Using a teaspoon measuring spoon, scoop a dollop (about 1 1/2 tsp.) of cheesecake batter in center of each stack. Bake bites until cheesecake is set and phyllo is golden brown, about 15 minutes.
The best part is this recipe is forgiving to the baker as the dark, cracked surface is part of its rustic charm. This simplicity makes Basque cheesecake an easier option to make at home.
“Finally, a recipe that you are allowed to burn ... This will help you remove the cheesecake from the tin later on and will prevent it from sticking. Just scrunch the parchment in!