Perfect for picnics and parties, finish your get-together on a sweet note with these mini Basque cheesecakes.
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Preheat oven to 200°C. Cut six 20cm squares of baking paper. Grease 6 holes of a ⅔-cup (160ml) Texas muffin pan and line with the squares of baking paper, pleating and folding the sides to fit.
Use an electric mixer to beat the cream cheese and sugar in a bowl until smooth and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the cream and vanilla and beat to combine. Add the flour and stir to combine. Add the caramel and gently fold to marble.
Spoon the mixture evenly among prepared holes. Bake for 25-30 mins or until the tops of the cheesecakes are golden brown and just firm to the touch (the centres of the cheesecakes will still wobble slightly). Set aside to cool completely. Serve with mixed berries.