Individual mini Basque cheesecakes featuring a deeply caramelized top and an ultra-creamy custard center baked in muffin tins.

Scale

2 8-oz blocks cream cheese room temperature

½ cup granulated sugar

2 large eggs room temperature

1 cup heavy cream room temperature, can sub with whipping cream

1 tsp vanilla extract

¼ tsp salt

1 tbsp all-purpose flour

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1. Preheat oven to 425°F (218°C) and line a 12-cup standard muffin pan with parchment paper liners.

2. Beat room temperature cream cheese and granulated sugar until smooth and creamy.

3. Add eggs one at a time, then beat in vanilla extract and salt.

4. Whisk all-purpose flour into heavy cream, then pour into batter and mix on low speed until combined.

5. Divide batter into liners and bake at 425°F for 18 to 22 minutes until tops are deeply golden brown.

6. Cool completely in the pan, then chill in the refrigerator for at least 2 hours before serving.

Use room temperature dairy for a lump-free batter. High oven heat creates the signature caramelized top.