Easy Mini Cheesecake Danish Recipe - Cheesecake It Is! (2024)

FAQs

How do you keep mini cheesecakes from sinking in the middle? ›

To prevent a sunken cheesecake, make sure to use enough structural support in your recipe, bake it for the full amount of time specified, make sure your oven is at the correct temperature, and use the right size pan.

It's best to follow packet instructions as brands can vary – but generally I would add a powder sachet of gelatine to a bowl, and dissolve in 2 tbsp of boiling water. You will want to mix it until the lumps of gelatine have disappeared. You can then whisk this into the cheesecake mixture and let it set over night.

If frozen, leave the cake overnight in the refrigerator and defrost on the counter 3 hours before serving. Otherwise, defrost on the counter 4-5 hours before serving. Yes, it really takes that long.

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.

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.

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”.

Did you know you can bake cheesecake in a muffin pan? This recipe for creamy mini cheesecakes is so simple and perfect for a small crowd. Make sure you use a standard 12-count muffin pan. For extra mini cheesecakes baked in a mini muffin pan, see recipe Notes.

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.

Yes, you can fix an undercooked cheesecake by placing it back in the oven for another few minutes, but ensure the oven temperature is correct.

What if my cheesecake is not cooked in the middle? ›

The best way to check for an undercooked cheesecake is to place an electronic thermometer in the middle of the cheesecake once it's baked. If it's at 150 degrees Fahrenheit, that means it's cooked. If it doesn't, place it back into the oven to bake further.

You can tell if a cheesecake is baked by simply using your hands. Use clean hands to gently (emphasis on the gentle!) touch the top of the cheesecake in the center. If the surface is firm, but has a slight give, it's done.

Wrap the cheesecake: Wrap the cheesecake tightly in at least two layers of plastic wrap, trying to get the plastic close to the surface to keep out as much air as possible. Add a layer of heavy-duty aluminum foil.

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.

When you shake the pan and a 2 in (5.1 cm) area in the center jiggles slightly, the cheesecake is done. If there is a large, jiggly area, or if liquid breaks the surface or sloshes over the edges of the pan, the cheesecake is not finished cooking.

Doneness Test

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.