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This mini Basque cheesecake recipe is for a creamy and smooth, cheesecake originally from San Sebastian, Spain. Unbelievably delicious, it has a burnt caramelized top and a gooey, creamy interior. This slice of heaven comes together easily with just a few ingredients to create a Basque dessert you’ll never forget.
What is Basque Cheesecake?
The Basque cheesecake, also called San Sebastian cheesecake, is originally from San Sebastian, Spain.
Created decades ago, it is now one of the most popular cheesecakes globally. This delicious cheesecake recipe uses just a few readily available ingredients, like cream cheese, sugar, and eggs.
The Basque cheesecake is baked at a high temperature, giving it a distinctive burnt, caramelized crust and creamy center.
Unlike the New York-style cheesecake, the Basque cheesecake is a crustless cheesecake. And the texture is airy and light compared to its dense New York-style counterpart.
Basque Cheesecake Origin
The Basque cheesecake was created at La Viña, a historic bar-restaurant located in the old town of San Sebastián, Spain.
The creator of this iconic dessert was Chef Santiago Rivera Jiménez, who developed the recipe in the late 1980s.
Unlike traditional cheesecakes, the Basque cheesecake has a blackened, burnt appearance, earning it the name “burnt cheesecake.”
The burnt Basque cheesecake is famous all over the world. In 2021, The New York Times included it as one of the top 2021 culinary trends, praising its rich and complex flavor profile.
This simple mini Basque cheesecake recipe allows you to easily savor this delicious crustless cheesecake at home.
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Discovering Mini Basque Cheesecake in San Sebastian, Spain
We first tasted the original Basque cheesecake from La Viña while on an ultimate food tour in San Sebastian, Spain.
We absolutely loved it and later learned how to make the delicious cheesecake in an authentic Basque cooking class.
In the cooking class, we used a traditional Basque cheese from San Sebastian known as Idiazábal Cheese. While delicious, it was not exactly the same as the original version.
In this mini Basque cheesecake recipe, we recommend using Philadelphia Cream Cheese which is similar to the cheese used at La Viña restaurant.
This mini burnt Basque cheesecake recipe is easy to make at home with only a few simple ingredients.
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Mini Basque Cheesecake Recipe – How To Make San Sebastian Cheesecake at Home
While the ingredients for this mini burnt cheesecake are basic, the combination of flavors will impress everyone who takes a bite. You’ll need the following:
- Philadelphia Cream Cheese
- White sugar
- Eggs
- Salt
- Vanilla extract
- All-purpose flour
- Heavy whipping cream
As you easily whip up the delicious mini cheesecakes, have a muffin tin, parchment paper, and a hand mixer on hand.
AUTHENTIC FOOD QUEST TIP: For other deliciously creamy desserts, see our other simple recipes from around the world.
Mini Basque Cheesecake Recipe Tips
The Basque cheesecake is meant to be a rustic and imperfect dessert. Here are some tips to help you achieve the perfect mini basque cheesecakes:
- Use high-quality ingredients: Since the Basque cheesecake is a simple recipe with minimal ingredients, it’s important to use high-quality ones for the best flavor. Opt for fresh, full-fat cream cheese, good-quality eggs, and pure vanilla extract.
- Bring ingredients to room temperature: To ensure a smooth and creamy texture, allow your cream cheese, eggs, and other dairy ingredients to come to room temperature before starting. This will help them blend easily and prevent lumps in the batter.
- Allow for proper cooling and chilling: After baking, let the cheesecake cool completely at room temperature before transferring it to the refrigerator. Chilling for at least 4 hours, or overnight, will help it set and develop its flavors.
How to Bake The Mini Basque Cheesecake
Unlike traditional cheesecakes, Basque cheesecake is baked at a high temperature, usually around 425°F (220°C).
This high heat helps create the signature burnt and caramelized exterior while keeping the center creamy.
Why is my Basque Cheesecake Not Browning?
If your mini Basque cheesecake is not browning on top, here are a few possible reasons and solutions:
- Temperature: The caramelization and browning on the top of the mini Basque cheesecakes rely on high heat during baking. Ensure your oven is preheated to the specified temperature in the recipe, usually around 425°F (220°C). If your oven runs cooler than the set temperature, it may not brown as desired.
- Placement in the oven: The position of the cheesecake in the oven can affect browning. For the best browning, place the cheesecake on the upper rack of the oven, closer to the heat source. This direct exposure to heat will help with the desired caramelization.
- Sugar content: The caramelization and browning on the top of the mini Basque cheesecake are primarily a result of the sugar content in the batter. If your cheesecake is not browning, ensure you’ve used the correct amount of sugar. Adjusting the sugar amount can impact the browning process.
Why Does My Basque Cheesecake Taste Eggy?
A mini burnt cheesecake may taste eggy due to several factors.
- Firstly, the type of eggs used and their freshness can impact the flavor. Lower-quality eggs may have a stronger eggy taste.
- Overmixing the batter can introduce more air, intensifying the eggy flavor.
- Lastly, the absence of added flavors, such as vanilla or citrus, can enhance the natural egg taste.
Why is My Basque Cheesecake Cracking?
The mini burnt Basque cheesecake is meant to have cracks and a deep caramelized top. Don’t worry if it looks imperfect! These imperfections add character and contribute to the unique texture and taste of the cheesecake.
However, to avoid excessive cracks on the surface, here are a few tips:
- Avoid excessive temperature shifts during baking or cooking. The rapid temperature changes can cause the cheesecake to expand and contract, leading to cracks.
- Overbaking the Basque cheesecakes in the oven can cause them to become dry and prone to cracking.
Is It Better to Undercook or Overcook My Basque Cheesecake?
As you make this mini Basque cheesecake recipe, it is generally better to slightly undercook rather than overcook it.
The unique characteristic of this cheesecake is its creamy and custard-like texture. Overcooking the Basque cheesecake produces a drier and firmer texture.
Aim for a slightly jiggly center that sets as it cools. Follow the mini cheesecake recipe’s recommended baking time and keep an eye on the cheesecake as it bakes.
How to Store Mini Basque Cheesecake
Store any leftover mini burnt Basque cheesecake in an airtight container in the refrigerator.
When stored properly, the mini cheesecakes can last up to 5 days in the fridge.
For longer-term storage, you can freeze the Basque cheesecakes for up to 3 months. Wrap each one individually in plastic wrap and store them in an airtight container or ziplock bag.
When ready to eat, thaw the cheesecakes in the refrigerator overnight. Enjoy them within 2–3 days.
How to Serve Mini Basque Burnt Cheesecake
The most traditional way to enjoy the Basque burnt cheesecake in Sebastian, Spain, is with a glass of Pedro Ximenez sherry wine.
At home, you can enjoy this delicious cheesecake with fresh berries or a drizzle of caramel or chocolate sauce.
We recommend keeping it simple, as this creamy cheesecake is delicious on its own.
Mini Basque Burnt Cheesecake Recipe Substitutes
This simple burnt Basque cheesecake recipe calls for only a few basic ingredients. Substituting the ingredients may alter the final taste and texture of the cheesecake.
We recommend using the original ingredients for an authentic mini burnt Basque cheesecake experience.
Can I Substitute Philadelphia Cream Cheese?
To make an authentic mini Basque cheesecake, you want to use Philadelphia Cream Cheese. The flavor and texture may vary if you use a different type of cream cheese.
If you choose a different cream cheese, look for one with a similar texture and flavor profile to Philadelphia Cream Cheese.
To ensure the best results, use the same amount of the substitute cream cheese as we recommend in this mini Basque cheesecake recipe.
The San Sebastian Basque burnt cheesecake is known for its unique texture and flavor, so using Philadelphia Cream Cheese will help maintain the authenticity of the dish.
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Mini Basque Cheesecake Recipe Step by Step Instructions
Combine Ingredients For a Silky Smooth Consistency
Combine cream cheese and sugar in a bowl. Blend until smooth and creamy, scraping the sides as needed. Add egg, salt, and vanilla and mix using a blender or electric hand mixer until uniform.
Mix in Flour and Heavy Cream
Using a wooden spoon, gradually add in sifted flour and mix until no lumps remain.
Incorporate heavy cream while mixing until there are no lumps, and the mixture is completely smooth. Let the cheesecake mixture rest for about 10 minutes.
Fill Muffin Cups With Cheesecake Mixture
Before lining the muffin pan, moisten it with water to help the parchment paper stick to the sides. Cut up pieces of parchment paper and line the muffin cups, pressing the edges to cover each cup fully. Fill each cup with cheesecake batter, distributing it evenly, just below the rim. Tap the pan to release air bubbles before baking.
Mini Basque Cheesecake Recipe
Equipment
- Hand electric mixer or blender
- Non-Stick 12-Cup muffin pan or 2 non-stick 6-cup muffin pans
Ingredients
- 17 ounces Philadelphia Cream Cheese
- ½ + ¼ cup white sugar
- 3 large eggs
- ¼ teaspoon salt (optional)
- ½ teaspoon vanilla extract (optional)
- ½ tablespoon flour
- 1 cup heavy whipping cream
Instructions
- Preheat the oven to 425°F (220°C).
- Cut oversized squares of non-stick baking parchment paper that are larger in dimension than an individual muffin cup. Make sure the parchment paper is large enough to line the bottom and sides of each individual cup while also extending above the top edge. This will make it easier to remove the mini cheesecakes from the muffin tin after baking without sticking.
- Combine the cream cheese and sugar in a large mixing bowl or food processor. Blend the ingredients until they are smooth and creamy.
- Add the egg, salt, and vanilla, and continue mixing until you get a creamy texture.
- Gradually add the sifted flour, using a wooden spoon, and blend until the mixture is silky smooth and lump-free.
- Add the heavy cream and continue mixing until there are no lumps. Let the cheesecake mixture rest for 10 minutes as you line the muffin tins.
- Before lining the muffin tin, moisten it with water so the parchment paper sticks easily. Place the individual parchment paper into each muffin cup, pressing around the edges to ensure the interior is fully covered. This single-layer lining method will make it easy to remove the muffins from the pan and prevent sticking.
- Fill each muffin cup with the cheesecake batter, distributing it evenly until it reaches slightly below the rim.
- Use a small spoon to gently press the mixture into all crevices of each paper liner. Then, lightly tap the filled muffin pan against the countertop a few times to release any trapped air bubbles rising to the surface.
- Bake on the center wire rack for 35-50 minutes. The mini cakes will rise significantly but will settle once removed from the oven.
- When the cheesecakes are brown and appear nearly burnt, turn off the oven. The centers should not be fully set, and they should wiggle noticeably when moved, resembling jelly in consistency.
- Allow the muffin tins to cool on the counter for 2-4 hours. Place the muffin pan in the fridge and refrigerate overnight.
- Remove each cheesecake wrapped with parchment paper from the muffin pan and allow it to sit at room temperature for 15 minutes before serving.
- Keep the parchment paper on for an easy, no-mess serving experience.
- Enjoy your San Sebastian mini Basque cheesecake.
Notes
- The original burnt Basque cheesecake recipe does not use lemon or orange zest, but you are free to add some if you prefer.
Nutrition
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Rosemary is the editor-in-chief and strategist at Authentic Food Quest.
Traveling slow since 2015 with her partner, Claire, she has explored the cuisine in 45 countries and more than 240+ culinary cities.
Her writing about local food specialties has been featured in Lonely Planet, Business Insider, Honest Cooking, Food Insider, and Huffington Post.
As a food and travel writer, Rosemary has co-authored three books, including one in collaboration with Costa Brava Tourism.
Rosemary is an avid runner when she’s not eating and exploring new destinations. She has run ten marathons and counting.
Before Authentic Food Quest, Rosemary held senior-level strategy positions in advertising.
Find out more about Authentic Food Quest
I love cheesecake a little bit too much so it’s nice that it’s not a huge cake that I have to convince myself not to eat all in one sitting!
Lol…completely understand 🙂 This mini Basque cheesecake is both light and easy to eat in small bites. Hope you make it soon. Cheers
Such cute mini cheesecakes! I love how easily they come together and that crust looks amazing.
Thank, Tara They do come together easily and they are delicious. Cheers
I love portion controlled sizes of these, otherwise I could eat the whole thing. Thanks!
You are right, Anne. The portion control is one of the great things of these mini Basque cheesecakes. Cheers
This recipe is incredible! I love cheesecake and this did not disappoint. Thank you so much!
You are most welcome, Ned. Glad you loved it. Cheers
The most delicious easiest think I made over Christmas! It’s just the two of us this year, so I made 1/3 of the recipe using just 1 egg, but we absolutely loved them, and were kicking ourselve for not making more.
That’s awesome, Leva, glad to hear loved it. Now you know to double the recipe the next time around. Cheers 🙂