• Prep 10m
• Cook 25m
• Makes 18

Basque cheesecakes are known for their dark, “burnt” look. These mini versions are made in a silicone cupcake pan and flavoured with Baileys Irish Cream liqueur. They are extra creamy and indulgent, a perfect dinner party dessert.

Ingredients (7)

• 500g cream cheese, softened
• 225g (1 cup) caster sugar
• 3 eggs
• 4 tbsp Baileys Irish Cream liqueur, plus extra, to serve (optional)
• 2 tbsp plain flour, plus extra, to dust
• 300ml thickened cream
• Whipped cream, to serve

AllergensRecipe may contain gluten, wheat, egg, milk and lactose.

Method

• Step 1Preheat oven to 220°C/200°C fan forced. Grease 6-hole 125ml (½ cup) capacity silicone cupcake pan with melted butter and dust with plain flour.
• Step 2Use electric beaters to beat the cream cheese and sugar in a large bowl until light and creamy. Add the eggs, , flour and cream. Beat until combined.
• Step 3Spoon 80ml (1/3 cup) of cheesecake mixture into each cupcake hole. Bake for 20-25 minutes or until set but still slightly wobbly in the centre. Set aside to cool for 5 minutes before turning onto a wire rack to cool completely. Repeat with remaining mixture.
• Step 4Serve cheesecakes with whipped cream and a drizzle of , if using.