Cheesecake is a family tradition around here. Especially at Thanksgiving when my daughters (from the time that they were little) and I would always bake some sort of cheesecake to add to our dessert table. Needless to say, I have made many varieties of this dessert over the years but the one type that I had yet to conquer was a Basque cheesecake.

For the past several years I’ve been hearing a lot about Basque cheesecakes and have been wanting to try making one but haven’t gotten around to it until this week when I saw a recipe from Joy The Baker for a mini cake that does not use any flour whatsoever.

Although most Basque cheesecake recipes call for very little four (only a few tablespoons), the idea of making one that was completely flour and gluten free appealed to me especially as Passover approaches. I also loved the idea of making a mini cake that was perfect for us to enjoy anytime without having to deal with an abundance of leftovers that inevitably end up going to waste.

In case you’re wondering what a Basque cheesecake is, pull up a chair. This cake is an invention of Chef Santiago Rivera at the La Viña cafe in the town of San Sebastian which happens to be located in, you guessed it, the Basque region of Spain. In 1990, Chef Santiago Rivera decided to embark on a journey of creating a new type of cake every day. Eventually, he developed the Basque cheesecake recipe. And, the rest is history.

What makes this cake different is the fact that there is no crust, and because it’s made primarily of cream cheese, sugar and eggs it has a very creamy texture without requiring a water bath which, anyone who bakes knows, is a royal pain. But what makes it a true standout is the burnt crust. Burning a cake, especially on purpose, is not exactly a sought after technique. But that logic goes straight out the window if you’re making a Basque cheesecake which is part of the fun.

The goal here, is to bake the cheesecake at a very high temperature for a fraction of the time that would normally be required. The end result is a caramelized top and delightfully creamy interior. But wait, that is not all, this cake is baked in a parchment lined pan which gives it a crinkly uneven exterior that adds to the rustic charm of this cake along with it’s crispy, uneven edges. It’s the beautiful imperfection of this dessert that makes it a stunner and so incredibly delicious.

The Dishy Details

Because I’ve never made a Basque cheesecake before I decided not to improvise so, instead, I stuck to Joy’s original recipe which did not disappoint. The first thing to note is that this cheesecake is baked in a six inch pan with three inch sides. This tiny cake pan is important to the overall structure of this cake. I didn’t have a pan that small but was easily able to find an inexpensive one here.

Part of the process involves taking a sheet of parchment paper, crinkling it up so it’s easier to manipulate and using it to completely line the pan. This prevents the crustless cheesecake from sticking to the pan and also creates the beautiful imperfect sides and edges.

Next, you melt some chocolate and set it aside while you whip up softened cream cheese.

Once the cream cheese is soft and fluffy, beat in the sugar followed by cocoa powder and instant espresso. Joy recommends sifting in the cocoa powder and espresso to avoid lumps in the batter.

Eggs go in next, followed by the melted chocolate and cream. That’s it.

The mouse like batter then goes in the pan, the pan goes into the oven and you can rest for the next twenty-five or so minutes.

How do I know that the batter is mousse-like you might ask. Like any good cook, of course I had to taste the batter. After all, how would I know if it was edible enough to serve to my family? Not that I’m encouraging you to do the same but I’m here to tell you that it was quite yummy already at this point.

As the cake bakes, it will puff up and caramelize on top. It may even split a bit which is totally to be expected.

Once done, the cake will fall dramatically. Also, something that is part of the process so don’t worry if your beautiful cake suddenly appears to be deflating.

At this point, take the cake straight from the oven and put it directly in the fridge for at least 4 hours (I actually left mine in the fridge for 24 hours) and avoid the temptation to rip into it immediately.

After some well spent time in the fridge, use the edges of the parchment paper to pull the cake gently out of the pan and peel away the paper. Some of the edges actually fell away from my cake as I removed the parchment paper. No worries here. They made a delicious snack.

Top with some sweetened whipped cream, pretty berries and serve. Although I couldn’t help taking a bite of the cake as soon as I pulled it out, I actually think that it tastes better if you allow it to sit at room temperature for a bit as that allows the filling to soften and become even more creamy.

I hope that you decide to give this Mini Chocolate Basque Cheesecake recipe a whirl. If you do, please let me know what you think or tag me on Instagram. I always love to hear from everyone and to see pictures of any recipes that you make. And above all, thanks so much for stopping by.