Mini Basque Cheesecake (Muffin Pan)
Mini Basque Cheesecake (Muffin Pan)
Ingredients
- 400 g cream cheese, room temperature
- 200 g heavy cream
- 100 g sugar
- 1 tablespoon cornstarch, or all-purpose flour
- 1 tablespoon lemon juice
- 4 eggs, room temperature
Instructions
- 1
Preheat your oven to 440°F (225°C).
⏱️ 5 min•🌡️ 440
- 2
Prepare the parchment paper liners: Cut parchment paper into twelve 5-inch squares. For each square, cut a 2-inch slit from each side (approximately 2 inches in from each corner), leaving the center intact. This will help the paper fold neatly into the muffin cups.
⏱️ 5 min
- 3
Line a 12-cup muffin pan: Place each prepared parchment square over a cup in the muffin pan. Use a small cup or glass to press the paper down into the muffin cup, allowing the slits to fold in and create a fitted liner.
⏱️ 2 min
- 4
Prepare the batter: Add the room temperature cream cheese, heavy cream, sugar, cornstarch (or all-purpose flour), lemon juice, and room temperature eggs to a blender. Blend on low speed until the mixture is completely smooth. Ensure there are no lumps of cream cheese.
⏱️ 3 min
- 5
Strain the batter: For an extra smooth texture, strain the batter through a fine mesh sieve into a clean bowl or pitcher.
⏱️ 2 min
- 6
Fill the muffin cups: Pour the strained batter into each parchment-lined muffin cup, filling them approximately 90% full. Gently tap the muffin pan lightly on the counter a few times to release any trapped air bubbles.
⏱️ 1 min
- 7
Bake the cheesecakes: Bake in the preheated oven for 12–13 minutes, or until the tops are deeply browned and the centers are still slightly jiggly when gently shaken.
⏱️ 13 min•🌡️ 440
- 8
Cool and chill: Remove the muffin pan from the oven and let the mini cheesecakes cool completely in the pan on a wire rack. Once cooled, transfer them to the refrigerator and chill for a few hours (at least 3 hours) before serving.
⏱️ 180 min
- 9
Serve: Once thoroughly chilled, carefully remove the mini cheesecakes from the muffin pan. They can be stored in an airtight container in the refrigerator or frozen for longer storage.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Basque Cheesecake (Muffin Pan)
- 400 g cream cheese, room temperature
- 200 g heavy cream
- 100 g sugar
- 1 tablespoon cornstarch, or all-purpose flour
- 1 tablespoon lemon juice
- 4 eggs, room temperature
Instructions
- 1
Preheat your oven to 440°F (225°C).
⏱️ 5 min•🌡️ 440 - 2
Prepare the parchment paper liners: Cut parchment paper into twelve 5-inch squares. For each square, cut a 2-inch slit from each side (approximately 2 inches in from each corner), leaving the center intact. This will help the paper fold neatly into the muffin cups.
⏱️ 5 min - 3
Line a 12-cup muffin pan: Place each prepared parchment square over a cup in the muffin pan. Use a small cup or glass to press the paper down into the muffin cup, allowing the slits to fold in and create a fitted liner.
⏱️ 2 min - 4
Prepare the batter: Add the room temperature cream cheese, heavy cream, sugar, cornstarch (or all-purpose flour), lemon juice, and room temperature eggs to a blender. Blend on low speed until the mixture is completely smooth. Ensure there are no lumps of cream cheese.
⏱️ 3 min - 5
Strain the batter: For an extra smooth texture, strain the batter through a fine mesh sieve into a clean bowl or pitcher.
⏱️ 2 min - 6
Fill the muffin cups: Pour the strained batter into each parchment-lined muffin cup, filling them approximately 90% full. Gently tap the muffin pan lightly on the counter a few times to release any trapped air bubbles.
⏱️ 1 min - 7
Bake the cheesecakes: Bake in the preheated oven for 12–13 minutes, or until the tops are deeply browned and the centers are still slightly jiggly when gently shaken.
⏱️ 13 min•🌡️ 440 - 8
Cool and chill: Remove the muffin pan from the oven and let the mini cheesecakes cool completely in the pan on a wire rack. Once cooled, transfer them to the refrigerator and chill for a few hours (at least 3 hours) before serving.
⏱️ 180 min - 9
Serve: Once thoroughly chilled, carefully remove the mini cheesecakes from the muffin pan. They can be stored in an airtight container in the refrigerator or frozen for longer storage.
⏱️ 1 min