Mini Basque Cheesecake (Muffin Pan)

253 mins
Serves 12
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Directions

  1. 1Add all ingredients to a blender and blend until completely smooth.
  2. 2Strain the batter through a fine mesh sieve once for a smoother texture.
  3. 3Cut parchment into 5-inch squares.
  4. 4Cut a 2-inch slit from each side (about 2 inches in from each corner), leaving the center intact.
  5. 5Place each square over the muffin pan and press it down with a cup so the paper folds in to fit.
  6. 6Pour the batter into each cup, about 90% full.
  7. 7Tap the pan lightly to remove air bubbles.
  8. 8Bake at 440°F for 12–13 minutes, until the top is deeply browned and the center is still slightly jiggly.
  9. 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.
Mini Basque Cheesecake (Muffin Pan) | Clip Recipe