Mini Basque Cheesecake Recipe

San Sebastian Cheesecake Recipe Card by Authentic Food Quest

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.

5 from 6 votes

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Course: Dessert

Cuisine: Spanish

Prep Time: 15

Cook Time: 35

Rest Time: 8

Servings: Mini Basque Cheesecake

Calories: 273kcal

Author: Authentic Food Quest

Equipment

Hand electric mixer or blender
Non-Stick 12-Cup muffin pan or 2 non-stick 6-cup muffin pans
Parchment paper

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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