Mini Cheesecakes (2024)

FAQs

How to know when mini cheesecakes are cooked? ›

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.

How To Fix It. Cheesecake may sink in the middle due to overbeating the batter, which incorporates too much air, or drastic temperature changes causing it to rise and fall rapidly. Also, if it's underbaked, the middle may collapse.

Use a knife to gently loosen the edges, then carefully invert the pan and push the cheesecakes out. Immediately turn the cheesecakes right-side up and chill them.

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Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface.

An underbaked cheesecake will ripple and jiggle noticeably. The key to a perfect cheesecake is a subtle wiggle—not a sloshy jiggle. Because cheesecakes are part of the baked custard family, you can use this technique not just for them, but for classic creme brulee and old-fashioned baked custards.

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”.

Perhaps the toughest part is knowing just when your cheesecake is done baking. Too little time and your cheesecake is too soft in the middle. Too much time and your cheesecake could be too firm, dry and crack.

Cheesecakes should be served at room temperature. If frozen, leave the cake overnight in the refrigerator and defrost on the counter 3 hours before serving.

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Is Trader Joe's cheesecake baked? ›

With its sweet, ever-so-slightly tart, sour cream and cream cheese base, as well as its crumbly graham cracker crust, Trader Joe's New York Deli Style Baked Cheesecake is the very definition of luxurious.

Check to see how much the center jiggles.

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.

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.

Pour cheesecake batter over the crust and bake at 325 degrees for 1 hour or until just set. Cheesecake will start to puff up and not look wet on the top. It will still have a slight giggle when done. Avoid overbaking, it will start to crack on the top if it's over baked.

You can usually tell within the first 20 minutes of baking the cake if the foil didn't hold and water entered your cheesecake. Very thin, usually large, watery bubbles will appear on the surface of the cake or you can see little sputtering places on the edges.