Mini Basque Cheesecake

Smooth and creamy Mini Burnt Basque Cheesecake

5 from 5 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)
  • 50 g Sugar (1/4 cup)
  • 60 g Thickened/Heavy cream (1/4 cup)
  • 1 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 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