Burnt Basque cheesecake has taken the culinary world by storm, and for good reason. Its beautifully caramelized top, rich and creamy center, and slightly rustic charm make it an indulgent dessert that’s easy to prepare. If you love cheesecake but don’t want to commit to making a full-sized version, this 4-inch Small Burnt Basque Cheesecake is the perfect treat. Designed for small-batch baking, this recipe yields a luxurious and flavorful cheesecake that’s just enough to satisfy your sweet tooth without leftovers going to waste.
Why You’ll Love This Recipe
- Perfectly Portioned – Ideal for solo indulgence, date night, or a special treat without excess.
- Minimal Ingredients – Only a handful of simple ingredients make this an easy dessert to whip up.
- No Crust Needed – The burnt top acts as a flavorful contrast to the creamy interior, eliminating the need for a graham cracker base.
- Quick to Make – This cheesecake bakes in just 20 minutes, making it a fast and effortless dessert option.
Ingredients
- 4 oz cream cheese, at room temperature
- 3 tablespoon heavy whipping cream, at room temperature
- 1 tablespoon sour cream, at room temperature
- 1 egg
- ¼ teaspoon vanilla extract
- 2 tablespoon sugar
- 1.5 teaspoon flour
Kitchen Equipment Needed
- 4-inch cheesecake pan
- Parchment paper
- Medium mixing bowl
- Whisk
- Measuring spoons and cups
- Cooling rack
Instructions
Step 1: Prepare Your Oven and Pan
- Place your oven rack at the top position.
- Preheat your oven to 500°F for at least 15 minutes.
- Line the inside of your 4-inch cheesecake pan with parchment paper (see notes below for tips on perfect lining).
Step 2: Make the Batter
- In a medium bowl, mix softened cream cheese, heavy whipping cream, and sour cream until well combined.
- Add in the egg, vanilla, and sugar, then whisk again until fully incorporated.
- Lastly, add in the flour and mix one final time to ensure a smooth batter.
Step 3: Bake the Cheesecake
- Pour the batter into your prepared pan.
- Place it on the top rack at the back of the oven, where the highest temperature will give it that signature burnt top.
- Reduce the oven temperature to 450°F and bake for 20 minutes.
Step 4: Cooling and Serving
- Remove the cheesecake from the oven and let it cool in the pan for 20 minutes.
- Carefully lift it from the parchment paper and set it on a cooling rack.
- Enjoy it at room temperature or chill in the fridge for a firmer texture.
Tips for the Best Burnt Basque Cheesecake
- Use Room Temperature Ingredients – This ensures a smooth, lump-free batter.
- Don’t Overmix – Too much air in the batter can affect the texture of the cheesecake.
- Let it Burn – The caramelized top is what makes this cheesecake unique, so don’t be afraid to let it develop a deep golden-brown color.
- Chill for a Different Texture – If you like a denser, creamier cheesecake, refrigerate it for a few hours before serving.
Storage and Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the cheesecake by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag for up to a month. Thaw in the fridge overnight before enjoying.
Recipe Variations
- Chocolate Burnt Basque Cheesecake – Add 1 tablespoon of cocoa powder to the batter.
- Citrus Twist – Add a teaspoon of lemon or orange zest for a refreshing contrast.
- Nutty Flavor – Swirl in a tablespoon of peanut butter or almond butter before baking.
Pairing Suggestions
- Coffee or Espresso – The slightly bitter notes complement the rich and creamy cheesecake.
- Sweet Dessert Wine – Try a glass of Moscato or Sauternes.
- Fresh Berries – Raspberries, strawberries, or blueberries add a fresh, tart contrast.
FAQs
Can I use a different pan size?
Yes, but you’ll need to adjust the baking time. A larger pan will require less time, while a smaller pan may need a few extra minutes.
Can I make this ahead of time?
Absolutely! This cheesecake actually tastes better after chilling for a few hours. You can make it up to a day in advance.
My cheesecake didn’t burn on top. What went wrong?
Make sure your oven is preheated to 500°F, and place the cheesecake on the top rack at the back of the oven, where the heat is most intense.
Can I make this without flour?
Yes! You can omit the flour for a flourless version, but the texture may be slightly different—still delicious, though!
Final Thoughts
This 4-inch Small Burnt Basque Cheesecake is the perfect dessert when you’re craving something rich, creamy, and satisfying without making a full-sized cake. Whether you enjoy it warm and gooey or chilled and firm, this little cheesecake is guaranteed to impress.
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