# Mini Basque Cheesecake (Muffin Pan)

A creamy, not overly sweet, and perfectly portioned mini Basque cheesecake made in a muffin pan.

- Servings: 12 servings
- Total time: 253 min
- Cuisine: Spanish
- Category: Dessert
- Language: en

## 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)

## Instructions

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

## Equipment

- blender
- fine mesh sieve
- parchment paper
- muffin pan
- cup

## 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.

## Source

- Original video: https://www.facebook.com/share/r/18td3cUX2T/
- Recipe page: https://www.cliprecipe.com/recipe/5ff6c4b9-dfa4-4804-9913-581a27ebaee4
- Extracted: 2026-05-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt