I make this cheese cake recipe when I crave a sweet win without a sink full of dishes. Think soft custard inside, a bronzed top that looks dramatic on purpose, and a size that suits a quiet night for two. It is my four inch cheesecake recipe that never gives me grief. We call it a small burnt Basque cheesecake and we mean it. The heat kisses the top, the center stays plush, and the parchment wrinkles leave those rustic waves we all pretend we planned. I bake one, I brew coffee, I steal the first spoon while no one looks. Who could wait If you want cheesecake for two without a water bath, this individual Basque cheesecake brings joy with little effort. Call it a mini burnt cheesecake or a keeper from my Basque cheesecake recipe notes. Either way, the crumb feels tender, the vanilla smells warm, and our forks meet in the middle.
Table of Contents
- 1) Key Takeaways
- 2) Easy Small Burnt Basque Cheesecake For Two Recipe
- 3) Ingredients for Small Burnt Basque Cheesecake For Two
- 4) How to Make Small Burnt Basque Cheesecake For Two
- 5) Tips for Making Small Burnt Basque Cheesecake For Two
- 6) Making Small Burnt Basque Cheesecake For Two Ahead of Time
- 7) Storing Leftover Small Burnt Basque Cheesecake For Two
- 8) Try these Dessert next
- 9) Small Burnt Basque Cheesecake For Two
- 10) Nutrition
1) Key Takeaways
I bake this on busy nights when comfort calls and time runs short. The batter comes smooth. The top turns deep and bold. The center stays plush. We skip a water bath and we still get a tender slice. The method stays simple so the joy stays high. This is a baked cheesecake recipe that fits a quiet night at home.
The pan stays small so the reward feels close. A four inch tin lines with tall parchment. Heat does the work. Rest makes the magic. The flavor leans on cream cheese and vanilla. The texture lands between flan and cheesecake. Warm spoons taste great. Cold slices cut clean.
I write this as Camila from Camila Cooks. We test in my small kitchen. We share wins on Camila Cooks. If questions pop up, we tweak and learn. That is our style. Find more ideas at https://www.camilacooks.com.
2) Easy Small Burnt Basque Cheesecake For Two Recipe
I reach for this cheese cake recipe when I want cozy and quick. This cheese cake recipe brings a bronzed top and a soft heart. The mix comes together in one bowl. I whisk, I scrape, I pour. The oven takes it the last stretch.
We call it a small burnt Basque cheesecake. The top looks dark on purpose. That edge tastes like caramel. The inside stays creamy. That contrast makes each bite feel rich but light. Friends ask for the recipe and laugh when they see the tiny pan. I get it. Small cake, big joy.
If you cook for two, this works. It is a cheesecake for two. It is also an individual Basque cheesecake when you crave a single treat with a fancy look. The method respects the batter. The heat runs high then the cake rests. That pause gives a neat set and a gentle wobble.
3) Ingredients for Small Burnt Basque Cheesecake For Two
Cream cheese full fat and soft gives body and tang. Cold blocks fight the whisk. Leave the package on the counter until it feels slightly cool but pliable. Warm cheese blends smooth and sets the base for a creamy cheesecake recipe that holds shape yet melts on the tongue.
Sugar fine crystals sweeten and help browning. I like granulated for clean taste. A modest scoop keeps balance. The burnt top tastes like caramel so the sugar inside can stay measured and calm.
Egg one whole egg plus a yolk adds silk. The white lifts. The extra yolk brings richness. Crack into a small cup so shells stay out. Add when the cheese looks smooth to keep lumps away.
Heavy cream thins the mix and softens the bake. A splash turns the batter glossy. The cream helps the center hold a gentle wobble that firms as it chills.
Vanilla a teaspoon warms the flavor. Scrape the bowl after you pour it in. Those small seeds or drops like to hide on the sides.
Cornstarch or flour just a touch steadies the set. It keeps the cut clean. If you skip it, the cake still bakes. The slice just leans softer. I reach for cornstarch for a silkier bite.
Fine sea salt one pinch wakes the sweet and the tang. Taste turns rounder with that little bit of salt. I never skip it.
Butter a swipe in the pan helps parchment cling and makes the edges taste rich. The scent in the hot oven reminds me that dessert waits soon.
Parchment crumple a big sheet then press it into a four inch round pan. Let it rise high so the batter stays put when it puffs. Those wrinkles form the rustic look we love.
4) How to Make Small Burnt Basque Cheesecake For Two
Step 1 heat the oven to two hundred thirty C. Grease a four inch pan. Line with a tall sheet of parchment. Press it in so the paper hugs the sides and peaks above the rim.
Step 2 beat the soft cream cheese with sugar until smooth. Scrape the bowl. The mix should look glossy with no clumps. This small step sets you up for an baked cheesecake recipe that feels even in every bite.
Step 3 whisk in the egg and the extra yolk. Mix until thick and shiny. Do not whip a lot of air. Gentle turns keep the crumb fine.
Step 4 stir in heavy cream, vanilla, cornstarch, and salt. The batter should pour like honey. If bubbles form, tap the bowl on the counter so they rise and pop.
Step 5 pour the batter into the lined pan. Slide it onto the middle rack. Bake eighteen to twenty three minutes. The top should look dark and the center should jiggle.
Step 6 cool the cake in the pan for forty five minutes. Lift it out using the parchment. For clean cuts, chill one to two hours. For spoonable bliss, serve while warm.
5) Tips for Making Small Burnt Basque Cheesecake For Two
Use room temp dairy. Cold blocks resist the whisk and build lumps. Soft cheese blends in minutes and keeps the crumb silky. This small step supports an easy cheesecake recipe that fits weeknight baking.
Line with generous parchment. Let the paper stand tall. The batter climbs during the hot bake then settles. The tall sides guide it back and keep edges neat.
Watch for the jiggle. A gentle shake in the center means pull it. The carryover finish sets the custard. If the center looks stiff, the cake may land firm. Tasty still, just less plush.
6) Making Small Burnt Basque Cheesecake For Two Ahead of Time
I bake in the morning for dinner. The chill helps the set and the slice. For a party, I bake the day before and wrap the cooled cake. The top stays dark and lovely. The inside stays tender.
If you need speed, go warm. Let it rest a bit then scoop with a spoon. The texture feels almost like custard. For tidy wedges, give it time in the fridge. A small nap in the cold works wonders.
Flavor plays nice with rest. Vanilla blooms. The caramel note from the top deepens. Friends never guess how fast it came together. They just ask for another slice of this Basque cheesecake recipe.
7) Storing Leftover Small Burnt Basque Cheesecake For Two
Wrap leftovers and keep them cold for two days. The texture stays smooth. The flavor stays bright. I tuck a small square of parchment between slices so edges look clean when I serve again.
For a softer bite, let the slice sit at room temp for ten to fifteen minutes. The chill eases and the cream shines. A warm spoon leaves a neat trail across the top. Coffee on the side makes it even better.
Freezing works in a pinch. Freeze slices on a tray. Once firm, wrap them tight. Thaw in the fridge. The top may lose a bit of its snap yet the taste still hits the mark. This is a mini burnt cheesecake that forgives small slips.
8) Try these Dessert next
9) Small Burnt Basque Cheesecake For Two
Small Burnt Basque cheese cake recipe For Two
Ingredients
- 8 ounces full fat cream cheese at room temp
- 60 grams granulated sugar
- 1 large egg at room temp
- 1 egg yolk at room temp
- 90 milliliters heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch or all purpose flour
- Pinch fine sea salt
- Softened butter for the pan
- Parchment to line a four inch round pan
Instructions
- Heat oven to 230 C. Grease a four inch round pan and line with a large sheet of parchment so the edges stand tall.
- Beat cream cheese with sugar until smooth. Scrape the bowl. Add egg and yolk and mix until glossy.
- Stir in heavy cream, vanilla, cornstarch, and salt. Mix until the batter looks silky with no lumps.
- Pour into the pan. Tap once to pop bubbles.
- Bake on the middle rack 18 to 23 minutes until the top looks deep brown and the center still jiggles.
- Cool in the pan 45 minutes. Lift out by the parchment and chill 1 to 2 hours for cleaner slices, or serve warm for spoonable bliss.
10) Nutrition
A modest slice brings comfort without a heavy lift. One serving holds a mix of fat for creaminess, a bit of protein from eggs and dairy, and sugar for sweetness. It fits after dinner or as a late night treat with tea.
Want a lighter feel. Serve smaller wedges and add berries. The tart fruit cuts through the richness and adds color. A spoon of yogurt on the side cools the caramel top and brings a gentle tang.
I share nutrition as a guide not a rule. Your pantry, your brand of cheese, and your oven can nudge numbers. Eat with joy and sense. If you track closely, weigh your slice and note your brand values.
From Camila at Camila Cooks. See more at https://www.camilacooks.com. Tags include 4 inch cheesecake recipe, small burnt Basque cheesecake, and cheesecake for two. This write up also includes individual Basque cheesecake, mini burnt cheesecake, and Basque cheesecake recipe.
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