Home » Guides » How To Make Perfect Mini Cheesecakes – Baking Tips
Today, I’m 22.
Happy Birthday To Me! And since these were my favourite thing to make out of the how to series, I hope you enjoy! These are pretty easy to make and much more forgiving than larger cheesecakes, but attention to detail is important.
I will share more birthday details next week.
How To Make Perfect Mini Cheesecakes - Baking Tips
These are pretty easy to make and much more forgiving than larger cheesecakes, but attention to detail is important!
3tbspof melted butterJessica's Note: you should let this cool first
2tspsugarmixed in afterwards
Ingredients for the filling:
1packet8oz cream cheese
2tbspof heavy cream
Preheat oven to 350 degrees F.
In a food processor, mix together the crust ingredients. Jessica's Note: Don't over process this or it will became like one big ball of dough. Process slowly until you see the melted butter slightly combining. You really just want enough so that it doesn't crumble, and so that it stays to the cheesecakes. 4 pulses should be enough, more if you're upping the amount.
Divide crumb mixture evenly between the mini cheesecake pan's 12 slots. Using the back of a small spoon press crumbs firmly onto the bottom and set it aside. Jessica's Note: about a tablespoon or a tablespoon and a half of crumb mixture is enough
Using a mixer, mix cream cheese and sugar until blended and combined, about 3 - 4 minutes. Add the eggs one at a time, allowing 15 seconds between each egg. Using a spatula, scrape down the sides of the bowls. Jessica's Note: remember to check the eggs by using the sink or swim rule. Put eggs in a big bowl of water; if they sink they're good, if they swim (float) they're spoilt and shouldn't be used. You can also shake the eggs by your ear; if you hear it moving it's spoilt
Add heavy cream and then the Bailey's. Mix again for about 10 seconds. Jessica's Note: Before putting into cheesecake pan, use spatula to make sure all the cream cheese is mixed in properly. If not, mix it again for about 1 minute.
Spoon cream cheese mixture into each hole (they should be 1/2 filled). Jessica's Note: I originally said 3/4, but I use a different pan now, and if I fill more than 1/2 it puffs up in a way I don't like. If you're pan is 2" it's 3/4. If it's even a little bit less make is 1/2 on the safe side. Or, bake just one to see the result if you have time, then adjust accordingly.
Bake for 18 - 20 minutes.
Allow to cool for at least 20 minutes until pan is cool enough to take cheesecakes out, and place on a wire rack.
Allow to cool completely and then chill in the fridge for at least 2 hours. Add toppings and enjoy!
Jessica’s Note: Before you start1. Soften your cream cheese by leaving it on the counter for about 30 to 2 hours prior to use. This well help to prevent clumps of cream cheese in your cheesecake and ensure even blending.2. Use room temperature eggs.3. For sugar, I use brown packed sugar.4. You don’t have to buy graham cracker crumbs, which cost more and are less than a box of graham crackers. Simply crush your graham crackers in the food processor. About 5 sheets will make one cup of graham crackers.5. You will need a cheesecake pan for this, aka a pan with removable buttons.