Mini Burnt Basque Cheesecake Recipe

The Mini Burnt Basque Cheesecake, with its signature caramelized top and lusciously creamy center, is a showstopper in every bite. Imagine all the drama and deliciousness of the classic Basque cheesecake, but in a cute 7-inch size that’s perfect for sharing—or not! Indulge in this dreamy Spanish dessert that’s impossibly easy to make, gloriously rustic, and unapologetically irresistible.

Ingredients You’ll Need

This Mini Burnt Basque Cheesecake is all about simple, quality ingredients. Every one brings something special: tang from the cream cheese, sweetness from sugar, freshness from lemon zest, and a whisper of vanilla to round out that silky, luscious custard flavor.

• Cream cheese (370 g): For the best texture and flavor, use full-fat cream cheese at room temperature—trust me, it makes all the difference in creating a perfectly rich and lump-free batter.
• Sugar (⅔ cup): The right amount to complement the tangy cream cheese without making the cake overly sweet.
• Vanilla extract (1 teaspoon): Adds subtle warmth and depth to the cheesecake’s custardy base.
• Lemon zest (½ teaspoon): Just enough to brighten the flavor and balance the richness.
• Salt (¼ teaspoon): Enhances all the sweet, tangy, and creamy notes—don’t skip it!
• Flour (4 tablespoons): A little flour is the secret to that dreamy, soufflé-like texture that holds its shape with every slice.
• Eggs (2) + 1 Egg yolk: These bring structure and an unmatched custardy smoothness to the cake.
• Heavy cream (1 cup): Delivers full-on creamy decadence and that iconic Basque cheesecake wobble.

Variations

The best thing about Mini Burnt Basque Cheesecake is how beautifully it adapts to your cravings. With just a couple of tweaks, you can make it fit any mood, any pantry, and just about any dietary need—your kitchen, your rules!

• Chocolate Swirl: Marble in a few tablespoons of melted dark chocolate before baking for a dramatic flavor twist.
• Gluten-Free: Swap the flour for a 1:1 gluten-free baking blend—the cake’s deliciously creamy texture will stay perfectly on point.
• Citrus Lovers’ Dream: Add a touch more zest or a teaspoon of orange blossom water for an extra bright, fragrant finish.
• Miniatures for Parties: Divide the batter among lined muffin tins for truly bite-sized cheesecakes, ideal for gatherings or gifting!

How to Make Mini Burnt Basque Cheesecake

Step 1: Prep Your Pan and Oven

Start by lining a 7-inch springform pan with parchment paper—crumpling the paper first helps it hug the pan’s sides and creates those beautiful, rustic folds. Preheat your oven to a fiery 200°C (400°F); you want it nice and hot for that coveted caramelized top.

Step 2: Cream the Cream Cheese

In a large bowl, beat the room-temperature cream cheese with an electric mixer until smooth and fluffy. This first step is the secret to avoiding stubborn lumps and getting that divinely creamy texture every Basque cheesecake fan craves.

Step 3: Sweeten Things Up

Add sugar, vanilla extract, and lemon zest to the cream cheese. Continue beating until everything is silky and completely combined, scraping down the bowl to make sure every bit of flavor is mixed in. The aroma at this point is pure happiness!

Step 4: Incorporate Eggs & Yolks

Gently beat in the eggs and extra yolk, mixing just until incorporated. Avoid overmixing here—you want the batter to stay airy and custardy, not dense.

Step 5: Add Cream & Flour

Pour in the heavy cream and sift the flour over the top to prevent clumps. Mix by hand or on low speed, just until the batter is smooth and uniform with no streaks or lumps.

Step 6: Fill the Pan & Release Air Bubbles

Transfer the batter to your prepared pan. Give it a few gentle taps on the counter to pop any lingering air bubbles—this goes a long way toward achieving that smooth, custard-like finish!

Step 7: Bake to Burnt Perfection

Bake in the preheated oven for 50–60 minutes. Don’t be alarmed if the top looks deeply caramelized (almost burnt!) while the center remains slightly wobbly—this is what makes the Mini Burnt Basque Cheesecake so irresistible. The dramatic top and custardy middle are the hallmarks of this dessert.

Step 8: Chill Before Serving

Let your cheesecake cool completely to room temperature, then refrigerate for at least two hours (overnight is even better). This rest time gives it that signature creamy texture and makes slicing a dream. Remove from pan and enjoy as is, or straight from the fridge for an ultra-chilled treat!

How to Serve Mini Burnt Basque Cheesecake

Garnishes

This little beauty needs very little to shine, but a light dusting of powdered sugar, a swirl of softly whipped cream, or some fresh summer berries takes Mini Burnt Basque Cheesecake to an irresistible new level. If you’re feeling fancy, a grating of lemon zest or a drizzle of berry coulis adds a pop of color and flavor contrast.

Side Dishes

Sometimes all you need is a great cup of coffee or a glass of sherry alongside your slice. For a dessert spread, serve with a fresh fruit salad, poached pears, or a scoop of tangy sorbet to complement the creamy, caramel richness of your cheesecake.

Creative Ways to Present

Try slicing the Mini Burnt Basque Cheesecake into tiny wedges and arranging them on a platter with piles of berries and edible flowers, or serve individual slices in jars layered with macerated fruit for a whimsical dessert-in-a-jar experience. You can even cut into bite-sized squares for a striking, rustic dessert board!

Make Ahead and Storage

Storing Leftovers

Just pop any leftover Mini Burnt Basque Cheesecake into an airtight container and store it in the refrigerator for up to five days. The flavor and texture actually improve as it rests, becoming even more luscious (if you can keep from sneaking a slice every time you pass the fridge)!

Freezing

Yes, you can freeze slices (or the whole cake!) for up to a month. Wrap each piece tightly in plastic wrap and pop them in a freezer bag. Thaw overnight in the fridge before serving to maintain that dreamy, creamy consistency.

Reheating

The Mini Burnt Basque Cheesecake is best enjoyed chilled or at room temperature, but if you like it just slightly warm, pop a slice in the microwave for 10–15 seconds. The custard will turn extra melty—just be careful not to overheat, or it’ll lose that gorgeous texture!

FAQs

Final Thoughts

If you’re craving a dessert that’s spectacularly simple yet truly special, this Mini Burnt Basque Cheesecake will win you over at first bite. Gather your ingredients, preheat that oven, and embrace the drama—your new favorite easy cheesecake awaits! Happy baking, and don’t forget to savor every creamy, caramelized slice.

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