Mini Basque Cheesecake Recipe

Mini Baked Basque burnt cheesecake

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5 from 11 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!


  • 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


  1. Preheat the oven to 250°C/ 480°F
  2. Line a 4-inch cake tin with parchment paper*
  3. Beat the cream cheese in a large mixing bowl with a rubber spatula/ wooden spoon until smooth
  4. Add the sugar, cornstarch and vanilla bean paste
  5. Whisk until smooth
  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 13-15 minutes
  9. Remove and cool for 15 minutes, then place in fridge to cool completely
  10. Once cooled, slice and enjoy!
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