Mini Basque Cheesecake (Muffin Pan)
Directions
- 1Add all ingredients to a blender and blend until completely smooth.
- 2Strain the batter through a fine mesh sieve once for a smoother texture.
- 3Cut parchment into 5-inch squares.
- 4Cut a 2-inch slit from each side (about 2 inches in from each corner), leaving the center intact.
- 5Place each square over the muffin pan and press it down with a cup so the paper folds in to fit.
- 6Pour the batter into each cup, about 90% full.
- 7Tap the pan lightly to remove air bubbles.
- 8Bake at 440°F for 12–13 minutes, until the top is deeply browned and the center is still slightly jiggly.
- 9Let cool, then chill in the fridge for a few hours before serving.
Ingredients
- 400 g cream cheese (room temp)
- 200 g heavy cream
- 100 g sugar
- 1 Tbsp cornstarch (or all-purpose flour)
- 1 Tbsp lemon juice
- 4 eggs (room temp)
Equipment
blenderfine mesh sieveparchment papermuffin pancup
Tips
- Ensure cream cheese is at room temperature for smooth blending.
- Blend on low until smooth.
- The parchment paper hack helps create the classic Basque shape and prevents sticking.
- Chilling in the fridge for a few hours is essential before serving.
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