EASY Instant Pot Mini Cheesecakes Recipe (2024)

FAQs

Why do my mini cheesecakes fall in the middle? ›

Your oven temperature was too low. Cake requires precise temperatures to cook properly to allow the batter to rise slowly, then set fairly quickly once it reaches maximum volume. If the temperature is too low, the batter rises, but won't set so the structure of the batter collapses before it does set.

Assuming there's a crust of some sort, take a thin, flexible blade (small offset spatula would be great) and run it around the edges of each mini cheesecake, making sure to get down to the bottom. Remember that muffin cups are almost always NOT straight sided so move the blade with the pan, not just straight down.

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. Otherwise, defrost on the counter 4-5 hours before serving.

Place in the oven for 15-20 minutes or until the mini cheesecakes' tops appear puffed up and look set. Look closely at the edges. They should be completely set, while the center may still be slightly jiggly when lightly shaken. When they apppear as described above, remove them from the oven.

A water bath helps cheesecakes cook evenly, ensuring the edges don't bake faster than the center. The process gently bakes the custard slowly, ensuring a smooth and creamy filling. Otherwise, the dessert may get a rubbery texture. It also prevents cracking along the surface and browning on the top.

A perfect cheesecake has a smooth, flat top, and is creamy at the center and slightly firmer near the crust. Usually, cheesecakes are baked in a bath of warm water to insulate the outer edge so that the center has time to fully cook. But it's not always necessary.

Here's why: Cheesecakes Are Egg-Heavy: Eggs need a moist and humid environment to properly rise and avoid drying out or burning. Prevent Cracks in the Surface: The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface.

Bake the cheesecakes in a standard 12-count muffin pan. There's no need for a springform pan and no need to mess with a water bath. Mini cheesecakes are not only easier than a full cheesecake, they take half the time to prepare!

Enter the Mini Cheesecake Pan. Essentially, a muffin or cupcake style of pan that has individual removable bases for each cavity. The removable bottoms allow you to “pop” the little cheesecakes out of the pan just by pushing the base upwards – like this one. And they're not just circular. You can get square versions ...

Does Costco sell mini cheesecakes? ›

Costco: mini cheese cakes $12.99 for 54 one inch squares.

Place the cheesecake on a cardboard round. Wrap it well in plastic wrap, then foil. Freeze for up to 1 month for optimal flavor, 2 months is the max. Thaw in the fridge, on the counter, or in the microwave before serving.

Cheesecake generally needs to cool and chill before you can enjoy it anyway, so a really good hack is to make it ahead of a dinner, gathering, or event, then just freeze it until it's time to gift or enjoy. it. It only needs a few hours at room temperature to thaw (more on that below).

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.

Cake sinking after baking can be prevented by ensuring the oven is preheated correctly, using the right size of baking tin, avoiding opening the oven door too early, checking for doneness with a toothpick, and allowing the cake to cool gradually in the oven before removing it.

This is because too much batter in one cake tin may result in the weight of the batter being too much for the cake to support, causing the cake to collapse and sink in the middle as it bakes. This is especially true for cake recipes which have a more softer, delicate structure to them, which many of my cake recipes do.