Individual Cheesecakes Recipe | My Baking Addiction (2024)

FAQs

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

Place in the oven for 15-20 minutes or until the mini cheesecakes' tops appear puffed up and look set. Look closely at the edges. They should be completely set, while the center may still be slightly jiggly when lightly shaken. When they apppear as described above, remove them from the oven.

A: Yes, you can bake two cakes at the same time BUT only with fan assist so the heat can circulate around them.

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).

Sometimes, a no-bake cheesecake filling can turn “soupy” in texture. Don't worry, we can rescue it! If your cheesecake filling goes soupy in texture, don't worry—you can fix it! Just add a little gelatin to the mix, and it will set up in the fridge just fine.

Baking temperature determines the texture

Cheesecake is a custard, and custards can overcook easily. Overbaked cheesecake will crack and the texture will be dry and gritty.

Cheesecake may sink in the middle due to overbeating the batter, which incorporates too much air, or drastic temperature changes causing it to rise and fall rapidly. Also, if it's underbaked, the middle may collapse. Cooling gradually can help prevent sinking.

Eggs and cheese have high protein and moisture content, which, when left out at room temperature, can lead to bacteria multiplying. Conditions ripe for bacteria will make the cheesecake unsafe for eating.

Too little time and your cheesecake is too soft in the middle. Too much time and your cheesecake could be too firm, dry and crack. So how do you know when it's just right and ready to begin the cooling process? Here's how to get a perfectly baked, creamy cheesecake every time.

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.

According to Chef Eddy Van Damme, you can do several things to avoid your cheesecake from cracking. Don't overmix ingredients. You want to start with room temperature cream cheese. This way you will be able to blend your ingredients very easily without overmixing.

How to not overmix cheesecake? ›

Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients. Bring your ingredients to room temperature beforehand so the batter will need minimum mixing.

I shut off the oven and do not open door for 6 hours or leave in oven all night. This will get you great reviews from friends. You also will not order cheesecake out again. If it cracks, garnish with fruit to hide the cracks.

Flour or cornstarch is sometimes included in cheesecake recipes to preventing cracks. If you find that you always have problems with cracking and your cheesecake recipe does not call for any flour or cornstarch, it's ok to experiment and add some cornstarch (one to two tablespoons) to the batter when you add the sugar.

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.

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

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.

Unlike with a standard cake, it is not recommended that you poke a cheesecake with a toothpick to see if it is done. In fact, a cheesecake is done before it looks done. The edges should be set, but the center will still be soft. Give the pan a little jiggle; the center few inches should still move a bit.

When you have cheesecake that's already baked and chilled, the absolute max time you could let it sit out to avoid the USDA's "danger zone" is two hours. Save yourself the stress of wasting that by putting it in the fridge as soon as everyone's grabbed a slice or it's cooled enough after baking to chill.