Skip the Slice, Make My Mini Burnt Cheesecake

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Basque Cheesecake meets a muffin tin, making this delicious (& adorable!) mini burnt cheesecake recipe. A few simple variations flips the script on the standard, giving this version a lighter top layer, more texture and higher amount of protein in every bite.

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What is burnt cheesecake?

Also known as Basque or San Sebastian cheesecake after the La Viña restaurant in Spain’s Basque Country where it originated. (Read about it here.)

It cooks at a higher temperature than traditional cheesecakes. Creating a beautifully caramelized “burnt” top layer with a deliciously creamy center.

Switching it Up

Unlike traditional recipes made with cream cheese & cream, this version contains a combination of five different dairy ingredients: cream & farmer cheese, sour cream, yogurt and milk. Giving it more texture than the typically smooth interior.

For more protein

Including more of a variety of dairy items, also gives these cheesecakes more protein. According to the USDA Food Data, comparing 100 grams of each: farmer cheese (15 grams), Greek yogurt (10 grams), cream cheese (6 grams), milk (3 grams), heavy cream (3 grams) & sour cream (2 grams).

Making Minis

Baking this cheesecake in a muffin tin turns them into a delicious bite sized dessert. The top layer might not get as dark (since they spend less time in the oven & possible interference with the parchment paper liners) but the areas in contact with the pan will. Turning things upside down with more of a burnt bottom cheesecake.

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Why you’ll love this recipe

• Simple Prep Work – this batter comes together in a single bowl, by hand with a spoon/whisk (you won’t need to take out a handheld electric beater or stand mixer). It’s also crustless, skipping the ground graham cracker layer at the bottom of most cheesecakes.
• Easy to Bake – won’t need to hassle with a spring form pan or a water bath, this recipe bakes in a regular 12 cup muffin tin. The mini version cooks quickly too. (Won’t have to worry about letting it sit in a cooling oven afterwards either.)
• Neater way to Serve a Crowd than cutting slices & it already being bite sized makes it great for portion control.

Ingredients

Here’s what you’ll need to make this recipe. Find the exact measurements in the recipe box below.

• cream cheese – this recipe uses a block of regular cream cheese (I used the one from Trader Joe’s). You can also substitute with whipped cream cheese, but you’ll want to increase the amount up to ½ cup. Letting the cream cheese soften at room temperature for a little before starting, will help make it easier to incorporate with the rest of the ingredients.
• sour cream – regular
• Greek yogurt – tested with both whole milk & fat free yogurt, and either one can be used in this recipe.
• sugar – white, granulated
• farmer cheese – no salt added. It’s typically sold in either 7.5 ounce or 16 ounce packages. Since a little less than ½ pound is needed for this recipe, you’ll have leftovers from either container you choose. Other ways to use this cheese include: as a salad topping (like in this Sweet Arugula Salad), frozen into these strawberry cheesecake popsicles during the summer or this baked cheese tart recipe.
• milk – whole
• all purpose flour
• kosher salt
• vanilla extract
• eggs – large

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How to Make Mini Burnt Cheesecake

In a mixing bowl, stir together the cream cheese, sour cream and yogurt. Cream in the sugar. Using room temperature ingredients helps make this step easier.

Mix in the farmer cheese and milk. Add in flour, salt, vanilla extract and eggs, until well combined.

Cut small squares of parchment paper (mine were 5-6 inches). Use them to line the muffin tin, pressing into each compartment. To avoid this kitchen crafting project, use these cupcake liners instead.

Pour batter into the lined muffin tins. Filling each one with 2½ to 3 tablespoons.

Bake in a 400°F oven for 35 minutes until the tops are golden brown. Remove from the oven, wait a couple minutes (they’ll deflate) before carefully transferring to a cooling rack. Refrigerate to chill before serving.

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