Individual Cheesecakes Recipe | My Baking Addiction (2024)

FAQs

How do you package individual cheesecakes? ›

Package individual cheesecakes in small, clear plastic domes. This not only protects the cheesecake but also showcases each dessert beautifully. Create custom labels with the customer's name or a special message, adding a personal touch to the packaging.

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.

Individual wrapping you may use: cellophane bags, food-safe paper wrapping, paper treat bags, “glassine” food bags, or Ziploc bags. See examples and details below. Make sure the packaging is food-safe! Individually-wrapped treats must still be decorated with the theme and requested celebratory message.

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.

Oven temperature: If the oven wasn't hot enough, the cheesecake may not have been set properly. Using the wrong size pan: If you use a pan that's too small, the cheesecake will be too thick and may not be set properly. Overbeating: Overbeating the filling can add too much air, resulting in a sunken cheesecake.

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”.

Cold ingredients are a big no-no when it comes to cheesecake. If your ingredients are cold you will have to mix them longer which will whip too much air into your batter. If the cake has too much air, it will rise too much in the oven and then the middle will sink when cooling. Nobody wants a sad, sunken cheesecake.

What does adding an extra egg to cheesecake do? ›

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.

The USDA says to avoid the “danger zone” you must place a cooled cheesecake in the fridge within two hours. You can set a timer for yourself so you don't forget and risk wasting all that beautiful, rich dessert.

The cheesecake should be placed in an airtight container, such as a plastic container with a tight-fitting lid, to prevent it from drying out. A styrofoam container with a tight-fitting lid is ideal because it will keep the cheesecake at the proper temperature and prevent it from being jostled during shipping.

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.