Mini Burnt Basque Cheesecake

Have you heard of a burnt Basque cheesecake?

A burnt Basque cheesecake is a type of cheesecake that was created in Spain. Think of it as part cheesecake and part crème Brule. Sounds interesting, right? It’s supposed to be burnt on top (hence the name). When I first heard about it I have to admit that I thought it sounded weird and I wasn’t really interested in trying it. However, I found this recipe for a mini version and after loving Lifestyle of a Foodie’s mini cheesecake and mini chocolate cheesecake I knew I had to try it. So what’s the verdict?

It’s delicious and I’m super glad that I made it. The burnt exterior gives the cheesecake an essence of caramelized flavor. It’s not too sweet and it doesn’t taste as “cheesecake-y” as a classic cheesecake.

This cheesecake will puff up as it’s baking in the oven but will shrink down as it cools. Apparently the more cracks and imperfections it has, the better. I like being giving permission to slack off on perfectionism, but I admit I was sort of being a perfectionist about its rustic-ness.

A burnt Basque cheesecake does not have a crust. It makes baking this cheesecake quicker, but I think every cheesecake should have a crust because it is delicious and adds to the flavor of the cheesecake.

My husband made some homemade whipped cream to go with this cheesecake for a bit of texture variety that was missing from not having a crust. I usually prefer my cheesecakes cold, straight out of the fridge, but I found that this cheesecake is best when you eat it at room temperature. While I enjoyed his burnt Basque cheesecake, I do prefer the classic cheesecake and chocolate cheesecake over the burnt Basque cheesecake. It is definitely good enough for you to try it out though.

Have you tried a burnt Basque cheesecake? If yes, what did you think? If not, would you give this miniature version a try to see if you like it?

Mini Burnt Basque Cheesecake Recipe
(Makes a 4 inch cheesecake)

Ingredients:

4 ounces cream cheese, room temperature
1 tablespoon sour cream, room temperature
3 tablespoons heavy cream, room temperature
1 egg, room temperature
1/4 teaspoon vanilla extract
2 tablespoons granulated sugar
1 1/2 teaspoons all-purpose flour

Directions:

Move the oven rack to middle/top of the oven. Preheat the oven to 500 degrees F.
Line a 4 inch springform pan with parchment paper going up the sides of the pan. You want some overhang so that you can lift the cheesecake out of the pan. Grease the parchment paper and set it aside.
In a large bowl, mix together the cream cheese, sour cream and heavy cream until combined and there are no lumps. Make sure the ingredients are room temperature.
Add in the egg, vanilla extract, and sugar and mix together until combined.
Add in the flour and mix until combined.
Pour the cheesecake batter into the prepared pan.
Tap the pan on the counter (gently) a few times to remove as many of the air pockets in the cheesecake filling as possible.
Place the cheesecake on a baking sheet. (This is optional but it will help with moving the small cheesecake pan in and out of the oven.)
Place it in the oven, reduce the oven heat to 450 degrees F immediately, and bake it for 20 minutes or until the center is slightly jiggly. Your top edges should be a dark shade of brown. Don’t worry, it will settle down as it cools.
Take the cheesecake out of the oven and let it cool to room temperature.
I think it tastes best at room temperature the day it’s made.