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In an attempt to make my hubby a cheesecake he REALLY likes, I have made many mini cheesecakes.
All have the same base
300g cream cheese
150g sour cream
2TBSP yogurt
2 eggs
( just divided up into six)
Then far left are both lemon cheese cakes.
Added lemon juice and 2 different degrees of black sugar and a dash of salt
One with a ritz crumble crust with butter with just a tad bit sugar, another with a bit more sugar, but the crust is grain crackers with just butter but no sugar
The middle two are sharp cheddar
Once again, added black sugar and a tiny bit of lemon juice, and chopped up some very sharp cheddar cheese ( about two table spoons worth)
Ritz crumble crust... Which I think I forgot the sugar, and the other with apples has no crust and a tad bit more sugar. Point to self, next time add the apples to the bottom not the top
Then my attempt at chocolate cheese cake
These I added almond extract, and coconut syrup for the sweetener with both having coconut cookie butter crumble crusts. The one with the nuts on top, walnut and cashew, I added just a bit more brown sugar to.
Hopefully they will turn out! Now time to put in the fridge and let set!
*crosses fingers mate will really like one*
All have the same base
300g cream cheese
150g sour cream
2TBSP yogurt
2 eggs
( just divided up into six)
Then far left are both lemon cheese cakes.
Added lemon juice and 2 different degrees of black sugar and a dash of salt
One with a ritz crumble crust with butter with just a tad bit sugar, another with a bit more sugar, but the crust is grain crackers with just butter but no sugar
The middle two are sharp cheddar
Once again, added black sugar and a tiny bit of lemon juice, and chopped up some very sharp cheddar cheese ( about two table spoons worth)
Ritz crumble crust... Which I think I forgot the sugar, and the other with apples has no crust and a tad bit more sugar. Point to self, next time add the apples to the bottom not the top
Then my attempt at chocolate cheese cake
These I added almond extract, and coconut syrup for the sweetener with both having coconut cookie butter crumble crusts. The one with the nuts on top, walnut and cashew, I added just a bit more brown sugar to.
Hopefully they will turn out! Now time to put in the fridge and let set!
*crosses fingers mate will really like one*
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 960px
File Size 391.4 kB
Listed in Folders
These look really yummy!
There's a trick to prevent the cracking/sinking on cheesecakes. Don't remove them from the oven right away. Turn off the oven, but leave them inside to cool very slowly. That should take care of it.
When I make my full cheesecakes in a springform, I do 90 minutes at 300 degrees F in a water bath, then leave it in the gradually cooling oven for a couple of hours. They are consistently sinking or cracking free.
Since mini cheesecakes are too small for a water bath, you may also want to try adding a dish of boiling water to the oven, just to increase the humidity inside.
There's a trick to prevent the cracking/sinking on cheesecakes. Don't remove them from the oven right away. Turn off the oven, but leave them inside to cool very slowly. That should take care of it.
When I make my full cheesecakes in a springform, I do 90 minutes at 300 degrees F in a water bath, then leave it in the gradually cooling oven for a couple of hours. They are consistently sinking or cracking free.
Since mini cheesecakes are too small for a water bath, you may also want to try adding a dish of boiling water to the oven, just to increase the humidity inside.
Not a big fan of baked cheese cakes I prefer the no cook varieties. However these look delicious and I may have to reconsider trying baked cheesecakes again. If you ask me the ones that crack are just crying out for some orange liqueur syrup to be poured on them when serving. *hugs*
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