Ingredients
Scale
- 16 oz (450g) Cream cheese, softened to room temperature
- 1/2 cup (100g) Granulated sugar
- 2 Large eggs, room temperature
- 3/4 cup (180ml) Heavy cream
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 2 tbsp All-purpose flour
Instructions
- Preheat your oven to 425°F (220°C). Line a standard 12-cup muffin tin with paper liners. In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand mixer or stand mixer. Blend on medium speed until the mixture is completely smooth and no lumps remain. Scrape down the sides of the bowl to ensure every bit is incorporated.
- Add the eggs one at a time, beating well after each addition. Pour in the heavy cream, vanilla extract, and salt. Mix on low speed until combined. Sift the all-purpose flour over the batter and gently fold it in with a spatula. Avoid over-mixing at this stage to prevent too many air bubbles, which can cause the cheesecakes to rise and fall too drastically.
- Divide the batter evenly among the 12 muffin liners, filling them nearly to the top. Place the tin in the center of the oven and bake for 22 to 25 minutes. The tops should be dark brown or nearly black, and the centers should still have a slight jiggle. Remove from the oven and let them cool completely in the tin. The centers will sink slightly as they cool, creating that iconic Basque look. For the best texture, chill them in the refrigerator for at least 2 hours before serving.
- Cook Time: 40 minutes