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Mini Basque Burnt Cheesecakes

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These Mini Basque Burnt Cheesecakes bake in ramekins or mini cocottes for a perfectly caramelized top and ultra-creamy center—the iconic flavor of San Sebastián’s La Viña in a two-serving, 30-minute dessert.

Ingredients

Scale
  • 1 cup (226 g) cream cheese, room temperature
  • 1/3 cup (75 g) granulated sugar
  • 7 Tbsp (90 g) heavy cream
  • 1 large egg, room temperature
  • 1 Tbsp (7 g) cornstarch
  • 1/2 tsp vanilla extract
  • 1/4 tsp kosher salt
  • Optional caramel topping: 1/2 cup (110 g) sugar; 2 Tbsp water; 3 Tbsp (50 g) salted butter, diced; 1/4 cup (95 g) heavy cream; 1/8 tsp kosher salt
  • Optional strawberry topping: 1/2 cup frozen strawberries; 1 Tbsp water; 1 Tbsp sugar; juice of 1/2 lemon

Instructions

  1. Preheat oven to 480 °F (250 °C). Line two 3-in × 2-in ramekins or mini Dutch ovens with parchment.
  2. Beat cream cheese until smooth. Whisk in sugar, cornstarch and vanilla until fluffy.
  3. Add egg and heavy cream; whisk to a silky batter.
  4. Divide batter between prepared dishes; bake 13–16 min until tops are deep golden-brown and centers still jiggle.
  5. Cool 10 min in ramekins to deflate slightly, then unmold. Serve warm or chilled.
  6. Caramel (optional): Simmer sugar and water to amber; whisk in butter, then cream and salt. Cool.
  7. Strawberry sauce (optional): Simmer berries, water and sugar 3–4 min; blend smooth, return to pan with lemon juice and cook 10–15 min to jammy.
  8. Spoon sauces over cooled cheesecakes and enjoy.

Notes

  • Cheesecakes will puff, darken and collapse—this is normal.
  • Batter can be baked in one 6-in pan; double baking time.
  • For neat slices, chill 3 h, then bring to room temperature 30 min before serving.
  • Caramel and strawberry toppings are optional but elevate presentation.

Nutrition

Keywords: Basque, burnt cheesecake, mini cheesecake, small-batch dessert

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