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    Home » Cake » Mini Basque Cheesecake

    Mini Basque Cheesecake

    May 17, 2020 by Catherine Zhang 42 Comments

    Jump to Recipe·Print 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!

    Jump to:
    • Background
    • Perfecting the flavour
    • Tips on Perfecting the Cake
    • Mini Basque Cheesecake

    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.

    Smooth and creamy Mini Burnt Basque Cheesecake
    Smooth and creamy Mini Burnt Basque Cheesecake

    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

    Vanilla

    Flavour 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.

    Smooth and creamy Mini Burnt Basque Cheesecake
    Smooth and creamy Mini Burnt Basque Cheesecake

    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!

    Let's get Baking!

    I hope you like this recipe! I’ve posted a video up on my YouTube channel to help you through the steps and give you a good visual representation of that cheesecake jiggle, hope it helps~ As always, tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can find and share your creations. Happy caking!

    Print

    Mini Basque Cheesecake

    Smooth and creamy Mini Burnt Basque Cheesecake
    Print Recipe

    ★★★★★

    5 from 6 reviews

    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!

    • Author: Catherine Zhang
    • 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

    Scale
    • 150 g Cream cheese (⅔ cup)
    • 50 g Sugar (¼ cup)
    • 60 g Thickened/Heavy cream (¼ cup)
    • 1 Egg, room temperature
    • 3 g Cornstarch/Cornflour (1 tsp)
    • ¼ tsp Vanilla paste

    Instructions

    1. Preheat the oven to 250°C/ 480°F
    2. Line a 4-inch cake tin with baking paper*
    3. Beat the cream cheese with a rubber spatula/ wooden spoon until smooth
    4. Add the sugar, cornstarch and vanilla bean paste
    5. Beat until no clumps remain
    6. Add the egg and mix until completely smooth
    7. Stir in the cream and then pour into the lined cake tin
    8. Bake for 15-17 minutes
    9. Remove and cool for 15 minutes, then place in fridge to cool completely

    Keywords: cheese, cream cheese, cheesecake, basque, burnt

    Did you make this recipe?

    Share a photo, tag me @catherine.justdessertsau and hashtag #cattycakes

    I cannot wait to see what you make!

    Related Recipes

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    Mini Yuzu Cheesecakes
    Mini pumpkin basque cheesecake
    Mini Pumpkin Basque Cheesecake

     

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    Reader Interactions

    Comments

    1. Aleeya

      May 17, 2020 at 12:54 am

      Awesome! Also ever thought about your Yuzu Ice Cream Recipe from Zumbo's Just Desserts?
      (I love ice cream!)

      Reply
      • Catherine Zhang

        May 26, 2020 at 10:10 am

        Shared an espresso brownie ice-cream recently, might have to have a look at different flavours! 🙂

        Reply
    2. denise choo

      May 29, 2020 at 8:05 am

      what to do if i don’t have cornstarch?

      Reply
      • Catherine Zhang

        June 01, 2020 at 11:34 pm

        You can use potato starch or plain flour instead 🙂

        Reply
    3. Esther Feng

      June 13, 2020 at 1:19 pm

      If I want to make 12 cupcakes cheesecake, how do I measure the recipe ?

      Reply
      • Jessica

        March 29, 2022 at 7:38 pm

        Would earl grey tea seeped into a warn heavy cream work?

        Reply
    4. Kristel

      June 19, 2020 at 1:18 pm

      How long should the cooking time be if i would make an 8-inch cake?

      Reply
      • Catherine Zhang

        August 03, 2020 at 1:32 pm

        I would times the recipe by 3 and bake for 45-50 minutes!

        Reply
        • Chloe

          September 22, 2021 at 10:40 am

          Hi Catherine. What about the recipe for 6 inch ? Do I times 2 and bake for 30 mins ?

          Reply
          • Catherine Zhang

            September 22, 2021 at 10:44 am

            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!

            Reply
            • Lisa

              November 11, 2021 at 4:33 am

              Hello!

              Do you have any recommendations on cooking time if I wanted to make these smaller/cupcake size for individual servings?

            • Catherine Zhang

              November 30, 2021 at 10:49 am

              Hi Lisa, I'd bake them for 15 mins 🙂

    5. Val

      July 06, 2020 at 5:44 pm

      I am your fan !! Nr°1 !!

      Reply
    6. Eliana

      July 11, 2020 at 1:16 pm

      Can i use vainilla essence if i dont have vainilla paste? How much tsp world i have to use ?

      Reply
      • Catherine Zhang

        August 03, 2020 at 1:33 pm

        Yep! about 1/2 tsp should be good 🙂

        Reply
    7. Kitty

      July 29, 2020 at 1:28 pm

      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

      Reply
      • Catherine Zhang

        August 03, 2020 at 1:33 pm

        Hi Kitty,
        So glad it worked out well and you enjoyed it! 🙂

        Reply
    8. yen

      October 19, 2020 at 8:43 am

      will it taste different as i plan to use regular whipping cream (not thickened)

      Reply
    9. Jane

      February 24, 2021 at 4:41 pm

      How tall is your cake tin? What kind of cake tin is it?

      Reply
      • Catherine

        February 24, 2021 at 7:42 pm

        3-inches tall and 4-inches wide, an aluminium tin 🙂

        Reply
        • Jane

          March 07, 2021 at 3:40 pm

          Thank you. Is it a cheesecake pan or a regular cake pan?

          Reply
          • Catherine

            March 11, 2021 at 2:08 am

            I use a regular cake tin, but a cheesecake pan works too!

            Reply
    10. Wendy Yap

      April 22, 2021 at 1:54 pm

      Hi,
      Do I need to remove the pan when I leave it to cool ourside for 15 minutes and in the fridge?

      Thanks

      Reply
      • Catherine

        April 22, 2021 at 2:02 pm

        Hi Wendy, Leave it in the pan as it will be too soft to move safely!

        Reply
    11. KaSakura

      June 19, 2021 at 1:47 pm

      I love this! So yummmmmy!

      ★★★★★

      Reply
      • Catherine Zhang

        June 20, 2021 at 9:13 am

        Yay! So glad 🙂

        Reply
    12. Jay

      August 20, 2021 at 4:54 am

      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!

      ★★★★★

      Reply
      • Catherine Zhang

        August 21, 2021 at 12:49 am

        Hi Jay, Cool it for 15 minutes before placing it in your fridge to cool!

        Reply
    13. Elizabeth Swoish

      August 20, 2021 at 4:15 pm

      Absolutely delicious! Thank you for sharing!

      ★★★★★

      Reply
      • Catherine Zhang

        August 21, 2021 at 12:48 am

        No problem!

        Reply
    14. E

      September 05, 2021 at 6:26 pm

      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!!

      ★★★★★

      Reply
      • Catherine Zhang

        September 08, 2021 at 9:12 am

        Yay! So glad they turned out well 🥳

        Reply
      • Allan

        November 08, 2021 at 1:14 am

        Great results.
        I now replace the creme cheese with a good drained ricotta!

        Reply
        • Catherine Zhang

          November 30, 2021 at 10:51 am

          Sounds yum!!

          Reply
    15. Lyn

      September 12, 2021 at 1:50 pm

      Hi, I don’t have a 4inch cake tin. Will a ramekin or muffin pan work? Thank you.

      Reply
      • Catherine Zhang

        September 22, 2021 at 10:24 am

        Hi Lyn, Yes both will work. Just reduce the bake time to about 10 minutes 🙂

        Reply
    16. Hel

      October 07, 2021 at 12:04 am

      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 😫

      ★★★★★

      Reply
      • Catherine Zhang

        October 07, 2021 at 12:10 pm

        Hi Hel! The trick is using room temperature ingredients and not over mixing the batter. Mix until everything is just combined!

        Reply
    17. Mamie

      November 11, 2021 at 3:17 pm

      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

      Reply
      • Catherine Zhang

        November 30, 2021 at 10:49 am

        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!

        Reply
    18. Abee

      January 20, 2022 at 3:04 pm

      So good! Will definitely make again.
      I used 2x the recipe for a 6" cake, baked for 35mins.

      ★★★★★

      Reply
      • Catherine Zhang

        February 22, 2022 at 4:15 am

        So glad you liked it 🙂

        Reply

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    About me!

    Hi, I'm Catherine!

    My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2!

    As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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