This Mini Basque Cheesecake is perfect for 1-4 people! It’s creamy and sweet, with a slight tang, softer than regular cheesecakes, and with a scorched top! Ready in just 3 steps, you can’t fail this one! Enjoy topped with ganache, jam, or as is!
Mini Basque Cheesecake
Hey guys, today I’m sharing with you this Mini Basque Cheesecake recipe also known as Burnt Cheesecake. This dessert has been trending a lot this year and I figured I’d make a mini version for my series of small-batch desserts!
It’s creamy and sweet with a slight tang, just like a regular cheesecake but even softer, almost custard-y. That is if you were wondering what is the difference between cheesecake and Basque cheesecake 😉 !
The other peculiarity of this dessert is that the top is supposed to be scorched on top, hence the name “burnt cheesecake”.
On social media, it’s typically seen with rivers of ganache on top and I wanted to recreate that look but you can also top it with your favorite jam or enjoy as is. It’s rich rich, so you don’t actually *NEED* a topping, it’s just for a pop of flavor.
Best thing? You can’t fail this cheesecake, really. It comes together in just 3 steps, you barely have to do anything. It’s also great as a make-ahead dessert since it has to cool down and set before you can cut it.
Let’s see how it’s made!
Ingredients for Mini Basque Cheesecake
- Cream Cheese. Traditionally, Basque Cheesecake is made with Philadelphia but I tested this recipe with other brands and they all work. Just make sure your cream cheese is full-fat and at room temperature.
- Sugar. You want to use white granulated sugar.
- Flour. To thicken the batter and help the cheesecake come together.
- Vanilla extract. For extra flavor.
- Heavy cream. Make sure it’s at least 35% fat. You really want all the fats when it comes to cheesecake, especially Basque.
How to make mini Basque burnt cheesecake
- Line a round pan with enough parchment paper so it goes up the sides and preheat the oven. This dessert comes together very quickly and you want your oven to be ready.
- Make the cheesecake batter. In a medium bowl, add all the ingredients and beat until completely smooth.
- Bake until scorched on top and still jiggly in the middle. The center will set as it cools down, kinda like pumpkin pie. Remove the cheesecake from the oven and allow to cool down to room temperature before removing it from the pan and chilling in the refrigerator. I recommend chilling overnight but a minimum of 4-6 hours should work and get you a clean slice when cutting.
Can I make it ahead of time?
Yes! This is a great dessert to make ahead of time and I actually recommend doing so, this way it has all the time it needs to set and chill in the refrigerator!
Simply make and bake 1 day ahead of time. The next day, take it out of the refrigerator about 30 minutes before serving (for best flavor), cut and serve.
How do you store Basque cheesecake?
You can store this dessert covered in the refrigerator for up to 4-5 days. Remove from the refrigerator about 30 minutes before serving for best flavor.
Basque Cheesecake topping ideas that everyone will love
- Ganache or just melted chocolate
- Dulce de leche
- Fresh fruit
- Crushed Oreos
- Peanut butter sauce
- Cherry pie filling
- Lemon curd
HAPPY BAKING!! I hope you’ll love this Mini Basque Cheesecake recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
MORE SMALL BATCH DESSERTS YOU’LL LOVE:
- Small Batch Brownies For Two
- Homemade Pumpkin Pie For Two
- 5 Ingredient Chocolate Lava Cakes For Two
- French Hot Chocolate For Two
Mini Basque Cheesecake
- 13 oz (370 g) cream cheese (full-fat, room temperature)
- 2 eggs (room temperature)
- 3/4 cups (150 g) white granulated sugar
- 3 tsp all-purpose flour
- 1/4 cups + 1 tbsp (75 ml) heavy cream (at least 35% fat, room temperature)
- 1/2 tsp vanilla extract
- Line a round 6-inch pan with enough parchment paper so it goes up the sides (about 2 inches or 5 cm above the rim of the pan). Set aside. Preheat the oven to 400F (200C).
- Make the cheesecake batter. In a medium bowl, add the cream cheese, eggs, sugar, flour, heavy cream, and vanilla extract. Beat using a hand-held mixer until completely smooth.
- Bake for 30-35 minutes or until scorched on top and still jiggly in the middle. The center will set as it cools down, similar to pumpkin pie. Remove the cheesecake from the oven and allow to cool down to room temperature before removing it from the pan, covering it and placing it in the refrigerator to chill overnight or for at least 4-6 hours. Remove from the refrigerator 30 minutes before serving for best flavor and texture.
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