The Best Mini Basque Burnt Cheesecake Recipe

The Cheesecake That Embraces Its “Flaws”

Mini Basque Burnt Cheesecake. There’s a kind of magic in a dessert that asks for so little and gives so much. I used to be intimidated by cheesecake—the precise temperatures, the dreaded cracks, the fussy water bath. That is, until I discovered this style of Mini Basque Cheesecake. This isn’t your average cheesecake. It’s a beautiful rebellion.

With its intentionally dark, “burnt” top and impossibly creamy, jiggly center (that’s blissfully free of a soggy bottom, much like our guide on how to prevent soggy bottom pie crust), it’s a dessert that’s both rustic and elegant. And by making them mini, in individual ramekins, we’re taking all that magic and making it even easier and faster. No springform pan, no water bath, just straightforward, blissful baking. If you love the creamy texture of cheesecakes but want a fruitier twist, you have to try this incredible Velvety Mango Cheesecake. Get ready to fall in love with the most forgiving and impressive cheesecake you’ll ever make.

Mini Basque Burnt Cheesecake Recipe

Recipe by MayaCourse: DessertCuisine: SpanishDifficulty: Easy

Servings

4

Cheesecakes

Prep time

15

minutes

Cooking time

25

minutes

Calories

585

kcal

Total time

40

minutes

I used to stress over perfect, crack-free cheesecakes until this recipe set me free. These mini Basque cheesecakes are my go-to for a stunning yet simple treat. Their rustic, caramelized charm and rich, creamy center never fail to impress with minimal effort.

Ingredients

• 16 oz – block – Cream Cheese – (full-fat, softened to room temperature)

• 2/3 cup – granulated – White Sugar

• 2 – large – Eggs – (at room temperature)

• 1 cup – heavy – Whipping Cream

• 1 tsp – pure – Vanilla Extract

• 1/4 cup – all-purpose – Flour – (sifted)

• 1/4 tsp – fine – Salt

Directions

• Preheat your oven to 400°F (200°C). Lightly grease four 6-ounce ramekins.
• In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
• Gradually add the sugar and beat for 1-2 minutes until well combined and smooth.
• Add the eggs one at a time, beating well after each addition until fully incorporated.
• Pour in the heavy cream and vanilla extract. Mix on low speed until the batter is uniform.
• Add the sifted flour and salt. Mix on low until just combined. Do not overmix.
• Divide the batter evenly among the prepared ramekins. Tap them gently on the counter to release any large air bubbles.
• Place the ramekins on a baking sheet and bake for 25-30 minutes, or until the tops are deep brown and puffed, but the centers still have a pronounced jiggle.
• Let the cheesecakes cool completely at room temperature, then cover and refrigerate for at least 4 hours, preferably overnight, before serving.

Notes

• Embrace the Jiggle: The center should look very wobbly when you take them out. It will set perfectly in the fridge. An over-baked cheesecake loses its signature creamy center.
• Room Temp is Key: Using room temperature cream cheese and eggs is non-negotiable for a silky-smooth batter without lumps.
• Don’t Overmix: Once you add the flour, mix only until you no longer see white streaks. Overmixing can incorporate too much air and affect the texture.
• The Oven is Your Co-Pilot: All ovens vary! Start checking at the 22-minute mark. You’re looking for a beautifully dark, caramelized top.