes, until the tops are very dark and the centers are still jiggly; begin checking at 11 minutes.
Step 7
Let the cheesecakes cool completely in the pan at room temperature, then refrigerate until cold. Let stand at room temperature for 30 to 45 minutes before serving. Sprinkle with flaky sea salt, if desired.
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Ronan Healy
Chef Ronan Healy is a Los Angeles–born chef whose career spans Michelin-starred kitchens, international touring, and bespoke private dining. After honing a technique-driven style at acclaimed restaurants including Mélisse, Sushi | Bar, Pasta | Bar, and ILIS in Brooklyn under Mads Refslund, he founded his own private chef company, cooking for recording artists including Halsey, as well as actors, athletes, and ultra-high-net-worth clients, in settings from private villas to tour buses and jets around the world. Now Culinary Director of The Georgian Hotel, where he previously served as Sous Chef during its reopening, Healy is reshaping the hotel's menus while honoring the property's history.
