Tarta de queso vasca

Makes: 6 mini cheesecakes Serving size: 1 mini cheesecake, approximately 30 g

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat oven to 425°F (220°C). Line 6 muffin cups with squares of parchment paper, allowing the edges to stick up above the pan. Bring the cream cheese and mascarpone to room temperature. Mix cream cheese and mascarpone until completely smooth. Add monk fruit sweetener and mix well. Add the egg and mix just until incorporated. Do not overbeat. Add milk, vanilla, and salt. Mix until smooth and creamy. Divide evenly between the 6 muffin cups, filling them almost to the top. Bake for approximately 14–17 minutes. The tops should be deeply browned and caramelized, while the centers should still jiggle when the pan is gently moved. Cool at room temperature for about 1 hour. Refrigerate for at least 3–4 hours, preferably overnight. For the creamiest texture, remove from the refrigerator about 20–30 minutes before serving.