Mini Basque Cheesecake

Quick Summary: This mini Basque cheesecake is a small-batch version of the famous La Viña burnt cheesecake, baked in a ramekin instead of a springform pan. You beat cream cheese with sugar, egg, heavy cream, vanilla, and a little cornstarch, pour it into a parchment-lined ramekin, and bake it hot (430°F/220°C) until the top is deeply browned and the center still jiggles. It is crustless, needs no water bath, and makes about 2 servings, making it perfect for a small batch or individual ramekin cheesecakes.

What is a Basque cheesecake?

Basque cheesecake is a Spanish cheesecake with a light, creamy center, a firm exterior, and a deeply browned, almost burnt top from baking at a high temperature. Unlike a traditional cheesecake, it has no cookie crust and bakes without a water bath, so it comes together with very little fuss.

It was created in the 1990s by the chef-owner of the La Viña restaurant in San Sebastián, in Spain's Basque region, which gave it its name. He had no idea the dessert would travel the world, yet today this rustic, crustless cake is one of the easiest and most popular cheesecakes you can bake at home.

Basque cheesecake vs. regular cheesecake

A Basque cheesecake is very different from a classic New York-style cheesecake. It bakes crustless on parchment paper at a high temperature, so it develops a dark, caramelized top and rustic, uneven sides rather than a smooth, crack-free surface: no cookie base and no water bath to fuss over.

The texture is different, too. Where a regular baked cheesecake is dense and firm, a Basque cheesecake is light and creamy in the center, somewhere between a cheesecake and a soft custard. The slightly burnt top adds a caramelized flavor that plays against the creamy inside.

Why you'll love this recipe

• Made for a small batch: baked in a single ramekin, it serves about 2, making it perfect for two or as an individual dessert.
• No special pan needed: you skip the springform pan and water bath and bake it in a porcelain ramekin instead.
• Crustless and simple: just a few pantry ingredients, no crust to press, and one bowl to mix.
• Easy to scale: use several ramekins or a muffin tin to make individual mini Basque cheesecakes for a crowd.
• That signature burnt top: the high oven heat gives the deep, caramelized top and creamy, custardy center of a classic La Viña cheesecake.

Equipment

The best part about this recipe is that you do not need special equipment. Here is what you will use:

• Stand mixer or electric hand mixer: to beat the batter smoothly.
• Large mixing bowl: to mix everything in.
• Silicone spatula: to scrape down the sides of the bowl.
• Parchment paper: to line the ramekin (do not use wax paper).
• 14 oz. porcelain ramekin: about 4.25 x 4.25 x 2 inch (11 x 11 x 5 cm).
• Kitchen scale or measuring cups and spoons: to measure the ingredients.

Want to make individual servings? You can. This recipe is written for one 14 oz. ramekin, but you can divide the batter among three regular 4 oz. ramekins instead.

Since a standard muffin cup holds about 3.5 to 4 oz., double the recipe to make a small batch of 6 to 7 muffin-sized minis, and adjust the baking time to about 40 minutes, watching the tops so they brown but do not over-burn.

And if you would rather bake one to share, try the full-size San Sebastian cheesecake.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Make sure all the ingredients are at room temperature.

• Cream cheese: Use full-fat block cream cheese, such as Philadelphia, like the original La Viña recipe (not whipped cream cheese or spread). Bring it to room temperature 1 to 2 hours ahead, or soften it in the microwave at 50% power in 15- to 20-second bursts until soft but not melted.

• Sugar: white sugar, either granulated or caster.

• Eggs: large eggs at room temperature. To warm them quickly, submerge them (in their shells) in warm water for 5 to 10 minutes.

• Heavy cream: Rich, heavy cream gives the creamiest result, but you can use whipping cream with less fat.

• Cornstarch: keeps the cheesecake gluten-free; swap in all-purpose flour if you prefer.

• Vanilla extract: optional for flavor and helps cut any "eggy" taste.

How to make mini Basque cheesecake

Step 1. Preheat the oven to 430°F (220°C) and heat it for at least 15 to 30 minutes.

Step 2. To line the ramekin, use a large, doubled square of parchment paper to line a 14-oz. porcelain ramekin (4.25 × 4.25 × 2 inches), letting the paper extend at least 2 inches (5 cm) above the rim.

Step 3. Fold and pleat the baking paper to line the ramekin. This will result in signature crinkled, burnt edges on the cheesecake.

Step 4. To make the batter, place the cream cheese and sugar in a large mixing bowl and beat with an electric mixer on medium speed until smooth and homogeneous.

Step 5. Add the egg and beat on low speed. Add heavy cream and vanilla extract and mix to combine. Scrape the sides of the bowl if needed.

Step 6. Finish with the sifted cornstarch and beat on low speed until smooth and creamy, about 15 seconds.

Step 7. Pour the cheesecake batter into the ramekin, filling it to ¾ full. You might need to tap the mold lightly on the countertop to remove excess air bubbles.

Step 8. To bake, bring the ramekin to the middle rack of the hot oven. Bake for 30 to 35 minutes, until the top is browned and the cheesecake jiggles slightly.

Step 9. If it doesn't brown (it depends on the oven), turn the broil or grill on for 1 to 2 minutes, but watch the cheesecake so it doesn't over-burn.

Step 10. Place the ramekin on a wire rack and let the cheesecake cool to room temperature before unmolding for at least 2 hours.

To serve the same day, remove the dessert from the mold using the paper, then place it on a dessert plate with the paper. Peel off when ready to slice.

To serve the next day, chill the cheesecake (still in the ramekin) overnight in the refrigerator. This will firm up the interior. Then bring it to room temperature around 15 to 30 minutes before serving. Pair it with dry sherry, aside, or fresh berries, if desired.

How to tell when mini Basque cheesecake is done

The cheesecake is done when the top is deeply browned and the edges are set, but the center still wobbles when you gently shake the ramekin, usually after 30 to 35 minutes. It is not meant to firm up in the oven; it keeps setting as it cools, so pull it while the middle still jiggles to avoid overbaking.

You can control the texture with the bake time. For a soft, custardy center, bake toward the shorter end (about 30 minutes) and serve the same day at room temperature. For a firmer, sliceable interior, bake a few minutes longer, then chill overnight before serving.

One thing to expect: the cheesecake will rise in the oven and then sink and deflate as it cools. That is completely normal for a Basque cheesecake and gives it that rustic, sunken look, so do not worry if the top settles.

Expert tips

1. Room-temperature ingredients are essential for this type of cheesecake.
2. Using parchment paper (not wax paper) to line the ramekin is essential in this recipe.
3. Beat the egg and the remaining cheesecake ingredients at low speed with the mixer. Don't overwork the batter!
4. Preheat the oven thoroughly before baking the cheesecake. Also, don't open the oven door while baking!
5. Avoid overbaking! Don't exceed the bake time; if the cheesecake isn't browned enough, try broiling/grilling for 1 to 2 minutes, but keep a close eye on your dessert.
6. For the smoothest texture, pass the batter through a fine-mesh sieve before pouring it into the ramekin to catch any lumps.
7. If you bake individual minis in a muffin tin, add a few pie weights to hold the parchment in place while you mix, then remove them before adding the batter.

Recipe variations

The original La Viña Basque cheesecake is rich and unflavored, but it takes well to a few simple twists. Here are some ways to change it up:

• Citrus: add lemon zest, a little lemon juice, or orange zest to brighten the rich cream cheese.
• Vanilla: use vanilla extract, a vanilla bean, or ¼ teaspoon of vanilla bean paste for a deeper flavor.
• Almond: pair almond extract with vanilla for an extra layer of flavor.
• A pinch of salt: a small amount brings out the dessert's sweetness.
• Pumpkin: fold in pumpkin puree for a warm, seasonal twist on the classic.
• Chocolate, matcha, or coffee: stir in cocoa, matcha powder, or espresso for a bolder version.
• Unusual flavors: for something different, try durian, pandan extract, or ube extract.

Storing & freezing

Store leftover cheesecake in an airtight container in the fridge for up to 5 days. You can also make it in advance and freeze it. Let your mini dessert cool completely, then double-wrap in plastic wrap and a layer of aluminum foil, and freeze for up to 3 months.

To thaw, refrigerate the cheesecake overnight, then bring it to the counter 30 minutes before serving.

Recipe FAQ

What is a mini Basque cheesecake?
It is a small-batch version of the burnt Basque (La Viña) cheesecake, baked in a ramekin instead of a large springform pan. It has the same creamy, custardy center and deeply caramelized top, just sized for one or two people.

What can you bake a mini Basque cheesecake in?
A porcelain ramekin works best. This recipe fits one 14 oz. ramekin (about 2 servings). You can also divide the batter among smaller 4 oz. ramekins, or use a muffin tin for individual mini cheesecakes.

How do you make a small batch of Basque cheesecakes?
Line each ramekin or muffin cup with parchment, divide the batter, and bake. A single 14 oz. ramekin makes about three regular 4 oz. ramekin cheesecakes. Double the recipe to make 6 to 7 muffin-sized minis, and watch the baking time, up to about 40 minutes.

Can you make individual Basque cheesecakes in a muffin tin?
Yes. Line the muffin cups with parchment, fill them about three-quarters full, and bake. Muffin-sized cheesecakes bake faster, so check them early and pull them when the tops are browned and the centers still jiggle.

Why is my Basque cheesecake not burnt on top?
Two things count: preheat the oven well and heat it for at least 30 minutes, and confirm the temperature with an oven thermometer. Baking hot is what caramelizes the top. If it still is not dark enough, broil for 1 to 2 minutes and watch closely.

How do you make Basque cheesecake creamier?
Bake it a little less than the full time, then serve it at room temperature the same day without chilling. This keeps the center soft and custardy.

What texture should a Basque cheesecake be?
Creamy, light, and custard-like in the center with a firmer, caramelized top. For a softer, oozy center, bake it less; for a firmer slice, chill it for 12 hours and serve cold.

Should you eat Basque cheesecake warm or cold?
It is best at room temperature. For a custardy texture, enjoy it about 2 hours after baking. For a firmer texture, chill it overnight and serve cold.

How do you say cheesecake in Spanish?
It is either "tarta de queso" or "pastel de queso."

Love cheesecakes? Try these next!

• San Sebastian Cheesecake (Full-Size Burnt Basque Cheesecake)
• Raspberry Oreo Cheesecake
• Sugar-Free Cheesecake
• Old-Fashioned Cottage Cheese Cheesecake

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.