Mini Cheesecakes in Mason Jars - easy dessert recipe (2024)

FAQs

How do you know when mini cheesecakes are done baking? ›

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.

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.

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.

Low heat & slow baking time

Since the effect of the water bath is to cook the cheesecake custard filling slowly and gently, an easy alternative is to bake the cheesecake without the water bath but in a 275°F for 1 hour 45 minutes.

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.

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm. It will continue to cook as it cools and maintains that smooth and rich texture.

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

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.

Some possible substitutes for sour cream in cheesecake include Greek yogurt, crème fraîche, cottage cheese, buttermilk, and coconut cream.

Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.

How long to leave cheesecake in oven after baking? ›

Turning off the oven, opening the door, and leaving your cheesecake to cool gradually will ensure that you achieve a creamy, rich result. An hour should be sufficient, but this is only for electric ovens. With a gas oven, this method may result in the cheesecake becoming over-baked.

Doneness Test

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.

Because cheesecake is a custard, it won't be completely firm when done. The easiest way to make sure you don't overbake it is to give it a little jiggle. Take a wooden spoon and give the cake pan a gentle tap on the side. The cake should jiggle just a little in the center if it's done.

For the denser cheesecake, bake at 250°F (121°C) for about 65 minutes. For the lighter, darker-colored cheesecake, cook the cheesecake for 20 minutes at high heat, then turn off the oven and prop the door open with a wooden spoon for 10 minutes.