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–+ servings
A burnt Basque style mini cheesecake sprinkled with icing sugar against a mottled metallic backdrop

Three ingredient mini cheesecake

Gluten free, lactose free, FODMAP friendly
5 from 8
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Prep Time 15 minutes
Cook Time 20 minutes
Course Dessert
Cuisine Food Intolerance Friendly
Servings 2 people

Ingredients
  

  • 1 x 250g cream packet lactose free full fat cream cheese
  • 65g (1/4 cup) caster or superfine sugar
  • 1 extra large egg

Instructions
 

  • Make sure your cream cheese is room temperature before starting. You can heat it gently in a bowl of warm water, provided the silver packaging is in tact. Preheat the oven to 200C/400F.
  • Add the cream cheese to the bowl of your stand mixer with the paddle attached. Beat on a low speed until the cream cheese is completely smooth.
  • Scrape the sides of your mixer down and add the caster sugar. Beat on a medium speed until the sugar has dissolved, about 2-3 minutes.
  • Scrape down the sides of your stand mixer again before adding the egg. Beat on a medium speed for about 5-10 minutes or until the mixture begins to look and feel a little fluffy. Initially it will look a little thin and watery but will progress past this stage to the fluffy stage.
  • Line your 11cm/4.3inch mini cake tin with a piece of baking paper big enough that it hangs over the edges of the tin. It will serve as handles and also just add to the aesthetic of your mini Basque style cheesecake.
  • Decant the cheesecake batter into the tin and place into the oven for 20 minutes or until the top of the cheesecake is golden brown. You can adjust the cooking time based on your oven and preferences. If you prefer a little jiggle, cook it for less time.
Keyword lactose free, lactose free cheesecake
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