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Mini Basque Cheesecakes


  • 500 g cream cheese see tips
  • 250 ml cream
  • 100 g caster sugar
  • 1/2 tsp vanilla bean paste
  • 1/4 tsp salt flakes
  • 1 tbsp plain flour
  • 2 eggs
  • Fresh raspberries to serve optional


  • Preheat your oven to 220C (200C fan-forced).
  • Line a 12 piece muffin tray with squares of baking paper, keeping the sides high when cutting out the squares (you should get 4 x squares from each square of standard-sized baking paper). Use the dregs of your cream cheese to help glue the middle of each square down into the tin.
  • Place cream cheese into a stand-mixer with paddle attachment or blender (see tips). You can also use hand-beaters and a bowl, if you’re that way inclined.
  • Mix cream cheese on a medium speed, scraping downs the sides until soft and smooth. Pour in the thickened cream and beat/blend to incorporate.
  • Add in the sugar, salt and vanilla and beat until you can’t feel the grit of the sugar between two fingertips.
  • Sprinkle in flour and mix, then add 1 egg at a time until incorporated.
  • If using a stand mixer, ensure you scrape down the sides and the bottom one final time with a flexible spatula and give everything one last mix. Transfer into a pouring jug.
  • Pour into lined muffin tray. Place on the centre rack of the preheated oven for 18-20 minutes, until the tops are browned.
  • Keep an eye on the centre of the cakes, you’re still after a light wiggle in the middle. They will appear pretty much burnt on top, but in this case, that’s a good thing!
  • Remove from oven, leave until cool enough to touch (10 minutes or so), then pop onto a cooling rack to set. Serve with fresh raspberries.


- You can use any brand of cream cheese you fancy – even the very bougie French stuff. Although the original restaurant’s chef surprisingly just prefers your bog-standard Philadelphia block, according to my pal Dani.
- Allow your cream cheese to come to room temperature if you can. Leave it out on the bench in its packet for at least an hour or so.
- You can totally use gluten-free flour. 
- If using a blender or food processor, no need to be too dainty. Just add all of the ingredients together and blend until uniformly smooth.
- These will keep in the fridge for around 5 days and will freeze for up to 2 months. Thaw in the fridge overnight.