Eggnog Basque Burnt Cheesecake Recipe Sugar Free Easy Mini Cheesecake!

This basque burnt cheesecake recipe (or burnt basque cheesecake...same difference) has been given some holiday spirit with the addition of eggnog. And you don't have to feel guilty because they're sugar free via the use of the miracle no calorie natural sweetener monk fruit! This is a easy mini cheesecake recipe, and a fast cheesecake recipe! The basque style cheesecake looks burnt on top but it's really just carmelized and is quite tasty if i say so myself!

Products used in this video: As an Amazon Associate Dads Dishes will earn from qualifying purchases.
Monkfruit sweetener (1 lb): https://amzn.to/2KuxSXf
Monkfruit sweetener (3 lbs): https://amzn.to/2WskB3F

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(approx 7-8 muffins)
ingredients:
250g Cream Cheese
85g monk fruit sweetener (but only use 55g if using eggnog)
1 Egg yolk
2 whole Eggs
140ml Heavy whipping Cream (4.7 fl oz) or Eggnog (but only really thick stuff. If using Dads Dishes eggnog recipe, use only if made with 6 egg yolks and full fat milk and cream, and also omit the egg white froth which floats to the top. Do NOT use "lite" eggnog or eggnog made with skim/lowfat milk)
7gr Cake Flour
1 tsp ground nutmeg (omit if you used eggnog instead of heavy whipping cream)
1 tsp Vanilla Essence

Mash cream cheese a bit then blend in the monk fruit sweetener with a spatula.
Add the egg yolk and two whole egg in, mix with whisk.
Add vanilla essence, continue whisking.
Add in the heavy cream, then the cake flour, then nutmeg, whisking between ingredients.
Use parchment paper cupcake liners to line a muffin pan, or just take a square of regular parchment and crumble it up then fold into the liner of the muffin holes. Cut the squares big enough so that there will be at least 2-3cm overhang from the brim. Fill 7-8 cups to the brim (because they will not rise).
Bake in oven for 30 minutes at 240C / 464F. Tops should be medium brown. Let cool completely, For best taste, put in fridge for 4 or more hours before eating.

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