Easy mini basque cheesecake in a 6-inch pan! This mini burnt basque cheesecake recipe is ridiculously easy, with a luscious, creamy texture that is irresistible! You'll love this mini burnt cheesecake!
Preheat oven to 425°F and place oven rack in the upper half of oven.
Line a 6-inch cake pan with parchment paper, folding parchment to fit the inside of the pan and allowing the parchment to extend above the sides of the pan.
In a large bowl, combine all ingredients with an electric mixer until smooth. Pour into prepared pan.
Bake in preheated oven 25-30 minutes, or until cheesecake is deeply browned on top and puffed up around the outside. Center of cake should still be soft and jiggly.
Let cool completely at room temperature. If desired, chill in refrigerator to firm up further before serving.
Freezing: Once your mini burnt cheesecake is completely cooled, you can wrap it closely in a couple layers of plastic wrap. Then place the wrapped cheesecake in a plastic freezer bag and freeze for up to three months. To thaw, just move the cheesecake, still wrapped, from the fridge to the freezer for 24 hours.
Do not overbake: If you bake your mini basque cheesecake too long, it may curdle. If you’re unsure, err on the side of undercooked. If your cheesecake doesn’t have the dark, burnt top you want after 28-29 minutes, pop it under the broiler for just a couple minutes. Bring ingredients to room temperature:
To soften your cream cheese for this recipe, just remove them from the foil and place on a microwave-safe plate. Heat in the microwave for 20-25 seconds or until softened. It should be ready to add to your mini burnt cheesecake!
It’s important to use room temperature eggs in most baking so that the cold egg doesn’t affect the rise or even baking of your result. If you didn’t have a chance to leave your eggs out to get to room temperature, try this tip. Just submerge the eggs in a bowl of lukewarm water for about 15 minutes. That will allow them to get to room temperature more quickly and ensure a great result for your mini burnt Basque cheesecake recipe!To make sure your mini Basque cheesecake gets that burnt caramelized top:
First, check to make sure that your oven is the correct temperature using an oven thermometer and ensure that you've given your oven plenty of time (about 30 minutes) to preheat. Finally, make sure your ingredients are fully at room temperature before you begin. They shouldn't be cold to the touch. If after all that your cheesecake is still not browning enough on top, you can put it under the broiler for just a couple minutes. Watch it carefully the whole time it's broiling because it will burn very quickly!
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Mini Basque Cheesecake - Mini Burnt Cheesecake Recipe posted on October 22, 2021 by Chenée Today at https://cheneetoday.com/mini-basque-cheesecake/