This mini burnt basque cheesecake is the perfect-sized cheesecake if you don't serve a crowd. Yes, this cake is intentionally "burnt" with a slightly burnt caramelly flavor that adds so much to this cheesecake.
This mini burnt cheesecake is super easy to make. There are basically no rules with this cheesecake. It is an anti-cheesecake. Baked at high temperature, without a water bath, has a burnt top, made without a crust.
Why this recipe works
- There is no water bath involved.
- This recipe uses super simple ingredients.
- Turns out perfect every time!
- This recipe is a make-ahead recipe, so it’s perfect to make the day before a gathering.
- You can top this cake with any topping that you’d like, this step allows you to make this cheesecake your own!
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Cream cheese- the most important ingredient in this recipe, is the cream cheese. Make sure that you are using full-fat cream cheese, it's important that you use full-fat cream cheese and make sure that it’s at room temperature.
Granulated sugar- you will need one cup of granulated sugar for this recipe. The cheesecake will be sweet, but not too sweet. One cup of sugar is the perfect balance of sweetness for this recipe.
Eggs- you will need 2 large eggs for this recipe. Make sure that the eggs are at room temperature.
Egg yolk- you will need one egg yolk for this recipe. Make sure that its at room temperature.
Heavy cream- make sure that your heavy cream is at room temperature.
Lemon zest- the lemon zest adds an aroma and a light flavor to this cake. Don’t worry, this cheesecake will not taste like a lemon cheesecake.
Flour- you can either use flour or cornstarch. for a gluten-free filling, replace the flour with cornstarch.
Pinch of salt- helps to balance the flavors.
Step 3: Add the sugar, lemon zest, and vanilla extract and mix until the mixture is creamy and smooth.
Step 4: Add the eggs and egg yolk and mix until combined. Don't overmix.
Step 5: Add the heavy cream and sift in the flour. Mix until combined and there are no lumps of flour.
Step 6: Pour the cheesecake batter into the parchment paper-lined baking pan and release air bubbles by tapping the pan onto a flat surface.
Step 7: Bake the cheesecake in a 200c (400f) preheated oven for 50-60 minutes or until the top of the cheesecake is burnt and there is a slight jiggle to the cheesecake.
Step 8: Remove the cake from the oven and let it cool to room temperature. Remove the cake from the pan and serve either at room temperature or cool from the fridge!
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures you that your cheesecake will be stable and will not crack.
- Let your cheesecake cool in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set in the pan. We like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your eggs are at room temperature.
- Don’t overbeat the mixture! It's really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don't open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or to crack.
Cutting cheesecake, the right way is very important. To get even and clean cheesecake slices, make sure that you are using a serrated knife.
Our favorite way to cut cheesecake and cakes is by dipping a long knife into hot water, once the knife warms up, wipe off the excess water, and slice the cake. Dip and wipe the knife between every slice.
This classic cheesecake will last for up to 4 days stored in the fridge.
You will know that your cheesecake is done baking when you see that the edges of the cheesecake are set, but the middle is a bit jiggly.
Don’t worry! The middle of the cake will be set in the cooling process.
To freeze this cheesecake, bake it according to the instructions, then cool it according to the instructions in the fridge.
When the cake is completely cooled, you can freeze the cake covered in a few layers of plastic wrap or foil.
This cheesecake will freeze for up to 3 months. To thaw, place the cheesecake in the fridge overnight.
There are a few substitutions that may be helpful for your diet:
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with cornstarch or with gluten-free flour.
Citrus - add 1 teaspoon of lemon zest or orange zest to add a nice flavor to this cheesecake. This step is highly recommended. We love adding zest to cheesecakes.
Chocolate- If you like a chocolate flavor in your cheesecake, add 50 grams of melted dark chocolate into the cheesecake batter and bake according to the instructions.
Bake it less- If you like a super soft creamy middle in your cheesecake, bake it for less. If the top isn't brown enough, you can turn on the broil setting in your oven for a few minutes for it to brown (keep an eye so it wouldn't burn).
- Strawberry sauce
- Cherry sauce
- Caramel sauce
- Fresh berries
- Whipped cream
- Chocolate ganache
- Chocolate whipped cream
- Blueberry sauce
- Raspberry sauce
More cheesecake recipes
Nutella cheesecake- This no-bake Nutella cheesecake is rich in Nutella flavor, creamy silky smooth with a texture that is melt in your mouth delicious. This no-bake Nutella cheesecake is extremely easy to make and requires simple ingredients.
Mango cheesecake– This no-bake mango cheesecake is made with an easy graham cracker crust, topped with a creamy, lightly sweet, and slightly tangy mango cheesecake filling, topped with a mango jelly that makes this cake not only impressive but delicious.
Oreo cheesecake– This no-bake Oreo cheesecake is made with an Oreo crust, topped with creamy Oreo cheesecake filling, and topped with whipped cream dollops and more Oreos!
Biscoff cheesecake- This no-bake Biscoff cheesecake is made with biscoff cookie crust, topped with creamy biscoff cheesecake filling, topped with melted biscoff spread, and sprinkled with biscoff cookie crumbs.
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Mini Burnt Basque Cheesecake
- 370 g Cream cheese
- ⅔ cup Sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Lemon zest
- ¼ teaspoon Salt
- 4 tablespoon Flour
- 2 Eggs
- 1 Egg yolk
- 1 cup Heavy cream
- Prepare a 7-inch springform pan with parchment paper, and preheat an oven to 200c (400f).
- In a big mixing bowl, add the room temperature cream cheese and mix with an electric hand mixer until the cream cheese is creamy.
- Add the sugar, lemon zest, and vanilla extract and mix until the mixture is creamy and smooth.
- Step 4: Add the eggs and egg yolk and mix until combined. Don't overmix.
- Add the heavy cream and sift in the flour. Mix until combined and there are no lumps of flour.
- Pour the cheesecake batter into the parchment paper-lined baking pan and release air bubbles by tapping the pan onto a flat surface.
- Bake the cheesecake in a 200c (400f) preheated oven for 50-60 minutes or until the top of the cheesecake is burnt and there is a slight jiggle to the cheesecake.
- Remove the cake from the oven and let it cool to room temperature. Remove the cake from the pan and serve either at room temperature or cool from the fridge!