Preheat oven to 425°F and place oven rack in the upper half of oven.
Line a 6-inch cake pan with parchment paper, folding parchment to fit the inside of the pan and allowing the parchment to extend above the sides of the pan.
In a large bowl, combine all ingredients with an electric mixer until smooth. Pour into prepared pan.
Bake in preheated oven 25-30 minutes, or until cheesecake is deeply browned on top and puffed up around the outside. Center of cake should still be soft and jiggly.
Let cool completely at room temperature. If desired, chill in refrigerator to firm up further before serving.
NOTES
Freezing: Once your mini burnt cheesecake is completely cooled, you can wrap it closely in a couple layers of plastic wrap. Then place the wrapped cheesecake in a plastic freezer bag and freeze for up to three months. To thaw, just move the cheesecake, still wrapped, from the fridge to the freezer for 24 hours.
Do not overbake: If you bake your mini basque cheesecake too long, it may curdle. If you’re unsure, err on the side of undercooked. If your cheesecake doesn’t have the dark, burnt top you want after 28-29 minutes, pop it under the broiler for just a couple minutes.
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