This 6-inch mini basque cheesecake is the perfect small-batch dessert for two. It’s baked at a high temperature for a short period of time to yield a creamy center flecked with bits of vanilla bean.
Basque burnt cheesecake is a popular dessert originally developed by the restaurant La Viña in San Sebastián in the Basque region of Spain. It’s likely gained popularity for two reasons: (1) it’s absolutely delicious and (2) it breaks all of the rules of a traditional cheesecake.
Chef Santiago Rivera, the creator of this creamy cheesecake, shared his recipe publicly. While it features just a few simple ingredients, a lot comes down to technique and knowing your oven. Serve this cheesecake with a glass of sherry, as is traditional, a nice cup of espresso, or French hot chocolate.
👩🏽🍳 Recipe Lowdown
- A mini version of this delicious cheesecake is small enough to enjoy for a special date night alongside my shrimp scampi and kale Caesar salad.
- I conducted extensive recipe tests, playing around with oven temperature, ingredient ratios, and batter technique to make this easy and as close to the original as possible.
- A short bake and a high oven temperature yield a burnished exterior with a creamy texture.
For more sweet treats, try my lemon gingersnap cheesecake, overnight brioche cinnamon rolls, or my sticky toffee pudding tray bake!
Elements of Burnt Basque Cheesecake
When developing this recipe, I knew I had to nail the following elements:
- Visually, the cheesecake has a burnished caramelized top, a self-formed crust, if you will.
- Texturally, it has a luxuriously smooth interior. The center of the cake has an oozing, brie-like texture. As you move from the center of the cake outward, the texture becomes firmer, while remaining creamy.
- Flavorwise, it’s light and slightly tangy from the cream cheese, and the outer “crust” has a caramelized taste.
Traditional vs. Mini Cheesecake
A traditional Basque cheesecake is made in a 9-inch or 10-inch springform pan with a height of about 3 inches. Because of its height and the volume of batter, it typically requires about an hour of baking at 400°F to 450°F.
For example, when I developed a large pumpkin basque cheesecake, I found it took 45 – 55 minutes at 425°F. The benefit of making a full-sized cheesecake is that a larger height-to-width ratio leads to more uneven heat distribution.
With a basque cheesecake, this is ideal because the outside cooks more quickly (leading to a burnt top), while the inside takes longer to cook through (leading to a creamy center).
How to Achieve The Perfect Texture
With a mini cheesecake in a 6-inch x 2-inch cake pan, you’re dealing with significantly less batter and a shorter cake that bakes very quickly. And, because it has a smaller height (2 inches tall) to width (6 inches) ratio, it’s likely to cook more evenly.
As a result, I tested the following techniques to promote faster browning of the exterior without overcooking the middle:
- Bake at a higher temperature. At higher temperatures, the outside has a head start and browns more quickly than the interior.
- Bake on the top rack. Since hot air rises, the top rack is often hotter. I really want to ensure a brown top, so baking the cheesecake on the top rack increases that likelihood.
- Drizzle heavy cream on top. Just before baking, I like to drizzle a teaspoon or two of heavy cream all over the top to encourage even more browning.
Key Ingredients
- Philadelphia Cream Cheese: Philadelphia full-fat cream cheese has the ideal texture and flavor for this cheesecake. I also read that cream cheese used in Spain may be saltier, so I add a bit more salt to mimic the taste.
- Sugar: I use slightly more sugar than La Viña’s original recipe. Want it less sweet? Use 80% of the sugar (80g).
- Vanilla Paste: Vanilla bean paste has real specks of vanilla, so it adds even more flavor. Can’t find it? Substitute an equal amount of extract.
- Cornstarch: According to Nicola Lamb’s Kitchen Projects, a thickener helps keep the cheesecake structurally sound, especially after the first day. So I add *just* a tad of cornstarch to the batter.
For a full list of ingredients and quantities, refer to the recipe card.
How to Make This Recipe
Step 1 – Set a rack in the top third of the oven and position another rack below it.
Preheat the oven to 500°F/260°C.
Spray a 6-inch cake pan with non-stick cooking spray (or grease with butter).
Step 2 – Line the pan with a 12-inch square piece of parchment paper so that the paper covers the entire bottom of the pan and sides of the pan AND comes up at least two inches above the sides of the pan.
Step 3 – In a stand mixer (or using a handheld electric mixer), beat the cream cheese with the paddle attachment until creamy and smooth.
Step 4 – Add in the sugar, and beat the whole thing for a few minutes until light and fluffy.
Step 5 – Add both eggs, then whisk until smooth and creamy.
Step 6 – Pour in the salt, cream, and vanilla paste, and whisk that all together.
Step 7 – In a small bowl, add the cornstarch.
Slowly pour ¼ cup of the batter into the bowl, whisking frequently, until the mixture is smooth and free of lumps.
Step 8 – Add the cornstarch mixture to the batter and whisk until everything is smooth and homogeneous. Pour the batter into the pan. Drizzle the heavy cream over the top. Use a chopstick to poke out any air bubbles.
Step 9 – Bake: Bake the cheesecake in the oven for about 15 – 20 minutes, or until a thermometer inserted into the center of the cheesecake measures 150°F (66°C).
Visual Cues
Don’t have a thermometer? Here’s what you should be looking for:
- The cheesecake should be at least golden brown on top, ideally dark brown.
- The cheesecake will still be quite wobbly in the center (this is what gives it a really cream texture!) but set at the edges.
Finishing Broiler Method
If your cheesecake is cooked through, but the top isn’t brown enough, you can put it under the broiler for a minute. First, remove the cheesecake from the oven. If you have any tall pieces of parchment sticking up the sides (more than 2 to 3 inches), trim them with scissors to prevent them from burning.
Switch the oven to ‘BROILER’ on high. Once you see the broiler element is on, place it in the lower rack. Broil in 30-second increments for up to 2 minutes until nicely browned.
Step 10 – Chill: Cool the cheesecake on a wire rack for at least one hour until it no longer feels hot. Chill in the fridge for at least 3 hours before serving.
Tips and Tricks
- Use a scale: Use a kitchen scale for the most accurate results.
- Use room temperature ingredients: The eggs and cream cheese need to be at room temperature or the batter will be lumpy. To quickly warm cream cheese to room temperature, place the unwrapped block on a microwave-safe plate and microwave for 10 – 15 seconds until it warms up.
- Don ‘t overbeat: Over mixing the batter can cause the cheesecake to crack. You still want a smooth and creamy batter — but don’t feel like it needs to be super airy!
- Get to know your oven: This is the most important rule for basque cheesecakes. All of our ovens behave differently, especially if your oven runs hot or cold. Visual cues and a thermometer will help you adjust the temperature or position of your cheesecake to ensure a perfect result. For example, if you find that your cheesecake is browning too quickly, move it to a lower rack. If it’s not browning enough, bake it a little longer.
Above all else, accept that all bakes are unique! Even at La Viña, the basque cheesecakes come out differently bake to bake.
Recipe FAQs
A standard cheesecake almost always has a separate crust and batter, and the batter cooks evenly at a lower temperature with the help of a water bath.
A basque cheesecake breaks all of the rules of a standard cheesecake. It bakes at a high temperature, forming a browned, exterior crust from the batter itself; crustless cheesecake. The center of the cheesecake is gooey, while the outer edges are firmer.
You absolutely can! You can use a springform pan, or even ramekins. Just keep in mind that a different pan size will require a different amount of batter, so you will need to play around with oven temperatures and timings.
For example, if you use a 6-inch by 3-inch round cake pan, you will need to multiply the recipe by 1.5. Why? The volume of a cake pan is πr²h. So, a 6-inch by 2-inch cake pan is π*(3^2)*2 = 56.54. The volume of a 6-inch by 3-inch cake pan is π* (3^2)*(3) = 84.82. 84.82/56.54 = 1.5.
P.S. In the future, since you end up dividing pi by itself, π* (NEW PAN RADIUS)^2 * NEW PAN HEIGHT / π* (OLD PAN RADIUS)^2 * OLD PAN HEIGHT, you can just remove it from the equation for easier math 🙂
Additionally, because a 3-inch cake pan is deeper, it’s going to take longer to bake in the oven. So I might reduce the oven temperature to 475°F and add 3 – 5 more minutes to the bake time to start.
Pour the batter through a fine mesh sieve. Any lumps can be pressed through the sieve and smoothed out with a spatula or the back of a spoon.
Definitely underbake! The cheesecake is done when the edges are set but the inside is still quite wobbly. It will look undercooked even if it’s actually finished baking!
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Mini Basque Cheesecake
Equipment
- 1 6-inch x 2-inch metal cake pan
- Instant Read Thermometer, optional
Ingredients
- 8 ounces Philadelphia Original Cream Cheese, softened to room temperature
- 100 grams granulated white sugar
- 2 large eggs, room temperature
- ½ teaspoon Diamond Crystal Kosher Salt, use half the amount if using Morton Kosher Salt, sea salt, or table salt
- 80 grams heavy cream
- ½ teaspoon vanilla paste, or vanilla extract
- 9 grams cornstarch
For baking:
- 10 grams heavy cream
Instructions
- Prep the oven: Set one rack in the top-third of the oven and one rack in the middle of the oven. Preheat oven to 500°F/232°C for at least 30 minutes. Spray a 6-inch cake pan with nonstick spray (or grease with butter). Line the bottom and sides with a 12-inch square of parchment, leaving at least 2 inches of overhang.Note: When the cheesecake bakes, it will rise, so the extra parchment paper will prevent any overflow. It will not sit perfectly flush in the pan and will appear creased and uneven; this is by design.
- Beat the cream cheese and sugar: To the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), add 8 ounces Philadelphia Original Cream Cheese. Beat on medium speed for 2 minutes, until smooth and creamy. Add 100 grams granulated white sugar, then beat on medium speed for 3 minutes until light, fluffy, and doubled in size.Stop the mixer, scrape down the bowl, then beat for 10 – 15 seconds until homogeneous.
- Switch to hand mixing: Remove the bowl from the mixer and switch to hand mixing to prevent overbeating.Add 2 large eggs, and whisk until combined. Whisk in ½ teaspoon Diamond Crystal Kosher Salt, 80 grams heavy cream, and ½ teaspoon vanilla paste.Scrape down the sides of the bowl with a flexible spatula, then whisk until smooth and creamy.
- Add the cornstarch: In a small bowl, whisk 9 grams cornstarch and ¼ cup of the batter until completely smooth — there should not be any clumps. Whisk the cornstarch mixture back into the batter for about 1 minute until incorporated, scraping down the bowl as needed.
- Pour the batter into the prepared pan. Use a spoon to drizzle 10 grams heavy cream all over the top of the batter. Pop any large bubbles with a chopstick or toothpick.
- Bake the cheesecake: Transfer the cheesecake to the top rack of the oven. Bake for 15–20 minutes, until the top is deeply browned, the edges are set, and the center is still jiggly. A thermometer inserted into the center of the cheesecake should register 145°F – 150°F.
- Broiler (optional, if needed): If your cheesecake is cooked through, but the top isn’t brown enough, you can put it under the broiler for a minute (this only works if you have a top broiler element). First, remove the cheesecake from the oven. If you have any tall pieces of parchment sticking up over the cake, trim them with scissors to prevent them from burning or catching fire from the broiler. Switch the oven to ‘BROILER’ on HI. Once you see the broiler element is on, place the cheesecake on the middle rack. Broil in 30-second increments up to 2 minutes until nicely browned. Uneven browned spots are fine!
- Cool: Remove the cheesecake from the oven and set on a wire cooling rack. Cool for 1 hour, or until the pan is at room temperature.Transfer to the fridge. Chill for at least 3 hours, uncovered, before slicing and serving.
- Serve: Remove from the fridge and let sit for 30 minutes before serving.To serve, enjoy directly from the pan and scoop bites of cheesecake with a couple of spoons. Or, remove the cheesecake from the pan by carefully lifting up the parchment from the pan.Transfer to a serving plate, slice, and serve.
Notes
- For the most accurate results, use a kitchen scale.
- Use room temperature ingredients: The cream cheese and eggs really need to be at room temperature or you will get lumps in the batter.
- Remove any lumps: For the smoothest texture, you will want to remove any lumps in the batter. Make sure to frequently scrape down the bottom and sides of the mixing bowl to incorporate any streaks of cream cheese.
- Don’t overbeat the batter: Over mixing the batter can cause the cheesecake to crack!
- Get to know your oven: This is the most important rule for basque cheesecakes. All of our ovens behave differently, especially if your oven runs hot or cold. Visual cues and a thermometer will help you adjust the temperature or position of your cheesecake as needed to ensure a perfect result.
- Storage: Leftover cheesecake keeps, covered, in the refrigerator for up to four days.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Other recipes you might like:
References
Simply Recipes – Basque-Style Pumpkin Cheesecake
TasteCooking – Spain’s Burnt Cheesecake Breaks All the Rules and Lord It’s Good
LATimes – Master Class: The Easiest Way to Burnt Basque Cheesecake
1/2 tspt salt is just way oo salty. This is not a good recipe.
Hi Sean,
Sorry to hear you didn’t enjoy it! Just to confirm, did you use 1/2 teaspoon Diamond Crystal Kosher Salt?
Thank you for sharing your recipe. Made it yesterday and it’s absolutely delicious! Would I be able to make this as individual size like with a cupcake pan?
So glad you enjoyed! I definitely think you could, though I personally haven’t tried this myself. I’d make sure you line each cupcake slot with enough parchment paper just like with the 6-inch pan, and you may need to adjust the time or oven temperature slightly as it may cook more quickly. Let me know if you try this – would love to hear how it goes!