The Best 4-inch Small Burnt Basque Cheesecake for Two/One

This is the best 4-inch single serve burnt basque cheesecake recipe

Say goodbye to leftovers and hello to freshly baked goodness with this creamy, 4-inch burnt Basque cheesecake! Perfect for one or two people, this crustless cheesecake is rich, caramelized, and incredibly easy to make. 

Pair it with  with a cup of coffee or tea. One of my obsessions right now has to be this Irish coffee on the side of it!

What is a Basque burnt cheesecake?

A burnt basque cheesecake or as I like to call it, the cheesecake that’s impossible to mess up is a dessert that originated in Spain back in 1990s.

This cheesecake is known for its signature burnt top and caramelized sides, which contrast beautifully with its soft and creamy center. Unlike traditional American cheesecakes, the Basque version skips the crust entirely! Trust me, it doesn’t need one!

The flavor is subtly sweet with a hunt of tanginess, and the caramelization adds depth of flavor that is so hard to resits. It’s rustic, elegant, and effortless all at once!

Want to read more about this glorious dessert checkout taste cooking and devour San Sebastian posts.

How does burnt basque cheesecake taste like?

The first time I tried a burnt basque cheesecake, I immediately thought of Cannelés. It doesn’t taste like a Cannelés per se but it resembles it in the baking process as well as in that caramel-ly attribute.

Burnt Basque cheesecake is a cremay, curtard-like dessert with notes of rich caramel from its deeply browned top and edges. The contrast between the silky center, and slightly firmer. caramelized texture of the exterior is pure magic. 

The Burnt top adds a subtle bitterness, balancing the richness much like the crusty edges of a toasted marshmallow. Its caramel-like flavor, achieved without any actual caramel, is also mind-blowing! It might just make you forget traditional cheesecakes entirely!

Why you will love making this cheesecake,. 

When it comes to mini cheesecakes, I’m the queen. Here is exactly why I think you should give this one a try!

• Perfect size for two: No more leftovers! This small cheesecake serves two perfectly. 
• Foolproof recipe: No crust, no water bath, just mix, bake, and enjoy!
• Rich and creamy: Every bite melts in your mouth, balances by the slightly burnt top. 
• Quick to make: Simple ingredients and minimal prep time make this recipe a breeze.

Ingredients for this small batch mini burnt basque cheesecake

Here are the ingredients you will need to make your own mini basque cheesecake for one or two, for the detailed recipe and ingredient measurements make sure to go to the recipe card:

• Cream cheese– Use full fat cream cheese for this recipe. Any brand works.
• Heavy whipping cream– The heavy cream will give more richness to the burnt cheesecake while keeping it soft and creamy.
• Sour cream– The sour cream is another component that will keep the cheesecake moist.
• Egg– You will need one large egg at room temperature for a smooth batter.
• Sugar– A little sugar goes a long way in this recipe.
• Vanilla– The vanilla extract will brighten the flavor of your basque cheesecake, you can also use vanilla bean paste for a more elevated look and flavor. 
• Flour– A little all purpose flour to make sure that the mini cheesecake is stable enough.

Make sure that all your ingredients are at room temperature so that the cheesecake batter is smooth and creamy before baking it.

How to Make a Burnt Basque Cheesecake for Two

Here is how you can make your own homemade small burnt basque cheesecake recipe:

• Set your oven to 500°F (260°C) to achieve that classic burnt top. If your oven doesn’t go this high, 450°F works too, though the caramelization may be lighter and baking time slightly different.
• Line a 4-inch round cheesecake pan or springform pan with parchment paper, ensuring the paper extends above the edges. This makes it easy to remove the cheesecake later.
• Mix the wet ingredients and sugar together in a mixing bowl making sure that they are all at room temperature then add in the flour and mix, make sure to scrape the sides as you go. You can mix everything using a hand mixer on low speed or  by hand using a rubber spatula and a whisk. I find that since this recipe uses such a small amount of ingredients, a stand-mixer doesn’t work as well. 
• Pour the cheesecake batter into your parchment lined baking sheet.
• Reduce the heat of the oven to 450F then bake the cheesecake for 20 minutes.
• Let your mini burnt cheesecake cool before slicing into it and enjoying your personal sized burnt basque cheesecake!

Tips for Success

• Room Temperature Ingredients: Always use room-temperature cream cheese and eggs for a silky, lump-free batter.
• Your Oven Needs to Be Very Hot: Preheat your oven to 500°F to create the signature caramelized top. When placing the cheesecake in, do it quickly to avoid losing heat.
• Position the Oven Rack: Place the rack at the top to position the cheesecake in the hottest part of the oven for optimal browning.
• Place the Pan Deep in the Oven: Position the cheesecake closer to the back of the oven to maximize exposure to heat. Adjust based on your oven’s heat distribution.
• Parchment Paper Hack: Crumple parchment paper before lining the pan to make it easier to fit snugly.
• Watch the Bake Time: Over baking leads to dryness. Stop baking when the center is still slightly wobbly—it will set as it cools.
  
  With these tips, you’ll achieve a perfectly creamy, caramelized cheesecake every time!

Frequently Asked Questions – FAQs

Is lining the mini cheesecake tin with parchment really important?

Absolutely!

That’s how you will be able to pull out your cheesecake and most importantly the parchment paper is what will give your cheesecake those iconic crinkled burns on the side!

Can I make this cheesecake ahead of time?

yes! This mini burnt cheesecake recipe is even better when made ahead of time and chilled in the refrigerator overnight. Store it in an airtight container in the fridge for up to 3 days. 

Why should I preheat the oven to 500F?

Making sure that your oven is really hot before placing your cheesecake in is a must. It will allow the cheesecake to brown on top and around the sides without burning the center.

In this case, we heat up the oven to 500F then reduce the heat to 450 once we put our small basque cheesecake in. I have made this recipe so many times and this is the setting that works best!

Can I double this recipe?

I haven’t doubles this recipe but if you are looking for feed a crowd, try my 6 inch burnt basque cheesecake recipe! It’s just as delicious and is perfect for a crowd!

What to serve with a basque cheesecake?

This cheesecake is delicious on its own but pairs beautifully with fresh berries, a drizzle of honey, or a dollop of chipped cream. If you want to feel that instagrammy vibe too, then you can slice the cheesecake, serve it on it’s side, and drizzle warm chocolate ganache on it before serving.

How to store burnt basque cheesecake?

You can place your basque cheesecake in an airtight container in the fridge for up to 3 days. 

Can you freeze burnt basque cheesecake?

Yes you can!

You can either pre slice your cheese cake and then wrap each slice individually in plastic wrap then freeze of freeze the whole thing in an airtight container for up to one month. 

When you’re ready to enjoy it, place it in the fridge to thaw overnight. Pull it out for 20-30 minutes so that it gets to room temperature then enjoy it!

Is basque cheesecake supposed to be eaten cold or warm?

Burnt basque cheesecake is supposed to be enjoyed at room temp. If you decide to store it in the fridge pull it out about 20-30 minutes before you’re ready to devour it for the ultimate culinary experience.

I, on the other hand, like my cheesecake on the harder and more dense side so I like to have it right out of the fridge. My sister likes it about 30 minutes to an hour after baking. She says that it tastes like a custard flan dessert.

So try it in different ways and see which way you like best!

Mini 4 inch burnt basque cheesecake recipe

If you enjoyed this 4-inch basque cheesecake recipe for one or two make sure to pin it again for later!