Mini Basque Burnt Cheesecakes

Small in size yet grand in flavour, these individual Basque-style cheesecakes bake at high heat to achieve their hallmark dark surface while retaining a custard-smooth interior. Unlike traditional cheesecakes, they require no crust, water bath or elaborate finishing—just a simple batter, intense heat and a brief rest before serving.

Why You’ll Love This Recipe

• Individual portions allow easy serving at gatherings.

• The high-temperature bake delivers a deeply caramelised top and rich, almost mousse-like centre.

• No crust means fewer steps and materials.

• The recipe is forgiving—slight cracks or uneven colouring are part of the rustic charm.

• Minis chill quickly, so you can enjoy them sooner than a full-size cheesecake.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cream cheese, full-fat, softened

• Granulated sugar

• Large eggs, room temperature

• Heavy cream

• All-purpose flour

• Pure vanilla extract

• Fine sea salt

Directions

1. Prepare the tin: Line a 12-cup standard muffin tray with overlapping strips of parchment so each well is fully covered and excess sticks up for easy removal. Lightly mist with non-stick spray.

2. Heat the oven: Preheat to 240 °C (465 °F) with a rack in the centre. The high heat is essential for the characteristic “burnt” finish.

3. Blend the batter: In a mixing bowl beat the cream cheese until completely smooth. Add sugar; mix until dissolved. Incorporate eggs one at a time, scraping down the sides. Pour in heavy cream, vanilla and salt, blending just until homogenous. Sift flour over the mixture and fold until no dry streaks remain.

4. Fill the cups: Divide the batter evenly among the lined wells, filling almost to the rim (the cakes will rise then fall). Tap the tray lightly to release large air bubbles.

5. Bake: Place the tray on the middle rack and bake 12–14 minutes, or until the tops are a deep mahogany and the centres still tremble when shaken.

6. Cool: Remove to a wire rack. Allow cakes to cool in the tin 20 minutes, then lift out using the parchment flaps and set on the rack to reach room temperature.

7. Chill and serve: Refrigerate for at least 1 hour to set. Serve chilled or at cool room temperature.

Servings and Timing

• Yield: 12 mini cheesecakes

• Active preparation: 15 minutes

• Baking time: 12–14 minutes

• Cooling time (room temperature): 20 minutes

• Chilling time: 1 hour

• Total time: approximately 1 hour 45 minutes

Variations

• Chocolate swirl: Marble 60 g of melted dark chocolate into half the batter before filling the cups.

• Espresso: Dissolve 1 teaspoon of instant espresso powder in the vanilla extract for a subtle coffee note.

• Citrus: Add the finely grated zest of one orange or lemon for a bright twist.

• Gluten-free: Substitute the flour with an equal weight of cornstarch.

• Keto-friendly: Use an erythritol-based sweetener and replace flour with almond flour; monitor colouring closely as alternative sweeteners brown differently.

Storage/Reheating

Refrigerate fully cooled cheesecakes in a covered container for up to 4 days. For longer storage, freeze individually wrapped cakes in an airtight bag for up to 2 months; thaw overnight in the refrigerator. These cheesecakes are best served chilled, but if you prefer a slightly softer texture, let them sit at room temperature for 15 minutes before serving. Do not reheat in the oven or microwave, as doing so will compromise the creamy centre.

FAQs

Can I use low-fat cream cheese?

Low-fat varieties lack the richness needed for the classic Basque texture; full-fat cream cheese is strongly recommended.

Why do the tops crack?

Minor cracking is normal. Rapid temperature changes or over-baking can exaggerate cracks; allow for proper cooling time.

My cheesecakes did not brown deeply—what went wrong?

Ensure the oven is fully preheated to 240 °C (465 °F) and that the rack is centred. A light-coloured pan may also reduce browning.

Can I make these without a muffin tin?

Yes. Bake the batter in six 8 cm (3 inch) paper soufflé cups placed on a sheet pan; adjust bake time to about 18 minutes.

How do I know when they are done?

Look for a dark amber top with puffed edges while the centre still wobbles slightly when the tin is nudged.

Is parchment paper necessary?

Yes. It prevents sticking, creates the signature rustic edges and facilitates removal.

Can I flavour the batter with fruit purée?

Fruit purées introduce extra moisture; instead, add a small spoonful of jam on top after baking and cooling.

What flour-free option can I use to thicken the batter?

Cornstarch or rice flour may replace all-purpose flour in equal weight to maintain structure without gluten.

May I reduce the sugar?

Reducing by up to 20 per cent maintains texture, but further reduction can alter set and browning.

How long can they sit at room temperature?

For food safety, do not leave beyond 2 hours; promptly refrigerate any remaining portions.

Conclusion

Mini Basque Burnt Cheesecakes capture the rustic appeal of the original Spanish classic in convenient, single-serve form. With minimal equipment and straightforward steps, they deliver a striking appearance and sumptuous texture that belies their simplicity. Perfect for dinner parties, afternoon coffee or an indulgent snack, these small yet sophisticated treats are sure to become a favourite in your dessert repertoire.

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