Individual Cheesecakes Recipe | My Baking Addiction (2024)

FAQs

How many cheesecakes can you bake at once? ›

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.

Bake the cheesecakes in a standard 12-count muffin pan. There's no need for a springform pan and no need to mess with a water bath. Mini cheesecakes are not only easier than a full cheesecake, they take half the time to prepare!

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.

When making your filling, overmixing can lead to incorporating too much air into the batter. 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.

If they are from the same basic recipe and just have some extra flavors, you should be ok, if they are smaller amounts of different recipes, check the instructions carefully or ideally, make them as full pies once and note the actual parameters - random recipes from the Internet can be quite different, not all bloggers ...

Adding richness and a smooth texture, the proteins in the eggs set up during the gentle baking process, solidifying the dense network of dairy and sugar into a sliceable whole. Too many eggs will create a cracked and sunken cheesecake with an overly firm texture. Too few eggs and the cheesecake won't set well.

But it's less possible to bake an excellent cheesecake without one. Big, showstopper cheesecakes baked without a water bath are more likely to overbake, which will give them a curdled texture, cracks in the surface, and lopsided tops.

You can absolutely make a cheesecake without a traditional water bath. The traditional water bath provides two elements: a steamy, humid oven environment that prevents your cheesecake from drying out on top and insulation for protecting the cheesecake from drastic temperature changes.

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.

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 do you get mini cheesecakes out of the tin? ›

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.

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.

What happens if you put too much sour cream in cheesecake? Sour cream adds tanginess and moisture, so if you use too much, it can make the cheesecake too tangy and the additional moisture can make it runny.

If you need to cook three cakes at a time, place two on the bottom rack, spaced apart, and one on the rack above and in between the other two. Move the cakes twice during cooking so that each cake spends an equal amount of time in each position. TOP = PALE Cakes stacked above each other disrupt heat flow in the oven.

Can you cook 2 or more dishes in the oven at once? Yes. Most people fret when it comes to cooking two dishes at once, but it's your oven's job to keep the internal temperature set to what you selected. It may have to work a little harder when two or more cold dishes are inserted but trust that it will do its job.

All cheesecakes and specialty cakes come in 10-inch sizes, serving 12 – 15 people.

You can bake several dishes at once by setting your oven to the average temperature called for across recipes. If, for instance, one dish requires a temperature of 350℉ and another needs to bake at 400℉, set the temperature to 375℉ and keep a close eye on food as it cooks.