Chocolate Mini Burnt Basque Cheesecakes

Sarah’s Kitchen
by Sarah’s Kitchen
20 cakes
50 min

I made a regular size, vanilla burnt basque cheesecake earlier this year but I couldn't help making mini versions that are chocolate. I mean, look how cute these are!! My first encounter with burnt basque cheesecakes was at a restaurant, and I actually had a chocolate flavored one. So what better way to declare my love for this dessert be recreating the recipe that started it all. These mini cheesecakes are super creamy and take out all of the guess-work that comes with traditional cheesecakes (like crusts, cracked interiors, and worrying about whether or not the cake will burn). It's almost impossible to mess up! The golden brown exterior of the cake looks burnt but it has a beautiful, caramelized flavor that is to die for. This is unlike any other cheesecake you will have! Happy baking!


Chocolate Mini Burnt Basque Cheesecakes
Recipe details
  • 20  cakes
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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Ingredients
  • 450 grams cream cheese
  • 3 eggs
  • 3/4 cups granulated sugar
  • 1 tbsp cocoa powder
  • 100g semi-sweet chocolate, melted
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 tablespoon of flour
  • 3 1/4 fl oz heavy cream 
Instructions
Preheat the oven to 450°F.
In a large bowl, use an electric mixer or whisk, beat sugar and cream cheese. Add the eggs one at a time, combining between the addition of each one. Add the vanilla extract, salt, heavy cream, and chocolate. Combine the ingredients. Add the flour and cocoa powder and mix until silky and smooth.
Line a cupcake pan and pour batter in each cupcake liner. Bake on the center rack for 30 minutes. If the top isn't burnt enough for your liking, at the last 5-10 minutes, turn the heat up!
Once the cheesecake is brown on the surface and looks somewhat burnt, turn the oven off.
Allow the cheesecake to cool on the counter for an hour, then, move to the fridge and allow to cool for 5 hours or overnight for best results.
Tips
  • The time you spend on baking will depend on two things: how runny you want the center to be and how burnt you want the top. I typically like mine baked all the way through and take it out at the 30 minute mark. Or you could take it out earlier, like around the 25 minute mark.
Sarah’s Kitchen
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