4-Inch Small Burnt Basque Cheesecake

Introduction

If you’re looking for a show-stopping dessert that’s both effortlessly simple and full of flavor, look no further than the 4-Inch Small Burnt Basque Cheesecake. This twist on the traditional Basque cheesecake is perfect for smaller gatherings or as a personal treat when you’re craving something indulgent but not too overwhelming.

The beauty of a Burnt Basque Cheesecake lies in its rustic appearance: a dark, slightly charred top with a creamy, silky interior. Don’t let the name fool you—though the top is “burnt,” it adds a layer of flavor that enhances the rich, buttery, and slightly tangy filling. Whether you’re a seasoned baker or a beginner, this recipe is approachable and sure to impress. It’s the kind of dessert that doesn’t need to be overly polished to be a showstopper—it’s charming in its imperfections, making it perfect for those who want to create something special without spending hours in the kitchen.

Why You’ll Love This Recipe

The 4-Inch Small Burnt Basque Cheesecake offers several reasons to fall in love with it:

• Perfect for Small Gatherings: A smaller cheesecake means no leftovers (unless you want them!) and a dessert size ideal for intimate occasions.
• Rich & Decadent Flavor: The cheesecake’s smooth, rich center contrasts beautifully with the slightly caramelized top.
• Minimal Ingredients: Just a few simple ingredients come together to create something magical.
• No Water Bath Needed: Forget the stress of traditional cheesecake methods with water baths—this recipe is far less complicated.
• Impressive Appearance: The rustic “burnt” look adds a bold and elegant touch to your dessert table.
• Easy to Make: With minimal prep work and easy-to-follow steps, this is a cheesecake you’ll want to make again and again.
• Customizable: Feel free to add toppings like fruit or caramel to make it your own.
• Perfect for Beginners: Even if you’ve never baked a cheesecake before, this recipe is a great starting point.

Preparation Time and Cook Time

• Total Time: 1 hour 15 minutes
• Preparation Time: 20 minutes
• Cook Time: 50 minutes
• Cooling Time: 45 minutes
• Servings: 4-6 servings
• Calories per Serving: Approximately 350 calories
• Key Nutrients: Fat: 25g, Carbs: 24g, Protein: 6g

Ingredients

Gather the following ingredients to create your 4-Inch Small Burnt Basque Cheesecake:

For the Cheesecake:

• 1 cup cream cheese (softened)
• 1/2 cup heavy cream
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• Pinch of salt

For the Crust (Optional):

• 1/4 cup graham cracker crumbs (optional, as some versions of Basque cheesecake don’t use a crust)

Ingredient Highlights

• Cream Cheese: The star of the show, providing the rich and smooth texture that makes Basque cheesecake so delightful.
• Heavy Cream: Adds to the cheesecake’s decadence and smooth mouthfeel.
• Sugar: Balances the tartness of the cream cheese and adds the sweetness that complements the slight “burnt” edges.
• Vanilla Extract: A touch of vanilla enhances the flavor and adds depth to the cheesecake.
• Flour: Just a tablespoon to help bind the ingredients and give structure to the filling.

Step-by-Step Instructions

Creating the 4-Inch Small Burnt Basque Cheesecake is an easy and rewarding process that you’ll love. Follow these steps to bring it to life:

Prepare the Pan and Preheat the Oven

1. Prepare Your Pan: Start by lining a 4-inch springform pan with parchment paper, ensuring that it extends above the sides of the pan. This will help catch any drips and give the cheesecake its signature rustic look. If you like, you can also line the bottom with graham cracker crumbs for a slight crunch (optional but delicious).
2. Preheat the Oven: Set your oven to 400°F (205°C). You want it to be hot enough to give the cheesecake that beautiful burnt edge without overcooking the inside.

Make the Cheesecake Batter

1. Beat the Cream Cheese: In a large bowl, beat the softened cream cheese until smooth. Use an electric mixer for the best results, or a hand whisk if you want a workout!
2. Add Sugar: Gradually add the sugar to the cream cheese, mixing until well combined.
3. Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to make sure everything is incorporated.
4. Add Heavy Cream and Vanilla: Stir in the heavy cream and vanilla extract, followed by the pinch of salt.
5. Mix in the Flour: Finally, whisk in the flour until the batter is smooth and lump-free.

Bake the Cheesecake

1. Pour the Batter into the Pan: Pour the cheesecake batter into your prepared 4-inch pan, smoothing the top to ensure an even surface.
2. Bake: Place the pan in the preheated oven and bake for about 45-50 minutes. The top of the cheesecake should be deeply golden brown, almost black in spots, with the center still slightly wobbly.
3. Check the Cheesecake: Keep an eye on it as it bakes. If the top is getting too dark too quickly, you can lower the oven temperature slightly.

Cool and Set

1. Cool the Cheesecake: Let the cheesecake cool in the pan at room temperature for about 30-45 minutes. As it cools, the cheesecake will firm up and settle into its classic burnt Basque look.
2. Chill: Once it has cooled, place the cheesecake in the refrigerator for at least 4 hours or overnight. This will allow the flavors to meld together and the texture to become perfectly creamy.

How to Serve

Here are some delightful ways to serve your 4-Inch Small Burnt Basque Cheesecake:

1. Fresh from the Fridge: Serve the cheesecake chilled for the best flavor and texture. The creaminess will be at its peak!
2. Toppings: Top with a drizzle of honey, caramel sauce, or a few fresh berries for extra flavor.
3. Coffee Pairing: Serve alongside a strong cup of coffee or espresso to balance the rich, creamy flavor of the cheesecake.
4. Mini Plates: Because it’s a small cheesecake, it’s perfect for individual servings—slice into wedges and serve on small dessert plates.

Additional Tips

To ensure you get the best results when making your 4-Inch Small Burnt Basque Cheesecake, here are some tips:

1. Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before starting. This helps create a smoother batter and prevents lumps.
2. Watch the Oven: The burnt look of the Basque cheesecake is part of its charm, but be careful not to overdo it. The top should be dark and caramelized, but not burnt to the point of bitterness.
3. Use a Springform Pan: A springform pan is ideal for this cheesecake since it makes removal and presentation much easier.
4. Don’t Overmix: Overmixing the batter can lead to a dense cheesecake, so mix only until the ingredients are fully combined.
5. Chill Overnight: The cheesecake sets beautifully after a full chill, so plan to make it the day before you want to serve it.

Recipe Variations

Here are some creative twists to make your 4-Inch Small Burnt Basque Cheesecake uniquely yours:

• Fruit Topping: Add fresh fruit, such as berries, figs, or stone fruits, on top of the cheesecake for a burst of natural sweetness.
• Flavor Infusions: Try infusing the cream cheese with lemon zest, orange zest, or cinnamon for a different flavor profile.
• Alcoholic Touch: Add a splash of brandy or rum to the batter for a grown-up version of this cheesecake.
• Nutty Crust: Instead of a graham cracker crust, use crushed almonds or hazelnuts for a nuttier flavor.
• Swirls: Swirl in some melted chocolate or fruit puree into the batter before baking for a fun design.

Freezing and Storage

To ensure your cheesecake stays fresh, follow these storage and freezing tips:

• Storage: Keep the cheesecake in an airtight container in the fridge for up to 5 days.
• Freezing: You can freeze slices of the cheesecake for up to 3 months. Wrap them tightly in plastic wrap and then foil before freezing.
• Thawing: When ready to serve, thaw the cheesecake in the fridge overnight for the best texture.

Special Equipment

Here’s the equipment you’ll need for making your 4-Inch Small Burnt Basque Cheesecake:

• 4-Inch Springform Pan: A small springform pan is essential for this recipe.
• Electric Mixer: If you don’t have one, a whisk will work, but a mixer makes things much easier.
• Spatula: For scraping the batter into the pan and smoothing it out.
• Measuring Cups and Spoons: For accuracy in your ingredients.
• Parchment Paper: For lining the pan and creating a rustic look.

faq section

Here are some common questions about making the 4-Inch Small Burnt Basque Cheesecake, along with helpful answers to guide you through the process:

• Can I use a different size pan?
  If you don’t have a 4-inch springform pan, you can use a slightly larger pan, but the baking time may need to be adjusted.
• What if my cheesecake cracks on top?
  Cracking is normal for a Basque cheesecake, especially as it cools. The “burnt” look adds to the rustic charm!
• Can I make this cheesecake ahead of time?
  Absolutely! This cheesecake can be made a day or two ahead and stored in the fridge to set perfectly.
• Can I add a crust?
  While traditional Basque cheesecake is crustless, feel free to add a simple graham cracker or nut crust if you prefer.

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Conclusion

There’s something wonderfully satisfying about making a 4-Inch Small Burnt Basque Cheesecake. Its simplicity, combined with the dramatic presentation and deliciously rich flavor, makes it an instant favorite for any occasion. Whether you’re serving it at a family gathering or enjoying a quiet night at home, this cheesecake will not disappoint.

Don’t forget to snap a photo and tag me on social media – I love seeing your delicious creations!