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Let’s talk about cracks…cheesecake cracks…I loathe them! Yeah, yeah I know the taste is the same, but I am all about presentation and those cracks…not so presentable. From what I read on the internet it seems as though the cracks develop when the cheesecake is cooled too quickly. So in case you are also a crack hater here are some tips. First, I always make sure my ingredients are at room temperature. For this recipe I wrapped the bottoms of the pans with foil and baked the cheesecakes in a water bath at 310°F for 35 minutes. After 35 minutes I turned the oven off and let the cheesecakes sit in the oven with the door closed for about a half hour. Then I cracked the oven and left them in for another half hour. I then transferred them to a cooling rack until they reached room temperature, after that, they went into the refrigerator overnight. As you can see…no cracks! I chose to add about 1/4 cup of berries to 2 of the cheesecakes and added a strawberry preserves swirl to the others.
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Mini Berry Cheesecakes
Ingredients
1/2 cup plus 1 1/2 Tbsp. sugar; divided use
1 cup graham cracker crumbs
2 Tbsp. butter or margarine, melted
2.5 pkg. (8 oz. each) cream cheese, softened
1 1/2 Tbsp. flour
1 1/2 tsp. vanilla
Grated peel from 1/2 medium lemon (optional)
1/2 cup sour cream
2 eggs
Directions
1. Preheat oven to 310°F Prepare pans according to the directions above. Mix crumbs, 1 1/2 Tbsp. of the sugar and butter until well blended. Press firmly into bottom of pans.
2. Beat cream cheese, remaining 1/2 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended. Add sour cream; mix well. 3. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
4. Bake 35 minutes or until center is almost set. (see above tips) Run small knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.
Yield | 3 (4 inch) mini cheesecakes
I hate to say this, but I have no cheesecake ideas or recipes….I actually never made one before!!!! But when I do finally make one (which hopefully will be soon!)it will have to have something to do with Nutella!
Those look GREAT! Too pretty to eat…well, almost! lol
I must say I'm an oldie but goodie & love a good thick N.Y style cheesecake! I sometimes use the sponge cake crust like Junior's in N.Y. Yummy!
My favorite cheesecake is white chocolate with raspberry! I had one variety of this at a restaurant years ago and I’m still searching for something as wonderful as that piece. The restaurant is now out of business – sad! Thanks for giving away 2 of these little gems. How cute are they?!
That swirled cake is lovely!
It’s hard to pick favorites, but I might just say… caramel macchiato cheesecake!
These pans would be PERFECT for this recipe! I love cheesecake and just had some leftover for lunch! :)
mmmmm….cheesecake…Love it. Maybe I’ll have a chance. Thanks!
email is zekks at yahoo dot com
I LOVE this one recipe I make for a cheesecake that has turned into my birthday cake. It has a chocolate graham crust with a raspberry sauce in the middle of it. It is to die for.
Looks so delectable!
My favourite cheesecake is mint chocolate. You add melted dark or semisweet chocolate and cocoa powder to the graham crackers to make a chocolate crust, then divide the cream cheese mix into two. Leave one cream cheese mix as is, but in the other add creme de menthe and a tiny bit of green food colouring (if desired)…then pour the mint mix in the spring pan over the crust and the regular mix on top of it. You end up with a lovely, extremely decadent, layered chocolate mint cheesecake.
Oh yummy cheesecake! Looks great!
your cakes are absolutely gorgeous! i’m too much of a newbie to have any legitimate “tips,” but my tastebuds can vouch for the yumminess of japanese cheesecake: http://redvanilla.wordpress.com/2008/07/12/japanese-cheesecake/
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