4-inch Burnt Basque Cheesecake

This creamy 4-inch burnt Basque cheesecake delivers an indulgent dessert experience without the commitment of a full-sized cake. The caramelized top and custardy interior make it the perfect treat for one or two people who appreciate sophisticated flavors in a compact size.

I discovered burnt Basque cheesecake during a trip to San Sebastian and became obsessed with recreating the perfect balance of caramelized exterior and creamy interior. This mini version has become my go-to dessert when I want to impress without spending hours in the kitchen.

Ingredients

• Room temperature cream cheese: Provides the essential tangy base and smooth texture for authentic cheesecake flavor
• Heavy whipping cream: Adds richness and contributes to the silky interior; look for a cream with at least 36% fat content
• Sour cream: Balances the sweetness with a subtle tang that elevates the flavor profile
• One egg: Works as the binding agent while providing structure to the cake
• Vanilla extract: Enhances the overall flavor profile; use pure extract for best results
• Sugar: Sweetens while helping create that caramelized burnt top
• Flour: Just a small amount helps stabilize the structure without making it dense

Step-by-Step Instructions

Preheat and Prepare:

Position your oven rack at the very top of the oven and preheat to 500°F for at least 15 minutes to ensure proper heat distribution. Line your 4-inch cheesecake pan with parchment paper ensuring it extends about 2 inches above the rim to accommodate the rising cheesecake and make removal easier.

Mix the Base:

Combine room temperature cream cheese, heavy whipping cream, and sour cream in a medium bowl using a whisk or mixer on low speed until completely smooth with no lumps. This creates the foundation of your cheesecake so take your time, about 2–3 minutes, to achieve the perfect consistency.

Add Remaining Ingredients:

Introduce the egg, vanilla, and sugar to your cream cheese mixture, whisking until fully incorporated and smooth. Then add the flour and mix one final time until just combined. Avoid overmixing at this stage as it can incorporate too much air and affect the final texture.

Bake to Perfection:

Pour the batter into your prepared pan and place it on the top rack at the back of the oven where the heat is most intense. Immediately reduce the temperature to 450°F and bake for exactly 20 minutes. The top will develop that signature burnt appearance while maintaining a creamy center.

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My favorite part of this recipe is watching guests’ reactions when they taste the contrast between the caramelized top and the impossibly creamy center. My husband, who claimed to dislike cheesecake, became an instant convert after trying this version.

Storage Tips

This mini Basque cheesecake can be stored in an airtight container in the refrigerator for up to 3 days. The flavor actually develops and improves after the first day as the caramelized notes meld with the creamy interior. I find it tastes even better on day two when the flavors have had time to settle and intensify. If you want to enjoy it warm after refrigeration, simply let it come to room temperature for about 30 minutes before serving.

Perfect Parchment Paper Technique

The key to authentic Basque cheesecake is properly lining your pan with parchment paper. Cut a square piece approximately 12x12 inches for a 4-inch pan. Press it gently into the pan, creating pleats around the edges, allowing the paper to extend about 2 inches above the rim. These rustic folds not only make the cheesecake easier to remove but also contribute to its distinctive appearance. Don’t worry about making it look perfect; the characteristic charm of this dessert comes from its imperfect appearance.

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Serving Suggestions

This mini cheesecake shines when served simply on its own but can be elevated with thoughtful accompaniments. A light dusting of powdered sugar adds visual appeal without overwhelming the complex flavors. For a sophisticated pairing, serve with a small glass of Pedro Ximénez sherry or a shot of espresso to complement the caramelized notes. If serving for a special occasion, a few fresh berries alongside provide a bright acidic contrast to the rich creamy texture. I particularly enjoy serving it slightly warm with a tiny drizzle of local honey and flaky sea salt.

Frequently Asked Questions

→ What makes burnt Basque cheesecake unique?

Burnt Basque cheesecake is unique due to its caramelized top and creamy, custard-like interior. Unlike traditional cheesecakes, it has no crust and is baked at a high temperature, giving it a signature 'burnt' appearance and flavor.

→ What size pan do I need for this cheesecake?

You need a 4-inch cheesecake pan to create this smaller-sized dessert. It is perfect for serving one or two people.

→ Can I substitute ingredients in this cheesecake?

Yes, you can substitute sour cream with Greek yogurt or heavy cream with a dairy-free alternative. However, the flavor and texture may vary slightly.

→ How do I prevent the cheesecake from sticking to the pan?

Line the inside of your 4-inch cheesecake pan with parchment paper. This ensures the cheesecake comes out cleanly without sticking to the pan.

→ Can I store leftovers, and how?

Yes, store leftover cheesecake in an airtight container in the refrigerator for up to 3 days. Enjoy it chilled or bring it to room temperature before serving.

→ What is the best way to achieve the 'burnt' top?

Place the cheesecake pan on the top rack in your oven, ensuring it is close to the heat source. This allows the top to caramelize perfectly.