Individual Cheesecakes Recipe | My Baking Addiction (2024)

FAQs

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

You'll know they are done when you can gently touch the top of the cheesecakes and the center no longer jiggles. Let the mini cheesecakes cool on a wire rack and then refrigerate them for at least 3 hours before serving.

A: Yes, you can bake two cakes at the same time BUT only with fan assist so the heat can circulate around them. If you are using a conventional oven with a fan, bake them on two racks; one on the middle rack, the other on the bottom rack.

Overmixing may lead to cracks and a grainy texture

With a batter mainly composed of cream cheese, sugar, and egg yolks, you can quickly form cracks in your cheesecake with the excess air that comes from overmixing (via Cheesecakes World).

Thickener. In a no-bake cheesecake, there are three typical ways that you create structure: folding in stiffly whipped heavy cream, folding in an alternative stabilizer like Cool Whip, or gelatin.

Oven temperature: A fluctuation in the oven temperature can cause the cheesecake to rise too quickly and then fall in the center as it cools. Overcooking: Cooking the cheesecake for too long can cause it to become dry and crack, leading to a sunken center.

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.

For a dense, pale cheesecake, simply bake it in a 250°F (121°C) oven the entire time. The slower, gentler heat will not cause the steam-induced oven spring that occurs in the high-off-low method above and the cheesecake will remain quite dense.

As Bon Appétit shares, using too many eggs when making cheesecake can cause a big divot in the middle of the dessert. Because eggs add a luscious, creamy texture to custards and cheesecakes, some bakers might be tempted to fold in another yolk or two.

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm. It will continue to cook as it cools and maintains that smooth and rich texture.

Can I open the oven while baking cheesecake? ›

Place the cheesecake on the top rack of the preheated oven, above the steam bath, and bake for 52-60 minutes. Do NOT open the oven to avoid temperature changes.

Remember to use full-fat cream cheese and heavy cream, avoid overmixing, and be patient. With a little bit of practice, you can make the perfect no-bake cheesecake every time.

To get cheesecake filling to firm up completely, it needs to be refrigerated for a minimum of 6 to 8 hours.

They both are great in their own way. It all narrows down to your personal preferences. If you enjoy dense and velvety cake, a baked cheesecake is the one for you. Or if you crave some light and airy dessert post-dinner, go for the no-bake one.

To check the doneness, open the oven door and give the pan a gentle but firm rap with a spoon to see if it wobbles. How jiggly should the cheesecake be? Well, it should wobble just slightly (you can see in our video). An underbaked cheesecake will ripple and jiggle noticeably.

Turning off the oven, opening the door, and leaving your cheesecake to cool gradually will ensure that you achieve a creamy, rich result. An hour should be sufficient, but this is only for electric ovens. With a gas oven, this method may result in the cheesecake becoming over-baked.