Dark Cherry Cheesecake (Basque-Style)

Steps

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1. 1
   Place cream cheese in a heat-resistant bowl and microwave at 600 watts for 30 seconds to soften (correction note in description). Whisk with a balloon whisk until smooth.
   ▶ ≈0:21
2. 2
   Add granulated sugar and mix until dissolved. The warm cream cheese will help the sugar dissolve quickly.
   ▶ ≈0:35
3. 3
   Add plain yogurt and mix until evenly distributed throughout. For this quantity, straining is not necessary.
   ▶ ≈0:49
4. 4
   Add the egg and mix well.
   ▶ ≈1:03
5. 5
   Add heavy cream and mix until combined.
   ▶ ≈1:18
6. 6
   Sift cake flour into the mixture and stir until no dry flour pockets remain.
   ▶ ≈1:32
7. 7
   Place silicone coated cupcake liners in a muffin pan. Put two dark cherries (with excess syrup removed) into each liner.
   ▶ ≈1:45
8. 8
   Pour the batter evenly into each cupcake liner.
   ▶ ≈2:09
9. 9
   Place the pan into a preheated oven at 220–230°C (428–446°F). Bake for approximately 17 minutes until lightly browned on top. The smaller size achieves ideal texture when lightly browned rather than deeply caramelized.
   ▶ ≈2:39
10. 10
    Remove from oven when evenly browned and allow to cool. Once cooled, refrigerate in the pan until completely chilled.
    ▶ ≈3:15
11. 11
    Serve the moist cheesecake with a spoon. It can be frozen and thawed in the refrigerator for later enjoyment.
    ▶ ≈3:31