why make this recipe
The 4-inch Mini Burnt Basque Cheesecake is an exquisite treat that’s perfect for one or two people. It offers a creamy and rich dessert experience without requiring a large cake. This mini version not only caters to smaller cravings but also allows you to enjoy the delightful burnt flavor without the hassle of serving a whole cake. Plus, it’s simple to make and requires minimal ingredients, making it a great choice for a quick dessert.
how to make 4-inch Mini Burnt Basque Cheesecake for One/Two
Ingredients:
- 4 oz cream cheese (at room temperature)
- 3 tbsp heavy whipping cream (at room temperature)
- 1 tbsp sour cream (at room temperature)
- 1 egg
- 1/4 tsp vanilla
- 2 tbsp sugar
- 1.5 tsp flour
Directions:
- First, place your oven rack at the top of the oven and preheat your oven to 500 degrees F for at least 15 minutes. Line the inside of a 4-inch cheesecake pan with parchment paper. Check the notes for a detailed explanation on how to line it perfectly.
- In a medium bowl, mix the softened cream cheese, heavy whipping cream, and sour cream together until combined.
- Add in the egg, the vanilla, and the sugar, and whisk again until combined. Finally, add in the flour and mix one last time.
- Pour the cheesecake batter into the prepared cheesecake tin. Place it in the top rack, all the way in the back of the oven, where the highest temperature will be. Reduce the heat to 450F and bake for 20 minutes.
- Once done, pull the cheesecake out of the oven and let it cool in the pan for 20 minutes. After that, lift it from the parchment paper and set it on a cooling rack. You can enjoy your cheesecake once it has cooled to room temperature, or you can place it in the fridge if you prefer a more set cheesecake.
how to serve 4-inch Mini Burnt Basque Cheesecake for One/Two
Serve your mini burnt Basque cheesecake plain or with a light dusting of powdered sugar on top. You can also add some fresh berries or a drizzle of chocolate sauce for extra flavor. It’s a wonderful dessert to enjoy as is or as a sweet treat alongside coffee or tea.
how to store 4-inch Mini Burnt Basque Cheesecake for One/Two
If you have leftovers, store the cheesecake in an airtight container in the fridge. It will stay fresh for about 3 to 4 days. If you prefer a firmer texture, chilling it longer in the fridge is a good idea.
tips to make 4-inch Mini Burnt Basque Cheesecake for One/Two
- Ensure all your ingredients are at room temperature for a smoother batter.
- Properly line the pan to avoid any sticking issues.
- Don’t be alarmed by the burnt top; that’s part of the charm of this cheesecake!
- Let the cheesecake cool before attempting to remove it from the pan for the best results.
variation
You can add lemon zest or cocoa powder to the batter for a different flavor profile. Additionally, consider experimenting with flavored extracts like almond or hazelnut to customize your cheesecake.
FAQs
1. Can I double the recipe?
Yes, you can easily double the ingredients if you want to make a larger cheesecake. Just be sure to use a bigger pan and adjust the baking time accordingly.
2. Why does the top of my cheesecake look burnt?
The burnt top is intentional! It gives the cheesecake its distinctive flavor and prevents it from being too creamy.
3. Can I use low-fat cream cheese?
While low-fat cream cheese may work, it can affect the creaminess and texture of the cheesecake. For best results, use full-fat cream cheese.
4-inch Mini Burnt Basque Cheesecake
Ingredients
Cheesecake Ingredients
- 4 oz cream cheese (at room temperature)
- 3 tbsp heavy whipping cream (at room temperature)
- 1 tbsp sour cream (at room temperature)
- 1 large egg
- 1/4 tsp vanilla
- 2 tbsp sugar
- 1.5 tsp flour
Instructions
Preparation
- Place your oven rack at the top of the oven and preheat your oven to 500 degrees F for at least 15 minutes.
- Line the inside of a 4-inch cheesecake pan with parchment paper.
- In a medium bowl, mix the softened cream cheese, heavy whipping cream, and sour cream together until combined.
- Add in the egg, the vanilla, and the sugar, and whisk again until combined.
- Finally, add in the flour and mix one last time.
- Pour the cheesecake batter into the prepared cheesecake tin.
Baking
- Place the cheesecake in the top rack, all the way in the back of the oven, where the highest temperature will be.
- Reduce the heat to 450F and bake for 20 minutes.
Cooling
- Once done, pull the cheesecake out of the oven and let it cool in the pan for 20 minutes.
- Lift the cheesecake from the parchment paper and set it on a cooling rack.
- Enjoy your cheesecake once it has cooled to room temperature or place it in the fridge for a firmer texture.