Print

Mini Burnt Basque Cheesecake Recipe

Print Recipe

★★★★★

4.4 from 83 reviews

A rich and creamy Mini Burnt Basque Cheesecake featuring a caramelized, deeply browned top and a smooth, custard-like interior. This dessert is known for its unique burnt exterior that perfectly contrasts its velvety texture inside, all made easy in a mini-sized version for individual servings.

Ingredients

Scale

Cheesecake Batter

  • 200g cream cheese, softened
  • 100g granulated sugar
  • 2 large eggs
  • 150ml heavy cream

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) to ensure it reaches the high heat needed for the characteristic burnt top.
  2. Prepare the batter: In a mixing bowl, combine softened cream cheese and granulated sugar. Blend until smooth and creamy. Add eggs one at a time, mixing well after each addition. Finally, pour in the heavy cream and mix until fully incorporated and the batter is silky.
  3. Pour into molds: Divide the batter evenly into mini cheesecake pans or ramekins lined with parchment paper to prevent sticking and allow easy removal.
  4. Bake: Place the mini cheesecakes into the preheated oven and bake for about 25 minutes or until the tops are deeply browned and burnt-looking, but the center remains slightly jiggly, indicating a creamy texture inside.
  5. Cool and chill: Allow the cheesecakes to cool at room temperature. Once cooled, refrigerate for at least 2 hours to set fully before serving.

Notes

  • Use full-fat cream cheese and heavy cream for the best rich texture.
  • Do not overbake; the cheesecake should be burnt on top but creamy inside.
  • Lining the pans with parchment paper helps achieve the signature rustic edges and makes removal easier.
  • For added flavor, vanilla extract can be included in the batter if desired.

Keywords: Mini Burnt Basque Cheesecake, Basque cheesecake, burnt cheesecake, creamy cheesecake, Spanish dessert, baked cheesecake

Find it online: https://recipeswithria.com/mini-burnt-basque-cheesecake-recipe/