Mini Burnt Basque Cheesecake for One/Two Recipe
This 4-inch Mini Burnt Basque Cheesecake is a rich, creamy dessert perfect for one or two servings. With its signature deeply caramelized top and creamy interior, this individual-sized cheesecake is quick to prepare and delivers the perfect balance of sweetness and slight bitterness from the burnt top. Ideal for those craving a gourmet dessert without the hassle of a large cheesecake.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 to 2 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Ingredients
Scale
Cheesecake Batter
- 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
Instructions
- Preheat Oven and Prepare Pan: Place your oven rack at the top position and preheat the oven to 500°F (260°C) for at least 15 minutes to ensure it reaches optimal temperature. Line a 4-inch cheesecake pan thoroughly with parchment paper, making sure it covers the sides well to prevent sticking and allow for easy removal. Refer to notes for tips on lining the pan perfectly.
- Mix Cheesecake Batter: In a medium-sized bowl, combine the softened cream cheese, heavy whipping cream, and sour cream. Mix until the mixture is smooth and well combined. Add the egg, vanilla extract, and sugar, whisking again until everything is fully incorporated. Finally, sift in the flour and mix just until combined to avoid overmixing.
- Fill Pan and Bake: Pour the prepared batter into the lined 4-inch pan, smoothing the top gently. Place the cheesecake on the top rack, at the very back of the oven to achieve the signature burn effect, then immediately reduce the oven temperature to 450°F (232°C). Bake for 20 minutes until the top is deeply caramelized and slightly cracked.
- Cool and Serve: Remove the cheesecake from the oven and let it cool in the pan for 20 minutes. After cooling, lift the cheesecake out using the parchment paper and transfer it to a cooling rack. Enjoy the cheesecake once it reaches room temperature or refrigerate if you prefer a firmer texture before serving.
Notes
- To line the 4-inch cheesecake pan perfectly, cut parchment paper into squares larger than the pan and press them into the pan ensuring the paper rises over the edges. This helps the burnt cheesecake retain its shape and makes for easy removal.
- The high initial oven temperature and positioning on the top rack are crucial to achieve the characteristic burnt top and creamy center.
- Allowing the cheesecake to cool partially before removing from the pan prevents cracking and breaking.
Keywords: Mini Basque cheesecake, Burnt cheesecake, Individual cheesecake, Spanish dessert, Cream cheese dessert
