Name: Mini Burnt Basque Cheesecake for One/Two Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Spanish
Ingredients: 4 oz cream cheese, at room temperature; 3 tbsp heavy whipping cream, at room temperature; 1 tbsp sour cream, at room temperature; 1 egg; 1/4 tsp vanilla extract; 2 tbsp sugar; 1.5 tsp all-purpose flour

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Introduction

This 4-inch Mini Burnt Basque Cheesecake is the perfect treat for one or two people. With its creamy interior and caramelized top, it brings the iconic flavor of the Basque cheesecake in a small, convenient size. Enjoy a rich dessert without any leftovers!

A close-up image of a thick slice of creamy cheesecake with a smooth pale yellow inside and a darker golden-brown top layer. The cheesecake is partly lifted by a fork on the right side, showing its soft and dense texture. The background has a soft blur effect with a white marbled texture beneath, making the cheesecake stand out. The edges of the slice are clean and slightly crumbly at the bottom. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 oz cream cheese, at room temperature
3 tbsp heavy whipping cream, at room temperature
1 tbsp sour cream, at room temperature
1 egg
1/4 tsp vanilla extract
2 tbsp sugar
1.5 tsp flour

Instructions

Step 1: Place your oven rack at the top position and preheat your oven to 500°F (260°C) for at least 15 minutes. Line the inside of your 4-inch cheesecake pan with parchment paper, making sure the paper comes up around the edges for easy removal.
Step 2: In a medium bowl, mix the softened cream cheese, heavy whipping cream, and sour cream until smooth and well combined. Add the egg, vanilla, and sugar, then whisk again until fully incorporated. Finally, add the flour and mix until just combined.
Step 3: Pour the batter into the prepared cheesecake pan. Place the pan on the top oven rack, all the way at the back for the highest heat exposure. Reduce the oven temperature to 450°F (232°C) and bake for 20 minutes, allowing the top to caramelize and develop that characteristic burnt look.
Step 4: Remove the cheesecake from the oven and let it cool in the pan for 20 minutes. Then carefully lift the cheesecake out using the parchment paper and transfer it to a cooling rack. Serve once it reaches room temperature, or chill in the fridge if you prefer it firmer.

Tips & Variations

To line your pan perfectly, press the parchment paper into the bottom and sides, then trim excess to create a neat fit that extends above the rim.
Use full-fat cream cheese for the creamiest texture and best flavor.
Try adding a teaspoon of lemon zest for a subtle citrus twist.
If you don’t have a 4-inch pan, a similarly sized ramekin will work, just watch the baking time closely.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 3 days. When ready to eat, you can enjoy it chilled or bring it to room temperature for a softer texture. Reheating is not recommended as it may alter the creamy consistency.

How to Serve

A round cheesecake with a thick, smooth, pale yellow inside and a golden brown, slightly burnt top crust sits on a piece of white parchment paper over a white marbled texture. One triangular slice, showing the same creamy, soft texture and browned edges, is placed in front of the whole cake. A close-up fork holds a small bite-sized piece of cheesecake, focusing on the creamy inside and browned edges. The background is softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake larger or in a different pan?

Yes, you can scale the ingredients up proportionally for a bigger pan, but baking times will need adjustment. Keep an eye on the color and texture as it bakes to avoid over- or under-cooking.

Why does the cheesecake have a burnt top?

The burnt top is intentional and characteristic of Basque cheesecakes. The high heat caramelizes the sugars on the surface, giving it a deep brown color and a slightly smoky, rich flavor that contrasts beautifully with the creamy interior.