This mini burnt basque cheesecake, is silky smooth and creamy with a slightly charred and bitter top. Perfect for 2-4 people or just yourself!
Some days I crave something soft and creamy without making a whole production out of it, and that’s how this little Basque cheesecake came back into my life. It has that warm mix of a burnt top and a smooth, almost custard-like centre that feels simple but still a bit elegant.
What is a basque burnt cheesecake?
This unique slightly charred cheesecake originates from a restaurant called La Viña in San Sebastion, Spain, and has taken over the world to become one of the most well-loved cheesecakes. There is something so charming about the burnt smoky top paired with a smooth and silky centre…
This is the mini version, a smooth and creamy cheesecake, perfect for 2-4 people or just yourself!
Background
I know that basque cheesecakes blew up last year and I’m a little late to the trend, but I still wanted to make a contribution to the 1000s of cheesecake recipes that have been uploaded. That being said, out of the 1000s of cheesecake recipes there wasn’t a mini cheesecake recipe, so here it is! The size of these makes them so cute, but the unique texture of the basque cheesecake with a firmer edge and softer centre isn’t lost.
At-a-Glance – What You’ll Need Before We Start Rolling
| Yield | Prep Time | Cook Time | Difficulty | Storage |
|---|---|---|---|---|
| 1 mini 4-inch cheesecake | 15 minutes | 13–15 minutes | Easy | Up to 4 days in the fridge, airtight container |
I find it so fascinating how a cheesecake without a base, toppings or sides can create a dessert that is so deep in terms of flavour and texture. To be honest I was a little hesitant when first recreating the cake. I was like “uh… no crust? but that’s what makes a cheesecake…”. Whoops I was wrong. The slightly charred top gives the cake a little smokiness that pairs so well with the creaminess of the cheese. And the textures of the soft creamy centre with the firmer outside…. why do other cheesecakes even exist. I honestly think I have found my ultimate cake.
Because there are no fancy twists it makes this cheesecake so easy its not even funny. Literally slap all the ingredients in a bowl and pop it in the oven. The hardest part is probably waiting overnight for it to set before you can eat it!
Perfecting the flavour
There are a lot of different takes on the original cheesecake, and I’ve tried a lot of recipes… After a lot of research and testing, it comes down to 2 important factors.
Vanilla
Flavor-wise there is one thing I found that made a huge difference to its overall taste. Vanilla. For the first few tries I used some lemon zest. Nope. Took away from the cheesy creamy taste. Then my regular supermarket vanilla extract. It was okay. Way better than the lemon for sure, but it could be better.
When making this cheesecake vanilla is definitely needed as it takes away some of the eggy taste and enhances the cheeeese, but using vanilla bean paste is what I found made the biggest difference.
To be honest I never really thought about the kind of vanilla in my desserts. I just used whatever I had on hand and that tended to be some artificial vanilla flavouring… that was until I was on Zumbo’s Just Desserts. It was then I used my first ever vanilla bean… I was never the same…. Let’s just say I am now officially a vanilla snob.
The Cheese
I didn’t think too much of the type of cream cheese when testing this recipe. Because I bake so much I reach for the more budget friendly options ????, which tend to be homebrand… But while I was testing this recipe those cream cheeses didn’t have that “cheesiness” that I was looking for.
After some research I found that in San Sebastian they use Philadelphia cream cheese. Not some fancy cheese from their region, but something we all have easy access to in the supermarkets too! Trust me, using the right cheese was a game changer and you’ll love this cake even more.
Main Ingredients
These are the basics that give the cheesecake its soft centre and burnt top.
- Cream cheese
- Sugar
- Heavy or thickened cream
- Egg
- Cornstarch
- Vanilla bean paste
Tip: Keep everything at room temp. It mixes smoother and bakes more evenly, which means a silkier centre.
Optional – My Favourite Extras That Add a Little Magic
Not essential, but they add depth and a little fun, especially for small-batch baking.
- Pinch of sea salt
- Lemon zest
- Extra vanilla paste
- Espresso powder
- Small swirl of melted chocolate
Tip: A tiny pinch of salt brings out the sweetness without tasting salty. It’s a little trick I picked up while testing desserts at TuCha.
Substitutions – Smart Ingredient Swaps That Still Taste Amazing
These swaps still give you a creamy texture if you’re working with what you have.
- Greek yogurt instead of cream
- Mascarpone for part of the cream cheese
- Light cream cheese for a softer set
- Flour instead of cornstarch
- Maple sugar in place of white sugar
Tip: If you swap the cream cheese, keep the total fat level close. Too low and the centre won’t stay creamy.
Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen
| Issue | What It Means | Quick Fix |
|---|---|---|
| Top didn’t burn | Oven wasn’t hot enough | Move it to the top rack or finish under the broiler |
| Centre set too firm | Overbaked | Pull it earlier next time when it still wobbles |
| Cracks on top | Too much air in the batter | Mix by hand and tap the tin to release bubbles |
| Sinks in the middle | Cooled too fast | Let it cool in the oven with the door slightly open |
| Rubbery texture | Ingredients too cold | Always mix with room-temperature ingredients |
Comparison – How This Recipe Stacks Up Against Other Desserts
| Dessert | Texture | Why Choose It |
|---|---|---|
| Mini Basque Cheesecake (this one) | Burnt top, creamy centre | Feels rich but cooks fast, great for small cravings |
| Classic Baked Cheesecake | Smooth, firm, sweet | Better when you want slices that hold perfect shape |
| Japanese Cotton Cheesecake | Soft, fluffy, light | Lovely for an airy, cloud-like dessert experience |
Tips on Perfecting the Cake
As this is such a simple recipe it relies heavily on two things: the ingredients and the texture. The ingredients we addressed above, but when it comes to texture you need to have that slightly softer and creamy centre whilst also have a charred top.
Using room temperature ingredients
The texture of the cheesecake relies on the bake time, so having room temperature ingredients ensures that we have optimal control over the baking
If your ingredients are cold it will take longer for the inside of the cheesecake to cook and could result in an overbaked exterior
The jiggle!
When testing the doneness of the cheesecake the jiggle is a good gage
It should be slightly firm with a good wobble (check the video out to see what that perfect jiggle is!)
Placing the cheesecake in the fridge to cool completely
This step is important as it stops the cooking process. While the cake is cooling it is still warm, so it will continue to cook the centre of the cake. If we let it sit at room temperature after baking we won’t have the soft and creamy interior we are looking for!
Additional Tips
Double Straining for Silkiness:
Strain the batter twice through a fine-mesh sieve to remove lumps, ensuring an ultra-creamy texture.
Resting Time for Better Flavor:
Refrigerate the cheesecakes for at least 24 hours after baking to develop deeper flavors.
If you love ultra-smooth textures, try my molten-soft Nutella mochi too.
Using a Water Bath Alternative:
Place a tray of hot water in the oven to add humidity, preventing the cheesecakes from drying out.
Recipe Variations
Chocolate Swirl Version:
Swirl in melted dark chocolate before baking for a marbled look and richer taste.
Matcha Mini Basque Cheesecake:
Mix in 1-2 teaspoons of matcha powder for an earthy, slightly bitter contrast.
Keto-Friendly Version: Replace sugar with erythritol and use almond flour** for a low-carb option.
Craving a fudgy twist? My chewy-crisp mochi brownies pair beautifully with Basque cheesecake.
Serving Suggestions
With Espresso Powder Dusting:
A light sprinkle of espresso powder enhances the caramelized top with a rich, slightly bitter touch.
With Burnt Sugar Shards:
Create thin caramelized sugar shards for a crunchy texture alongside the soft cheesecake.
With Mascarpone Cream:
A dollop of lightly sweetened mascarpone cream balances the richness beautifully.
For a luxe chocolate moment, try my decadent Dubai chocolate mochi on the side.
Common Mistakes to Avoid – Lessons I’ve Learned After Dozens of Batches
Overmixing the batter
This adds too much air. The cheesecake rises fast and falls just as quickly. Mix only until smooth.
Using cold ingredients
Cold cream cheese clumps and forces you to mix more. Let everything sit out so it blends without fuss.
Baking until it looks fully set
If the centre isn’t jiggly, it’s overbaked. Pull it when it still has a soft wobble.
Skipping the chill time
The texture sets as it cools. Cutting early makes the inside look loose and messy.
Keeping the tin too small or too full
Overfilled tins cook unevenly. Leave room for the batter to rise.
Not lining the tin high enough
Basque cheesecake needs tall parchment to climb. Low sides stop the rise and dark edges.
Frequently Asked Questions
How long does this last?
This cake will last up to 4 days when stored in an airtight container in the fridge.
Can I bake these in a cupcake tin?
Yes, you can! Just divide the batter between 4 lined cavities of a cupcake tin. To make 12 cupcakes just triple the recipe. You can do this by pressing the 3X button at the top of the recipe card.
I would bake these for about 10 mins!
Can I bake this in an 8-inch cake pan?
Yes, you can! I would quadruple the recipe to bake it as an 8 inch cake, then bake for 45 mins, or until the edges are set and the centre is still jiggly.
Why doesn’t this recipe use flour?
I use cornstarch rather than flour in this recipe because it results in a smoother cheesecake. Flour has the tendency to get stodgy and clumpy, while cornstarch gives a smooth consistency.
Why isn’t the top of my cheesecake charring?
Your oven might not be hot enough! If you have the option to change your oven settings I recommend baking these in a regular oven with top and bottom heat rather than convection. This way you get more direct heat over the top of the cake.
If you find the cheesecake is still pale at the 10-12 minute mark, place your cake under a broiler for the remaining bake time. This should give it a nice char.
Why did the top of my cheesecake crack?
The top of the cheesecake will crack if there are too many air bubbles in the mixture. Air bubbles will rise to the top of the batter as it bakes. When they rise they will pop at the surface of the cake, causing a crater to form.
There are a couple of ways to minimize the number of bubbles:
- Use room temperature ingredients: The colder the ingredients are the more lumps that form. This results in more mixing to smoothen and incorporate them. This results in more air bubbles.
- Only mix until just combined: The more you mix, the more air bubbles form. Only mix until just combined.
- Mix by hand: While it is tempting to mix with a stand or hand mixer, beating this by hand will introduce fewer air bubbles.
- Tap the tins on your countertop before baking: This will pop any large air bubbles in the batter before baking for the perfect top!
Why didn’t my mini Basque cheesecake get a burnt top?
Increase your oven temperature to at least 220°C (428°F) and place them on the top rack to ensure caramelization.
How do I prevent my mini Basque cheesecakes from sinking?
Avoid overmixing the batter, and let them cool gradually in the oven with the door slightly open to prevent sudden shrinkage.
Can I bake these without a muffin tin?
Yes! Use ramekins or silicone molds for easy portioning and removal.
Let’s Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below. I’d love to know how it went! Also, don’t forget to tag me on Instagram @catherine.desserts.
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Mini Basque Cheesecake Recipe
The burnt basque cheesecake originating from San Sebastion in Spain is now a worldwide dessert. This is the mini version, a smooth and creamy cheesecake with a slightly charred and bitter top. Perfect for 2-4 people or just yourself!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 1 x 4 inch cake 1x
- Category: Cake
- Method: Easy
- Cuisine: Spanish
Ingredients
- 150 g Cream cheese (2/3 cup), room temperature
- 50 g Sugar (1/4 cup)
- 60 g Thickened/Heavy cream (1/4 cup)
- 1 Large egg, room temperature
- 3 g Cornstarch/Cornflour (1 tsp)
- 1/4 tsp Vanilla paste
Instructions
- Preheat the oven to 250°C/ 480°F
- Line a 4-inch cake tin with parchment paper*
- Beat the cream cheese in a large mixing bowl with a rubber spatula/ wooden spoon until smooth
- Add the sugar, cornstarch and vanilla bean paste
- Whisk until smooth
- Add the egg and mix until completely smooth
- Stir in the cream and then pour into the lined cake tin
- Bake for 13-15 minutes
- Remove and cool for 15 minutes, then place in fridge to cool completely
- Once cooled, slice and enjoy!
Awesome! Also ever thought about your Yuzu Ice Cream Recipe from Zumbo’s Just Desserts?
(I love ice cream!)
Shared an espresso brownie ice-cream recently, might have to have a look at different flavours! 🙂
what to do if i don’t have cornstarch?
You can use potato starch or plain flour instead 🙂
If I want to make 12 cupcakes cheesecake, how do I measure the recipe ?
Would earl grey tea seeped into a warn heavy cream work?
How tall is the baking tin?
It was about 3 inches tall ????
How long should the cooking time be if i would make an 8-inch cake?
I would times the recipe by 3 and bake for 45-50 minutes!
Hi Catherine. What about the recipe for 6 inch ? Do I times 2 and bake for 30 mins ?
For a 6 inch cake I would double the recipe and bake for 30-40 minutes, or until the edges are set and the centre has a slight jiggle!
Hello!
Do you have any recommendations on cooking time if I wanted to make these smaller/cupcake size for individual servings?
Hi Lisa, I’d bake them for 15 mins 🙂
I am your fan !! Nr°1 !!
Can i use vainilla essence if i dont have vainilla paste? How much tsp world i have to use ?
Yep! about 1/2 tsp should be good 🙂
I don’t have vanilla bean extract available here and it’s so hard to find here in HK! ????
I used vanilla extract and the taste was amazing still! Been baking this for my husband over and over. Thank you for sharing this recipe! ????
-Kitty Wong
Hi Kitty,
So glad it worked out well and you enjoyed it! 🙂
May I know where did you buy the heavy cream with more than 36% fat in HKG? Thanks
will it taste different as i plan to use regular whipping cream (not thickened)
How tall is your cake tin? What kind of cake tin is it?
3-inches tall and 4-inches wide, an aluminium tin 🙂
Thank you. Is it a cheesecake pan or a regular cake pan?
I use a regular cake tin, but a cheesecake pan works too!
Hi,
Do I need to remove the pan when I leave it to cool ourside for 15 minutes and in the fridge?
Thanks
Hi Wendy, Leave it in the pan as it will be too soft to move safely!
I love this! So yummmmmy!
Yay! So glad 🙂
Hi,
Do you place this cheesecake in the fridge right after baking? should you wait until it cools off a little before doing so? thanks!
Hi Jay, Cool it for 15 minutes before placing it in your fridge to cool!
Absolutely delicious! Thank you for sharing!
No problem!
I didn’t have vanilla paste and used the 1/2 tspn I saw you comment. Turned out soooo perfect thank you so much for your recipe!!
Yay! So glad they turned out well ????
Can I bake 2 cheesecake at the same time ? If so how?
Yes you can! Just place them both on the top rack of the oven and follow the recipe as normal ????
Great results.
I now replace the creme cheese with a good drained ricotta!
Sounds yum!!
Hi, I don’t have a 4inch cake tin. Will a ramekin or muffin pan work? Thank you.
Hi Lyn, Yes both will work. Just reduce the bake time to about 10 minutes 🙂
Hi Catherine, my cake surface shrinks and looks wrinkly after refrigerated… but yours is so smooth! Mine only looks smooth right out of the oven… how can I achieve the smoothness? I tried it twice and still the same ????
Hi Hel! The trick is using room temperature ingredients and not over mixing the batter. Mix until everything is just combined!
Hi
I couldn’t find a 4 inch pan that is as tall as yours in the video. Should I split the batter into pans then? Does that shorten the baking time?
Thanks
Hi Mamie, if you don’t have a tall 4-inch pan I’d recommend baking in cupcake tins for 15 mins. If you split the batter in half the cake would turn out quite thin and lose that creamy texture. Hope that helps!
So good! Will definitely make again.
I used 2x the recipe for a 6″ cake, baked for 35mins.
So glad you liked it 🙂
I tried making this cake 2 x snd failed.
Which brand of cream are you using?Is it fresh cream or uht?
Btw I think you skipped cream in your video recipe?
Hi Emira, I use thickened cream, also known as heavy cream. It is a thicker fresh cream, that might be the reason why it isn’t working! Yes, the cream was missing in the video, sorry about that, I had pointed it out in the comment section. Hope it goes well in your next attempt!
I’ve tried making basque cheesecake once and it was pretty bad. I tried your recipe considering it was for a small size and it was a hit!!! I’m so thankful for the fail-proof recipe. Truly greatful for the comments section too – so many tips! Great stuff Catherine, much love from Singapore!
Hi Shahirqh, so glad it was a hit!!
Thank you for an excellent recipe. I top it with homemade blueberry topping or crushed oreos and strawberries. It’s so versatile.
Hey, is there a way to add fresh strawberries to the cake (not toppings) to flavour it without affecting the texture and making it runny?
Thank you for this recipe! This turned out great!! I only had fresh cream so I thickened it a bit by running it through a few coffee filters and let some of the water drip out. But this may have thickened it too much and the cheesecake was a little firm, but it was still perfect!
This cheesecake is sublime. My partner and I ate the whole thing, slice by slice , standing up… without ever getting it on to a plate… it is that good. (Good thing I tripled the recipe and made 3!) Instead of the vanilla paste, I used seeds from 1/2 a Tahitian vanilla bean, plus the zest of one orange. Oven checked at 10 min and decided to finish it with a really good char under the broiler for the last 5ish minutes. Perfect.
First time baking Basque burnt cheesecake. I’m new at baking and always search for small batch recipe. I’m glad to have come across your recipe. It’s makes baking enjoyable with quick and easy recipes to follow. In just one day, on my first try, I made 3 mini basque cheesecake and confidently gave them away to my bf and colleagues. They loved it! I love it! This is now my favorite cake. So easy to make, plus it’s gluten free! ????
Hi, I made this recipe. I baked it for 15 minutes and it wasn’t anywhere near baked through. Is your oven convection, by any chance? I’m not sure what’s wrong with my oven or what.
Perfect and it works! Tried a few other recipes before, but I didn’t have the right pan size and couldn’t get the bake time and temperature for the pan I had right. This time I have the exact same pan! Added matcha powder 4.5g, increased a little more cream and used a tiny bit less sugar. The result was creamy and tasty! Thank you so much!