Wednesday, August 15, 2012

How to make Mini Cheesecakes

I bought a mini cheesecake pan a few weeks (or months?) back, an impluse buy if you will, and it's been lying around the house in its box - pristine, untouched and definitely lonely. 

I finally got around to making mini cheesecakes last night - I was running low on a couple of ingredients, and since I was feeling a bit under the weather I couldn't muster the energy to buy additional supplies - hmm I had cream cheese, graham crumbs... mini cheesecakes it is!

Basic Mini Cheesecake Recipe:
(makes 10-12 mini cheesecakes)

Crust
1 cup Graham Cracker crumbs
3 tbsp Sugar
3 tbsp Melted Butter

Filling
1 - 8oz pack of Cream Cheese at room temperature (I used a block of Philadelphia Cream Cheese)
3 tbsp Sugar
1 tsp flavoring/extract (I used lemon)
1 Large Egg
2 tsp Flour

Topping of choice (or make your own!)

Preheat oven to 350F. Mix together the crumbs, sugar and melted butter. Line the bottoms of the mini cheesecake pan. Since it was a tiny bit of space, I just used my measuring spoon to flatten it out.


Beat the filling ingredients together with a hand mixer on low speed, then pour batter over crust(s) and bake for 12-14 minutes.

Pretty strong stuff. Found out after that my hubby didn't particularly care for this flavor, but everyone else liked it!

I use Lock&Lock containers to keep the ingredients fresh, then I label them since it gets confusing after a while.

Tip: Never crack open an egg directly into your mixture. You never know when you might get a bad egg, use a separate container first to check freshness!

I used a medium cookie scoop for this one, but it's roughly 3 tablespoons each. Mine only filled 10 though, so I'll adjust the recipe in the future if I want a full batch.
Bake for 12-14 minutes. Afterwhich I just turned off the oven and let it cool in there for an hour.

Despite leaving them in the oven for a while, they still cracked. Annoying, but the topping will cover that up. Yes, I ate 2 before adding a topping.
For the topping, I just decided to puree some canned peaches (since that's all I had on hand)


And voila! Mini Lemon Cheesecake with Peach Puree Topping (Would "glaze" sound better? Maybe.)



Have fun! :)

8 comments:

  1. Ito ba? Ito ba ang dala mo kahapon? HMP! *waaaaaaahhhhh

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    1. Yup! We missed you while munching on these :P

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  2. Hello. I am also from the Philippines and I am looking for a mini cheesecake pan for a long time. I would appreciate if you would like to share where did you get yours. Thank you and hoping I can bake this mini cheesecakes soon.

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    1. Hi! I got the mini cheesecake pan from Landmark department store at Trinoma. The brand is Chicago Metallic :-)

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  3. Thank you so much. Your blog is a great help especially for a beginner like me... Thanks again :-)

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    1. You're welcome, and great hearing from you. I'll try to post the newer stuff that I've tried recently :-)

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  4. Hello po!


    Where did you get your mini cheesecake pans? :)

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    1. Hi Emzi, i got this from landmark trinoma. It's Chicago metallic

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