Burnt Cheesecake Muffins

The burnt cheesecake developed by the chef of La Viña in San Sebastián. Not your typical cheesecake!

With loads of heavy cream, cream cheese and eggs, the cake is baked on a high temperature that caramelises the outside and leaves the inside rich and creamy with notes of egg, vanilla and espresso.

(Mini) muffins for your morning coffee break, afternoon tea or for birthday or team celebration treats.

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Ingredients: cream cheese, heavy cream, eggs, sugar, (bourbon madagascar) vanilla extract, espresso extract, wheat flower, salt & butter. Allergenes:  Contains gluten, dairy products and egg. May contain traces of nuts, peanuts, selery or soy.

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Keeps well 4 to 5 days when stored refrigerated. May also be frozen: take out of the fridge 12 hours before consuming. Best served at room temperature.