- Pre heat oven to 200C
- Cut out 6 squares of baking paper, large enough to generously fit each hole plus extra, so you can fill the muffin holes almost right up to the top.
- Add the cream cheese and sugar to a mix and beat with the paddle attachment until creamy and the sugar is no longer grainy.
- Pour in the cream, salt and vanilla and mix again until just combined.
Add the flour and the eggs and mix again on a low speed until combined. Pour the mixture into a jug. - Dab a small amount of mixture (from the excess in the bowl) into each muffin hole and line with the pre-prepared baking paper. Fill each hole with the mixture almost to the top.
- Bake for 20 minutes. The cheesecakes will still be a little soft in the middle but a have a lovely dark crust. Allow to stand in the tin for 10 minutes before plating up with fresh raspberries.
Makes 6.
Muffin Pan Basque Cheesecakes
Recipe by Mish Delish
When individual desserts are required, thank goodness for the muffin tin. These are just the perfect cheesecakes, not too sweet and make the best dessert, topped with fresh raspberries from Paddlewheel.
Makes 6.
Ingredients
- 2 x 250g blocks Philadelphia cream cheese (at room temperature)
- 150g caster sugar
- 250ml pure cream
- Small pinch sea salt
- 1 tsp vanilla paste extract
- 2 tbs plain flour
- 2 eggs
- Raspberries to serve
