Summer as I know it is about to come to an end in five days. There will be no more breakfast on my front porch. Sleeping past five AM will be not be a choice. Reading a good book late at night will come to a screeching halt. Summer has been fun, but way too short. School is starting a month earlier than most schools in other parts of the country. We get lots of breaks, but I so miss the first day of school starting after Labor Day! It will be bedtime at 9:30 and the alarm will go off at 4:50! So Tuesday it is official I will a working girl again!
Now for these delicious mini cheesecakes you will need a special pan. They each have a removable bottom. After baking and refrigerating the cakes you can gently remove them by pushing from the bottom. Genius!!! I purchased mine about 4 years ago at Crate and Barrel. I have seen them at Williams-Sonoma, but your best bet maybe here at Amazon. I have made these several times and they are so good. I will have to say that I have been very disappointed in that they will sink when you take them out of the oven. I’ve shortened the mixing time thinking that I beat too much air into them, but that is not the problem. Cooking them in a water bath as you do the large cheesecake might be the answer, but I can live with the way they look! The water bath will be too much trouble for these cuties . Use fresh fruit or a dollop of freshly whipped cream to fill in the small sink hole. Serving them is a snap. They can be made a day in advance and you don’t have to worry about cutting and serving at the last-minute. So enjoy the end of your summer with a little cheesecake!
Here’s the crust. Use a heaping tablespoon for each one. Find something that you can use to press the crust with. Your fingers, a small glass, or I used a pampered chef utensil for small tart pastry.
Here’s what they will look like right out of the oven. Puffed up flowers!
Now here they are after a day in the refrigerator and decorated with fresh fruit.
Mini Cheese Cakes recipe from bakeware box
Yield: 12 mini cheesecakes
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- pinch salt
- 2 tablespoons melted butter
- 2 8-ounce packages cream cheese softened
- 2 eggs at room temperature
- 1/4 cup heavy cream at room temperature
- 1/2 cup sugar
- pinch salt
- 1 teaspoon vanilla
- Have all ingredients at room temperature.
- Preheat oven to 350 degrees.
- Lightly grease cups of the cheesecake pan. I used Crisco.
- Mix together all the ingredients for the crust in a small bowl.
- Place a heaping tablespoon in each cup. I did not use all of the crust mixture.
- Take a small glass or other utensil and press the crust into the bottom of the pan. Try not to go up the sides. You will not get a distinct layer between the crust and cheese if you go up the sides.
- Bake the crusts for about 10 minutes.
- Let the pan and crust cool completely on a wire rack.
- Reduce the oven to 300 degrees.
- For the filling using an electric mixer beat the cream cheese until smooth about 2 minutes.
- Add the eggs one at a time and continue to beat after each addition.
- Add cream and beat for about 1 minute.
- Add sugar and salt and beat for about 2 minutes. Scrape down the sides as you are beating.
- Beat in vanilla.
- Place 2 Tablespoons of the filling on top of the baked crusts. You will have some filling left over.
- Bake until set about 20 minutes. They will look like puffed up flowers, but will fall and have a sink hole in the middle.
- Cool completely and refrigerate for at least 2 hours before removing from pans.
- Decorate with freshly cut fruit or top with a tablespoon of freshly whipped cream.