Mini Basque Cheesecake

Mini Basque Cheesecake

I am a huge cheesecake fan but, my whole life, I have had very little success at actually making one (unless it is a No-Bake Cheesecake). It is, in fact, one of those cakes which I am very content to buy from a café or bakery (I actually love the New York cheesecake from Starbucks), and not least because I can buy just one slice instead of having an entire cake to tempt me.

But at afternoon tea with some lovely neighbours one day, they served a Basque cheesecake from a nearby Japanese bakery. It was my first encounter with a Basque cheesecake, and I was smitten with the cute, mini size of this particular cheesecake (dainty and not excessive). After that delightful introduction, I became obsessed with recreating the same Mini Basque Cheesecake at home, and I think I have finally nailed the recipe 🙂

What is a Basque Cheesecake?

A Basque Cheesecake, also called a Burnt Basque Cheesecake, is a crustless cheesecake which originates from the Basque Country of Spain. Unlike most cheesecakes which are baked in a water bath, a Basque Cheesecake is baked directly in the cake pan until the top is golden and caramelised, which is what gives the cheesecake its distinct “burnt” flavour.

Although it is called a “burnt” Basque cheesecake, I don’t think the top of the cake should actually be burnt. Whilst you need to bake the cake until it is a deep, golden brown to provide the requisite caramelised flavour, a few seconds too long and a black (aka “burnt”) crust will taste bitter and unpleasant.

Mini Basque Cheesecake Recipe

My main reason for wanting to make a Mini Basque Cheesecake was because, in my family, only my husband and I like cheesecake. Although my kids love cheese and the many different ways you can cook with cheese (such as Raclette and Fondue), they can’t comprehend cheese in a dessert form. And as my husband and I don’t want to eat a cheesecake meant for 8 people, I think a mini-sized cake is more appropriate.

I have experimented with many recipes for Basque cheesecake because I wanted a recipe which:

• Was easy to make with as few ingredients as possible;
• Could be baked in a small cake pan for 1 to 2 people; and
• Could be baked in the air fryer, especially when using a very small cake pan, for energy efficiency.

This recipe for Mini Basque Cheesecake uses a regular 12 cm/5 inch cake pan, which is perfect for 1 to 2 people.

You could also double the recipe which would fit in a tall 16 cm/6 inch cake pan, which would serve 3 to 4 people.

How to Make Basque Cheesecake

Step 1

Before starting, make sure all of your ingredients are at room temperature.

Measure the cream cheese, sugar, cornflour (US: cornstarch) and salt into a small mixing bowl. Whisk until everything is well combined.

Step 2

Whisk in the egg.

Step 3

Then whisk in the cream and vanilla.

Step 4

Preheat the oven to 230°C/446°F (without fan). Place a metal tray on the middle shelf of the oven.

Line a 12 cm/5 inch cake pan with baking paper, either using pre-cut liners or cutting a sheet to size. If the latter, I recommend scrunching up the baking paper, then unfold the paper. The crinkled baking paper can then sit easily inside the cake pan. What is important is that the baking paper sits a good 3 cm/1 inch above the cake pan so that the cheesecake can rise as it bakes.

Pour the cheesecake batter into the lined cake pan.

Step 5

Bake for 20-25 minutes, or until the top is a deep, golden brown colour but the centre of the cake should still have a slight wobble. During baking, the cheesecake will rise like a soufflé. Be careful that the cheesecake does not actually burn because then it will taste very bitter.

Leave the cake to cool in the pan for about 1 hour, before chilling in the fridge for at least 3-4 hours, or overnight. The cheesecake will sink as it cools.