Mini Salted Caramel Cheesecakes Recipe (2024)

FAQs

How do you keep mini cheesecakes from sinking in the middle? ›

To prevent a sunken cheesecake, make sure to use enough structural support in your recipe, bake it for the full amount of time specified, make sure your oven is at the correct temperature, and use the right size pan.

Store mini cheesecakes in an airtight container in the refrigerator for up to 4 days. Mini cheesecakes will freeze well for up to 3 months, thaw overnight in the refrigerator.

If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it's done.

Adjusting the cooking time and temperature

If your cake has a soggy middle, the first thing to try is bringing the temperature down a little and baking for slightly longer. I'd suggest reducing the temperature by 20 degrees and increasing the baking time for 7 minutes.

The air you whip into the filling via high-speed beating creates pockets of steam as the cake bakes, which compromise the cake's solid structure and lead to cracks. To avoid this problem, ensure your cream cheese and eggs are at room temperature and mix the filling slowly, just until combined.

Wrap the cheesecake: Wrap the cheesecake tightly in at least two layers of plastic wrap, trying to get the plastic close to the surface to keep out as much air as possible. Add a layer of heavy-duty aluminum foil.

When you have cheesecake that's already baked and chilled, the absolute max time you could let it sit out to avoid the USDA's "danger zone" is two hours. Save yourself the stress of wasting that by putting it in the fridge as soon as everyone's grabbed a slice or it's cooled enough after baking to chill.

Second, cheesecakes absolutely taste best at room temperature, so after chilling let it stand at room temperature for 20 to 30 minutes before serving. 2.

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.

What does undercooked cheesecake look like? ›

An underbaked cheesecake will ripple and jiggle noticeably. The key to a perfect cheesecake is a subtle wiggle—not a sloshy jiggle. Because cheesecakes are part of the baked custard family, you can use this technique not just for them, but for classic creme brulee and old-fashioned baked custards.

Dessert-wise, the Chocolate Tower Truffle Cake comes in as the most caloric sweet on the menu, followed (surprisingly) by the healthy-sounding Carrot Cake. Outside of deserts, pasta dishes were among the most caloric at the restaurant, occupying five of the top 10 spots.

Cheesecake is typically made with high calorie ingredients like cream cheese, sour cream, and butter. For this reason, cheesecake can pack in a surprising amount of calories. For example, a slice of Caramel Pecan Turtle Cheesecake from the popular chain restaurant The Cheesecake Factory packs 1,330 calories.

Cheesecake is not considered a healthy food option due to its high calorie and fat content. However, it does contain some key nutrients, such as calcium and protein. It's important to practice moderation when consuming cheesecake; incorporating it into a balanced diet can be beneficial in small amounts.

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.

Overbeating, Overmixing, or Undermixing Your Cake Batter

Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.