Individual Cheesecakes Recipe | My Baking Addiction (2024)

FAQs

How do you package individual cheesecakes? ›

You just need to wrap your individual cheesecakes tightly with plastic wrap and put them in a freezer bag to further keep the moisture out. I personally like using a zip-top freezer bag. To thaw, unwrap your mini cheesecakes first, place them in an airtight container, and keep them in the fridge overnight.

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.

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

Any kind of cheesecake can be frozen, either whole or as individual slices, and you don't need to adjust the recipe. The denser texture of New York-style cheesecake makes it less likely to separate, but lighter, whipped cheesecakes, as well as no-bake cheesecakes, can also be frozen.

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.

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.

If you are more into paper over plastic, you may go for bags made of wax or brown paper. Wax bags are a good option if you are wrapping small baked goods like cookies as individuals servings. Brown paper bags are also a fun, cheap option for individually wrapped baked goods.

The 10-inch cheesecake serves around 10-12 people, a 7-inch cheesecake serves around 6-8 and a 6-inch cheesecake serves 4-6. Depending on the size of your get-together this season, you can pick the right dessert for you.

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface.

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. It may crack if it's too dry. Many people overbake their recipes to “play it safe”.

Why add sour cream to cheesecake? ›

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.

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

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.

While we wish we had better news, if you accidentally went to bed and left your cheesecake cooling on the counter, it's best to not risk illness by consuming it. 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.

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'll want to give the cheesecake an hour to cool down after baking it. If you place a hot or warm cheesecake in the fridge, it may not set properly and the heat can also have a negative impact on other items in your fridge.

New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special. It also includes extra eggs and egg yolks to provide and smooth consistency.

Cheesecake is not expensive to make. It's cheap. Really, it is — you just have to know a few handy tips to trim that price down.

Continental Cheesecakes

A cold set creamy cheesecake that is much lighter than traditional baked cheesecake, but preferred by many - especially the munchkins.

CRACKS HAPPEN.

For whatever reason, the cheesecake has cracked despite your best efforts. Remember, your cheesecake is still delicious, so instead of calling it a failed experiment, cover the crack with a delicious topping, like a sour cream coat.

Can I bake two cheesecakes at the same time? ›

The cakes need to be on different racks to enhance the air flow and heat distribution in the oven. Put them off center but not too close to the sides. One of the cake on the middle rack and the second cake on the bottom rack of the oven. You can actually bake up to 4 or even 6 cakes at the same time in the oven.

A cheesecake can become grainy due to overbeating the eggs, which incorporates too much air and changes the texture. If the cream cheese is not fully softened before mixing, it can result in a grainy texture. Using room temperature ingredients can help.

The best way to gift wrap a cheesecake is to place it in a decorative box, with a colorful bow, small trinkets, or both to give it a polished look. If you have a box of mini cheesecakes, you can wrap the box in a gift bag with tissue paper if desired.

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.

Shipping a homemade cake requires a personal touch to ensure it arrives as intended. Wrap the cake tightly in plastic wrap and place it in a sturdy box lined with cushioning material. For added protection, consider placing the cake in a tin or container before boxing it.