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Mini Cheese Cakes
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Posted by tami_ohio (My Page) on Tue, Mar 9, 10 at 16:42
| I just put the first tray of mini cheese cakes in the oven. Yes, I took pictures. I'll take more when they come out. Then I will post them! I hope this works! And I forgot to cut the recipe down some more. I used half of the one DS got in his baking and pastry class in high school, but was going to cut it in half again. I think I'm going to have a ton of them!
Tami |
Follow-Up Postings:
RE: Cakes
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| Here it is in the mixer 
Just the crust 
Filled 
just out of the oven 
cooling 
I put some mini chocolate chips in the last tray. I think I'm in trouble! They were declicious! Tami |
RE: Mini Cheese Cakes
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| Tami, can you post the recipe, please?! They look wonderful and I'm wondering if you could freeze them.. Also wondering why we didn't have a baking and pastry class way back when there was nothing but home-ecck! Beth |
RE: Mini Cheese Cakes
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| Here you go, Beth. This is half of the recipe DS got in school. If you buy a crust, get the exta slice size, as this should hold all or most of this size. This recipe made 6 dozen of the minis. I just greased the pan, mixed butter with graham cracker crumbs and pressed some into the bottom of each cup. 10 minutes was about right. CHEESE CAKE RECIPE
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> HALF SIZE
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> THIS IS HALF A RECIPE!!! IF YOU WANT TO MAKE A 9" SPRINFORM PAN SIZE, DOUBLE IT!
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> A half recipe will make an extra serving size store bought graham cracker crust full.
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> 1 1/2# cream cheese, softened
> 1/2 c + 1/2 T sugar
> 1/2 T corn starch
> 2 eggs
> 1 1/2 T egg yolks (2 large yolks)
> 1/4 c. + 1 T heavy cream
> 3/8 t. vanilla
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> Beat the cream cheese until there are no lumps. Then add sugar & corn starch. Mix well. Add eggs & egg yolks. Mix. Add heavy cream, vanilla, & lemon flavoring. Mix.
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> Pour into crust. Set cheese cake in a larger pan with about 2" sides. Add about 1/2" water, to make a water bath. Do not get water in cheese cake.
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> Bake at 300* approx 1/2 to 1 hour until center is just set. Should barely jiggle when gently shaken. Remove from oven and let cool. Refrigerate overnight.
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RE: Mini Cheese Cakes
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| Now, if I had tried that, I'd be eating them with a spoon because I would make a mess getting them out of the pan! (Like I did with the butter tarts.) How did you get them out without ending up with cheesecake scramble? |
RE: Mini Cheese Cakes
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| Oh those look so yummy! Hubs loves when I make these--I usually doctor them up this way for him (and for me!)--some of them will have a dollop of lemon curd (very easy to make and we have a lemon tree in the back yard), some will have mini chocolate chips on top, others will have a tiny bit of hub's favorite blackberry or blueberry jam on top, and then the rest will have "canned" (he likes that too) cherry pie filling. Sometimes I'll garnish the cherry pie filling with grated chocolate. Thanks for posting these photos! |
RE: Mini Cheese Cakes
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| Those look great! Is that jsut a standard Graham crust you used? Alexa |
RE: Mini Cheese Cakes
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Thanks Tami - they're definitely on the to try list!
Beth |
RE: Mini Cheese Cakes
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| Were these hard to get out of the mini cupcake pan? The recipe looks wonderful. Am I right that it doesn't call for greasing the pan? |
RE: Mini Cheese Cakes
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| I used a regular cheese cake recipe. For the crust, I just mixed boxed graham crumbs with melted butter. I did grease the pan the first time around, but not for the next two batches. As to getting them out, I thought I was in trouble! They wouldn't dump after letting them cool a few minutes. I let them cool about 1/2 an hour, then ran a paring knife around the edges, and out they came! The last pan, I mixed mini choc chips in. It tastes like choc chip cookie dough! I will be buying a couple more pans, as it took to long to do with just one. The recipe, as written made 6 dozen! Glad you enjoyed the pictures. Tami |
RE: Mini Cheese Cakes
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| Tami, after the half-hour wait and the knife around the edges, did you just turn the pan over or did you "pop" them out by wedging the knife tip undernearth? I've seen where folks do this using mini-cupcake papers, but I've never liked those papper things. |
RE: Mini Cheese Cakes
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Tami, those look real good! When I make them I usually top them with one cherry and a little bit of the goo from canned cherry pie filling.
But I haven't made them in ages, thanks for the reminder. |
RE: Mini Cheese Cakes
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| they look delicious, Tami, and you've officially made me crave cheesecake for breakfast. but in all fairness that's not hard to do! |
RE: Mini Cheese Cakes
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| BTDT, I just laid the cooling rack over them and turned everything upside down. They fell right out. My pan is non-stick, but I did grease it well for the first batch, but not the second and third. The ones I put mini chips in taste just like choc chip cookie dough! There is about 5 dozen left. They are going to my Thursday Knitting Group today. Way too much temptation to leave here for long! Tami |
RE: Mini Cheese Cakes
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| Tami, thanks for that recipe and the explanation. I'm going to make a batch and see if I can freeze them. (Hey, Sara Lee does it!) They'd make a great addition to Amanda's dessert table that she wants for her wedding and she loves cheesecake. Annie |
RE: Mini Cheese Cakes
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| Annie, the regular cheesecake with this recipe freezes fine. I haven't tried freezing the minis, but if someone doesn't help me eat these fast, that's where they need to go! Tami |
RE: Mini Cheese Cakes
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| Thanks, Tami, I can see these at the wedding dessert table. Make ahead and freeze is very good... Annie |
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