Mini Basque Cheesecake

Mini Basque Cheesecake

If you’ve never tried a Basque cheesecake, consider this your sign. These Mini Basque Cheesecakes bake up beautifully caramelized on the outside with a silky, custard-like center that melts in your mouth. Rustic, elegant, and impossibly easy, they’re the kind of dessert that feels special without requiring any fuss.

The beauty of a Basque cheesecake is in its simplicity — no crust, no water bath, no fancy tools. Just parchment paper, a handful of ingredients, and high heat that gives it that signature burnished top. These mini versions are perfect for gifting, dinner parties, or keeping in the fridge for when the craving hits.

Serve them warm, chilled, or at room temperature. Add a sprig of rosemary for a subtle aromatic touch, or drizzle with one of your favorite balsamics (think Vanilla, Dark Cherry, or Espresso) for a Little Shop twist. However you dress them up, these gorgeous golden cakes deliver every time.

Mini Basque Cheesecake

A rustic, crustless cheesecake with a caramelized top and creamy center — made with a splash of your favorite balsamic for a Little Shop twist.

Author
https://shopevoo.com
Prep Time
10 minutes
Cook Time
25-30 minutes
Servings
4 mini cheesecakes (or 1 medium)
Category

Desserts

Cuisine

American

Ingredients

  • 16 oz cream cheese, softened
  • ¾ cup sugar
  • 3 large eggs
  • 1 ¼ cups heavy cream
  • 1 Tbsp of your favorite balsamic
  • ¼ cup all-purpose flour
  • Pinch of sea salt
  • Fresh rosemary, for garnish (optional)

Directions

  1. Preheat oven to 425°F. Line four mini springform pans or ramekins with parchment paper, allowing it to wrinkle naturally for that rustic Basque look.
  2. In a mixing bowl, beat cream cheese and sugar until smooth.
  3. Add eggs one at a time, mixing after each addition.
  4. Pour in the heavy cream and your chosen balsamic, mixing until fully combined.
  5. Sift in flour and add a pinch of sea salt. Mix until smooth — do not overbeat.
  6. Divide the batter evenly into the prepared pans.
  7. Bake 25–30 minutes, or until the tops are deeply golden brown with a slight jiggle in the center.
  8. (Bake less for a custard-like center; longer for a firmer set.)
  9. Allow cheesecakes to cool in the parchment.
  10. Garnish with a sprig of fresh rosemary if desired.
  11. Serve warm, room temperature, or chilled.

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