Easy Mini Basque Cheesecake

• servings: 2 servings
• active time: 10 minutes
• total time: 28 minutes

Ingredients

1 cup cream cheese (softened to room temperature)

1/3 cup granulated sugar

1/2 cup heavy cream

1 large egg (at room temperature)

1 tablespoon cornstarch

1 teaspoon vanilla extract

1/2 teaspoon salt

Directions

Preheat your oven to 450°F (232°C). (Alternatively, you can do 400°F with a longer bake time.)

In a mixing bowl, beat the softened cream cheese with an electric mixer for about 30 seconds until smooth and creamy.

Add the sugar, cornstarch, vanilla extract, and salt, and mix until the mixture is light and fluffy. Then, add the egg and heavy cream, mixing until the batter is smooth and completely combined.

Line two mini Dutch ovens (3 inches wide by 2 inches high) with parchment paper, letting the edges of the paper extend slightly over the sides.

Divide the batter evenly between the two prepared Dutch ovens. Bake for 18 minutes, or until the tops are deeply golden brown, almost dark brown, and the centers are set with a slight jiggle.

Remove from the oven and allow the cheesecakes to cool before serving.