Mini Cheesecake Recipe (2024)

FAQs

How do you know when mini cheesecakes are done cooking? ›

Bake until the edges are set and the centers only slightly jiggle, about 18–20 minutes. Set the pan on a wire rack and allow cheesecakes to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours and up to 1 day.

When the batter is overmixed, too much air is added and will cause your cake to rise in the oven and then collapse and crack when being removed. Don't overbake your cake.

Assuming there's a crust of some sort, take a thin, flexible blade (small offset spatula would be great) and run it around the edges of each mini cheesecake, making sure to get down to the bottom. Remember that muffin cups are almost always NOT straight sided so move the blade with the pan, not just straight down.

Enter the Mini Cheesecake Pan. Essentially, a muffin or cupcake style of pan that has individual removable bases for each cavity. The removable bottoms allow you to “pop” the little cheesecakes out of the pan just by pushing the base upwards – like this one. And they're not just circular. You can get square versions ...

Cheesecake is a custard, and custards can overcook easily. Overbaked cheesecake will crack and the texture will be dry and gritty. Egg proteins become quite firm and tightly coiled when cooked quickly at a high temperature, but can be silky-smooth and creamy when cooked gently at a low temperature.

How to Store Mini Cheesecakes. Store the mini cheesecakes in an airtight container in the fridge for up to four days. Never let them sit at room temperature for more than two hours at a time.

Cold ingredients are a big no-no when it comes to cheesecake. If your ingredients are cold you will have to mix them longer which will whip too much air into your batter. If the cake has too much air, it will rise too much in the oven and then the middle will sink when cooling. Nobody wants a sad, sunken cheesecake.

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

Cheesecake Accomplished

Avoid Overmixing: Unlike other cakes, where beating air into the batter is key, overmixed cheesecake can rise, fall and then crack from that excess air. Keeping ingredients (cheese, eggs, liquids and flavorings) at room temperature can help.

Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.

How do you transport mini cheesecakes? ›

When transporting a chilled sweet treat at a distance on a hot day, resort to ice in a cooler. Load a gallon freezer bag loosely with ice to keep it relatively flat and set it in the bottom of the cooler. Nestle the cheesecake pan on top of the bag.

Here's why: Cheesecakes Are Egg-Heavy: Eggs need a moist and humid environment to properly rise and avoid drying out or burning. Prevent Cracks in the Surface: The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface.

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Two deep-dish pie plates, 9-inch cake pans or 8×4-inch loaf pans would all work well.

A springform pan, or one with a bottom that pops out like the Lloydpan, makes it easy to unmold your perfectly cooked cheesecake and crust. Plus, nobody's making upside-down cheesecakes (that we know of!).

You want the outer 2-3 inches of the cheesecake to look more set and less jiggly, and in the center to be the party that's jiggly. It should wobble a bit, but not too much. If it looks liquid-y still and has kind of a sloshy wiggle, it's not done it. If it's just set and still jiggly, it should be good.

Because cheesecake is a custard, it won't be completely firm when done. The easiest way to make sure you don't overbake it is to give it a little jiggle. Take a wooden spoon and give the cake pan a gentle tap on the side. The cake should jiggle just a little in the center if it's done.

Chill the cake overnight.

A cake that is warm or at room temperature will fall apart if you try to remove it from the pan. It must be entirely firm before you attempt do anything with it.