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Mini Basque Cheesecake

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This mini Basque cheesecake delivers everything you love about the famous burnt cheesecake in a smaller, more manageable size. With a deeply caramelized top and creamy, custard-like center, it’s indulgent, simple, and perfect for sharing or savoring solo.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 13–15 minutes
  • Total Time: 30 minutes active, plus chilling time
  • Yield: 1 mini cheesecake (serves 2–4)
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish
  • Diet: Vegetarian

Ingredients

  • 150 g (2/3 cup) full-fat cream cheese, room temperature
  • 50 g (1/4 cup) granulated sugar
  • 60 g (1/4 cup) heavy or thickened cream, room temperature
  • 1 large egg, room temperature
  • 3 g (1 teaspoon) cornstarch
  • 1/4 teaspoon vanilla bean paste

Instructions

  1. Preheat your oven to 250°C (480°F).
  2. Line a 4-inch round cake tin with parchment paper, allowing the paper to rise well above the tin edges.
  3. In a mixing bowl, stir the cream cheese until completely smooth.
  4. Add the sugar, cornstarch, and vanilla bean paste. Mix until fully combined and smooth.
  5. Add the egg and mix gently until the batter is smooth and glossy.
  6. Pour in the heavy cream and stir until just combined.
  7. Transfer the batter to the prepared tin and gently tap it on the counter to remove air bubbles.
  8. Bake for 13–15 minutes until the top is deep golden or lightly charred, with a wobbly center.
  9. Cool at room temperature for 15 minutes, then refrigerate until fully chilled before serving.

Notes

  • Chocolate swirl: Add 1–2 tbsp of melted dark chocolate before baking.
  • Matcha version: Mix in 1–2 tsp matcha powder for an earthy twist.
  • Add lemon zest for a hint of citrus brightness.
  • Store in the fridge for up to 4 days; serve chilled or let rest at room temperature for 10–15 minutes before serving.
  • Do not reheat, as it may overcook the creamy center.

Nutrition

Find it online: https://savorymomskitchen.com/mini-basque-cheesecake/