Mini Basque Cheesecake

Name: Mini Basque Cheesecake
Total time: 55 min
Yield: 2
Cuisine: Spanish
Ingredients: 5.3 oz. (150 g) cream cheese Philadelphia, room temperature; 1/3 cup (60 g) granulated sugar; 1 large egg, room temperature; 1/4 cup + 1 tablespoon (75 ml) heavy cream, room temperature; 1/4 teaspoons vanilla extract; 2 teaspoons cornstarch

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Easy and quick, with a charming presentation, this mini Basque cheesecake has been the trend over recent years. Try this ramekin cheesecake recipe to make individual bite-sized treats for your next gathering!

Sliced mini Basque cheesecake on parchment

Spanish cheesecake is often considered light and airy alternative to a regular New York-style cheesecake.

However, you might be surprised to know that burnt Basque cheesecake is the same as the famous San Sebastian cheesecake.

Since it was first created in the Basque region of Northern Spain, it was named Basque cheesecake.

Jump to:

What is a Basque cheesecake?
Why you should try this recipe
Ingredients
How to make mini burnt cheesecake
Recipe variations
Storage instructions
Equipment
Expert tips
FAQ
Love cheesecakes? Try these next!
Recipe card
Comments

What is a Basque cheesecake?

Basque cheesecake is a famous Spanish cheesecake with a light and creamy center, firm exterior, and burnt top due to baking at a high temperature.

Made without cookie crust and baked without a water bath, it differs from traditional cheesecake.

The chef-owner of La Viña restaurant in San Sebastián didn't know his dessert would travel the world and gain massive popularity when he created it in the 1990s.

This super popular delicacy from Spain's Basque region is one of the easiest cheesecakes ever.

Why you should try this recipe

You don't need a degree in baking to succeed with this recipe. It is easy to make, and everyone will love this crustless cheesecake.

Made a mini version in a ramekin, this little treat is perfect for two.

Scaling this baby cheesecake recipe makes it big enough to serve on any occasion, from birthdays to family gatherings or celebrations alike.

Its' charming rustic look is enough to make all your guests ahh and ooh.

Finally, this Basque cheesecake recipe is made with a few simple ingredients, without a springform pan and water bath (it just uses high temperature instead). What could be better? Mini cheesecake is truly the best!

Ingredients

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

Make sure all the cheesecake ingredients are at room temperature.

Cream cheese: Choose Philadelphia cream cheese, like in the original La Viña recipe, or use another full-fat cream cheese.

Please don't confuse it with whipped cream cheese or cream cheese spread.

Bring it to room temperature 1-2 hours before you start. Or remove the cream cheese from the foil and place it on a microwave-safe dish.

Reheat it in the microwave on half power (50% power) for 15-20 second intervals until softened (but not melted).

Sugar: The recipe calls for white sugar (granulated or caster sugar).

Eggs: Use large eggs at room temperature. To get eggs to room temperature quickly, submerge them (still with shells) in a bowl of warm water for 5-10 minutes.

Cream: The original recipe calls for rich, heavy cream, but you can replace it with whipping cream with less fat content.

Cornstarch: Use cornstarch to make gluten-free basque cheesecake; you can replace it with all-purpose flour if desired.

Vanilla extract is optional; it is used to flavor the dessert. Also, vanilla helps reduce the "eggy" taste of the cheesecake.

How to make mini burnt cheesecake

Preheat the oven to 430 degrees F/220 degrees C and heat it for at least 15-30 minutes.

Line a 14 oz. porcelain ramekin (4.25 x 4.25 x 2 inches) with a large doubled square piece of parchment paper and let the paper rise up at least 2 inches/5 cm above the rim.

Fold and pleat the baking paper to line the ramekin; it will result in iconic crinkled burnt edges of cheesecake.

In a large mixing bowl, place cream cheese with sugar and start beating them with an electric mixer on medium speed until smooth and homogeneous.

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

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

Basque cheesecake batter in a mixing bowl

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

Bring the ramekin to the middle rack of the hot oven. Bake for 30 to 35 minutes until the browned top and a slight jiggle to the cheesecake.

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

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, and place it with the paper on a dessert plate. Peel off when ready to slice.

To serve the next day, chill the cheesecake (still in the ramekin) overnight in the refrigerator: it will result in a firmer interior after the overnight chilling.

Then bring it to room temperature around 15-30 minutes before serving. Pair it with dry sherry aside or fresh berries if desired.

Recipe variations

Original La Vina Basque cheesecake is a decadent, unflavored dessert, but why not take it one step further and add some lemon zest, lemon juice, or vanilla extract?

Also, try to experiment with almond and vanilla extract together for an extra beautiful flavor.

The best way would be if the vanilla bean was used in the recipe, but using vanilla bean paste (just ¼ teaspoon) works just fine too.

And remember that the sweet taste of a dessert is enhanced when you add a pinch of salt.

There are many different variations of Basque cheesecake. Aside from the vanilla, the pumpkin puree in this cheesecake provides a beautiful twist to the classic.

The variety of this cheesecake is only limited by your imagination, with chocolate, matcha, and coffee versions being among some popular alternatives.

In the end, this cheesecake can be made with an unusual variety of flavors, like durian flesh, pandan extract, or ube extract.

Storage instructions

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, double wrap with plastic wrap and a layer of aluminum foil, and freeze for up to 3 months.

To thaw, bring the cheesecake to the fridge overnight and then to the counter 30 minutes before serving.

Equipment

The best part about this recipe is that you don't need special equipment.

So what will you need to make mini Basque burnt cheesecake? Use a stand mixer or an electric hand mixer with a large mixing bowl, a silicone spatula, parchment paper, and a 14 oz. porcelain ramekin (4.25 x 4.25 x 2 inch or 11 x 11 x 5 cm).

And, of course, to measure ingredients, you will need a kitchen scale or measuring cups and spoons.

Do you wonder if you can make individual cheesecakes in small ramekins (4 oz.)? The answer is yes.

The recipe below is created for a single 14 oz. ramekin. So you can make three regular-sized ramekin cheesecakes using this recipe.

Since a single cup of a regular muffin tin holds 3.5 to 4 oz., you will need to double the recipe to make a small batch of 6-7 muffin-sized mini cakes.

But you might need to adjust the baking time until 40 minutes: watch out for the browning of your desserts.

And finally, you can't have a list of Basque cheesecakes without mentioning its perfect sharing version.

Expert tips

Room temperature ingredients are a must to make this type of cheesecake.
Using parchment paper (not wax paper) to line the ramekin is essential in this recipe.
Beat the egg and the rest of the cheesecake ingredients at the low speed of the mixer. Don't overwork the batter!
Make sure to preheat the oven very well before bringing the cheesecake to the oven. Also, don't open the oven door while baking!
Avoid overbaking! Don't exceed the bake time; if the cheesecake is not burnt enough, try to broil/grill for 1-2 minutes, but closely watch your dessert!

FAQ

How do you say cheesecake in Spanish?

"Tarta de queso" or "pastel de queso" is how you say cheesecake in Spanish.

Why is my Basque cheesecake not burnt?

When it comes to baking a Basque cheesecake, two main factors must be considered to obtain a beautiful burnt top. First is to ensure your oven has been well preheated and heated for at least 30 minutes before bringing in the dessert; second, check with an oven thermometer whether or not you are baking at the proper temperature. If available, use the convection oven (with a fan).

How do I make my Basque cheesecake creamier?

To make the Basque cheesecake creamier, bake it a bit less than recommended and serve at room temperature (without chilling) on the same day.

What texture should Basque cheesecake be?

The ideal texture of the Basque cheesecake is creamy, light, and airy, resembling a custardy texture. To obtain the oozy raw texture, you should bake it less than recommended. Instead, chill the cheesecake for 12 hours and serve straight from the fridge to get a firmer texture.

Should you eat Basque cheesecake warm or cold?

Basque cheesecake is best eaten at room temperature. If you are a fan of custard desserts, enjoy the cheesecake about 2 hours after baking. If you prefer the firmer texture, chill it overnight and serve cold.

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