Mini Burnt Cheesecake are crustless mini cheesecakes that are baked at a higher temperature for a beautifully burnt exterior and ultra creamy interior. Don't let the burnt edges scare you, they add a delicious depth of flavor.
The first time I heard about burnt cheesecake (AKA San Sebastian Cheesecake) I was so confused. Why in the world would you choose to burn a cheesecake?! But then I tried it and oh my gosh. It takes cheesecake to the next level. I took that recipe and made it into mini burnt cheesecake and it is just delicious.
Ingredients for Mini Burnt Cheesecake:
- Cream Cheese. The cream cheese needs to be at room temperature to prevent lumps in your cheesecake.
- Granulated Sugar. This will add flavor and sweetness to the cheesecake bars.
- Eggs. It will be easier to incorporate the eggs into the batter if they are at room temperature.
- Heavy Cream. Heavy cream will help make the cheesecake extra creamy.
- Vanilla Extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
- All-purpose Flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
How to make Mini Burnt Cheesecake:
STEP 1: Place a rack in the middle of your oven and preheat the oven to 400 degrees (F). Cut small squares of parchment paper about 3 inches by 3 inches. Line a muffin tin with the parchment paper squares.
STEP 2: In the bowl of a stand mixer or in a large bowl with a hand mixer beat the cream cheese and sugar on medium-low speed, scraping down the sides as needed, until the mixture is smooth, about 2 minutes. You don’t want to overbeat and add too much air into the mixture.
STEP 3: Add the eggs one at a time. Mix until each egg is fully incorporated and scrape down the sides before adding the next.
STEP 4: Add the heavy cream and vanilla and beat until combined. Scrape down the sides of the bowl.
STEP 5: Sprinkle the flour evenly over the mixture and beat until just combined. Scrape down the sides of the bowl and beat again until the mixture is very smooth.
STEP 6: Pour the batter into the prepared muffin tin and bake for 20 to 25 minutes. The mini burnt cheesecake should be deeply browned and the center should still be jiggly.
STEP 7: Remove the cheesecakes from the oven and allow them to cool.
How to make creamy cheesecake:
I think that cheesecake is best when it is extra creamy and there are a few steps that you can take to ensure you get the creamiest cheesecake possible.
- Beat at a low speed. Beating your cheesecake filling at a low speed will prevent air bubbles from forming. It takes a bit longer, but it is worth it in the end.
- Make sure your ingredients are at room temperature. If all of your ingredients are at room temperature they will combine a lot easier and it will prevent lumps from forming.
- Scrape down the bowl. I scrape down the bowl often while making the cheesecake filling. This ensures that everything is getting well combined.
Your Mini Burnt Cheesecake Questions Answered
HOW LONG WILL THIS CHEESECAKE LAST?
If stored correctly in an airtight container in the fridge Mini Burnt Cheesecake can last 3 to 4 days in the fridge.
CAN I FREEZE THE CHEESECAKE?
Yes! The mini cheesecakes will last up to 3 months in the freezer if stored correctly.
More Cheesecake Recipes From Kitchen 335:
- Strawberry Crunch Cheesecake- an extra creamy vanilla cheesecake topped with fresh strawberry sauce and a crunchy golden Oreo and freeze-dried strawberry mixture.
- Mini Strawberry Cheesecakes– a homemade graham cracker crust, a creamy vanilla cheesecake filling, and a fresh strawberry sauce topping.
- Chocolate Covered Strawberry Cheesecake Bars– a homemade graham cracker crust, a creamy cheesecake filling with chunks of fresh strawberries, and a rich chocolate ganache topping.
- Blueberry Crumble Cheesecake Bars– a crunchy homemade graham cracker crust, a creamy blueberry cheesecake filling, and a sweet crumble topping.
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Recipe
Mini Burnt Cheesecake
Ingredients
For Mini Burnt Cheesecake:
- 2 blocks (454 grams) cream cheese room temperature
- ¾ cup (148 grams) granulated sugar
- 2 large eggs
- 1 cup heavy cream
- ½ tablespoon vanilla extract
- 2 tablespoons (15 grams) all-purpose flour
Instructions
For Mini Burnt Cheesecake:
- Place a rack in the middle of your oven and preheat the oven to 400 degrees (F). Cut small squares of parchment paper about 3 inches by 3 inches. Line a muffin tin with the parchment paper squares.
- In the bowl of a stand mixer or in a large bowl with a hand mixer beat the cream cheese and sugar on medium-low speed, scraping down the sides as needed, until the mixture is smooth, about 2 minutes.
- Add the eggs one at a time. Mix until each egg is fully incorporated and scrape down the sides before adding the next.
- Add the heavy cream and vanilla and beat until combined. Scrape down the sides of the bowl.
- Sprinkle the flour evenly over the mixture and beat until just combined. Scrape down the sides of the bowl and beat again until the mixture is very smooth.
- Pour the batter into the prepared muffin tin and bake for 20 to 25 minutes. The mini burnt cheesecake should be deeply browned and the center should still be jiggly.
- Remove the cheesecakes from the oven and allow them to cool.
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