Cheesecake recipe small springform pan - Uncategorized

Author: David Bryant  

For super-elegant presentation — and the perfect end to a holiday dinner — bake single-serving cheesecakes, and top with fresh raspberries. These mini cheesecakes are so easy to make, require little ingredients and are so delicious.

Mini Cheesecakes

Mini Cheesecakes
For super-elegant presentation — and the perfect end to a holiday dinner — bake single-serving cheesecakes, and top with fresh raspberries.
Provided by: King Arthur Flour
Total time: 43 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 12 servings
Number of ingredients: 12
Ingredients:
  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour
  • 1/3 cup (32g) King Arthur Almond Flour or 1/3 cup (28g) ground almonds
  • 2 tablespoons (28g) light brown sugar or dark brown sugar packed
  • 1/4 teaspoon salt
  • 6 tablespoons (85g) butter cold
  • one 8-ounce package (227g) cream cheese room temperature
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (28g) heavy cream or sour cream at room temperature
  • 1 large egg at room temperature
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 1 ounce bittersweet chocolate wafers or semisweet chocolate wafers or chocolate chips melted
  • 2 tablespoons (43g) good-quality jam warmed slightly and stirred until smooth
Nutrition:
  • Serving Size: 45g
  • Calories: 160 calories
  • Carbohydrate: 16g
  • Cholesterol: 35mg
  • Fiber: 1g
  • Protein: 3g
  • Sodium: 115mg
  • Sugar: 7g
  • Fat: 9g
  • Saturated Fat: 4.5g
  • Trans Fat: 0g
How to cook:
  1. To make the crust: Preheat your oven to 425°F. Whisk together the flour, almond flour, sugar, and salt. Cut in the butter with a pastry blender or two knives, or rub together with your fingers until the mixture resembles coarse sand. Sprinkle in a teaspoon or two of water if the dough is too crumbly to hold together when squeezed.
  2. Divide the crumbs among the 12 cups of a bite-size cheesecake pan. Press them firmly into the bottoms and about 1/2" up the sides. Bake in the preheated oven for 8 to 10 minutes, until set and just beginning to color. Remove from the oven and let cool. Reduce the oven temperature to 325°F.
  3. To make the batter: In a medium-sized bowl, beat the cream cheese and sugar until smooth. Add the cream, egg and vanilla; mix well. Spoon the batter into the cooled crusts, using about 2 tablespoons in each. Top with a scant half teaspoon of melted chocolate or jam, and use a knife blade to swirl it into the batter.
  4. Bake the cheesecakes for 18 to 20 minutes, until just set. Remove from the oven and let cool for at least 30 minutes — the tops will sink slightly. Use a knife to gently loosen the edges, then carefully invert the pan and push the cheesecakes out. Immediately turn the cheesecakes right-side up and chill them. To remove the metal plates before serving, run the blade of a table knife under hot water to warm it, then run the knife between the crust and the metal disk to free up the cheesecake.
  5. Just before serving, garnish with fresh berries or pie filling and whipped cream, if desired.
Notes: Mini Springform Classic Cheesecake, Filling · 4 ounce cream cheese at room temperature · 2 Tablespoons granulated sugar · 1 1/2 Tablespoon sour cream or crème fraîche · 1 1/2 Tablespoon heavy whipping

Mini Cheesecakes

Mini Cheesecakes
These mini cheesecakes are so easy to make, require little ingredients and are so delicious. You will love them!
Provided by: Jess Italiano
Total time: 215 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 2 servings
Number of ingredients: 7
Ingredients:
  • 3 tbsp unsalted butter (melted)
  • 1 cup graham cracker crumbs (about 7-8 full sheets)
  • 8 oz full-fat cream cheese (room temperature)
  • 1/4 cup granulated sugar
  • 1/4 tsp vanilla extract
  • 1/4 cup yogurt (room temperature)
  • 1 egg (room temperature)
How to cook:
  1. Crust
  2. Preheat oven to 350 degrees. In a bowl, mix the melted butter and graham cracker crumbs until combined. The mixture will be sandy. Press the mixture into the bottom and slightly up the sides of the springform pans. Prebake for 7-8 minutes. Set aside.
  3. Filling
  4. Using a hand mixer or in the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and granulated sugar at medium speed until smooth and creamy (approximately 2 minutes). Scrape down the sides and bottom of the bowl. Add the yogurt and vanilla extract and beat on medium until combined. With the mixer on medium, add the egg and mix until just incorporated and then stop mixing. Be careful not to overmix.
  5. Water Bath
  6. Making cheesecakes require the use of a water bath (a roasting pan filled with one inch of boiling water). To do this, boil a pot of water. While the water is heating up, wrap the springform pans with tin foil. This will prevent water from leaking into the spring form pan. Then pour the cheesecake filling on top of the crust and use a spoon or rubber spatula to smooth out the top. Place the springform pans in the roasting pan, and then carefully pour the boiling water into the bottom of the pan. Place the pan in the oven.
  7. Baking & Cooling
  8. Let the cheesecakes bake for 20-25 minutes, until the edges are set and the center is slightly wobbly. When the cheesecake is done, open the oven door slightly and let the cheesecake cool in the water bath for one hour in the oven. After the hour, remove the cheesecakes from the oven and the water bath and let it sit uncovered at room temperature until completely cool. Transfer the cheesecakes to the refrigerator and let chill for 2 hours or overnight. Top with your favorite toppings and enjoy!
Notes: 6 Inch Cheesecake Recipe, This small cheesecake recipe will fill the pan to the very top, but it won't overflow. You can also buy a 6 x 3 inch springform pan (Amazon

Mini Cheesecake for Two

Mini Cheesecake for Two
If you are looking for a small cheesecake recipe, this is the one for you!
Provided by: Lisa Longley
Total time: 32 minutes
Cook time: 22 minutes
Prep time: 10 minutes
Yields: 2 servings
Number of ingredients: 10
Ingredients:
  • 8 oz cream cheese (room temperature (see note))
  • 1/3 cup granulated sugar
  • 1 egg (room temperature)
  • 1 tsp vanilla
  • 1/2 cup water (see note)
  • 1/4 cup granulated sugar
  • 1 TBSP corn starch
  • 1/8 tsp ground cinnamon
  • 1/8 tsp almond extract
  • 1 cup frozen cherries (thawed)
How to cook:
  1. Preheat the oven to 350 degrees.
  2. Beat the brick of cream cheese until it is smooth. Scrape down the sides, and beat for another 30 seconds. Beat in the sugar, then the vanilla, and then the egg.
  3. Pour into 4 inch springform pan . Bake for 22 minutes until the edges are lightly golden and the middle still has a wiggle to it. Turn the oven off and leave the cheesecake in with the door closed for a half hour. Take the cheesecake out and leave it on the counter 10 minutes. Before putting it in the refrigerator, gently run a thin knife between the edges of the pan and the cheesecake. Cover and refrigerate for at least four hours before serving.
  4. Before serving the cheesecake, combine the water, sugar, and corn starch, and cinnamon in a small saucepan over medium low heat. Stir continuously until fully combined.
  5. Add the almond extract and cherries. Continue to cook, breaking up the cherries slightly until the the sauce is a deep dark red color.
  6. Remove from the heat and allow to cool slightly before topping the cheesecake and serving.
Notes: Norpro Nonstick Mini Cheesecake Pan with Handles, 12 count, 4 Inch Springform Pans Set of 4 - HONGBAKE Mini Cheesecake Pans with Leakproof Tamper Mini Pan Wood Wooden Shell Dough Muffin Metal by MSART for Making.

Raspberry Lemon Cheesecake

Raspberry Lemon Cheesecake
*For a full size cheese cake double all the ingredients and use a 9 inch spring form pan and cook it at 275 F for 50 minutes. Turn off the oven and leave it in there for 30 minutes. Remove and let it cool to room temperature before placing in the fridge. Refrigerate at least 3 hours before serving.
Provided by: Garnish and Glaze
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 12 servings
Number of ingredients: 9
Ingredients:
  • 1/2 cup + 2 tablespoons graham cracker crumbs
  • 1 1/2 tablespoons butter (melted)
  • 2 8 ounces packages cream cheese, room temperature
  • 1/2 cup + 2 tablespoons sugar
  • 2 large eggs (room temperature)
  • 1 1/2 teaspoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1 6 ounce container fresh raspberries
  • 2 1/2 tablespoons seedless raspberry jam (heated until smooth (optional))
How to cook:
  1. Preheat oven to 275 degrees F.
  2. In a small bowl, mix together butter and graham crackers and then press into the bottom of 3 4-inch spring form pans and set aside.
  3. In a large mixing bowl, mix cheese and sugar together until smooth. Mix in one egg and then add the second egg along with the zest and juice and mix until smooth (don't over beat).
  4. Pour batter over crusts. Place pans on a cookie sheet and then bake for 35-40 minutes until it is puffed and the middle looks dull (not shiny). Turn off the oven and open it a crack and let it sit in in the oven for 20 minutes. Remove from the oven, run a sharp knife around the edge of each cake to release it from the pan and and let cakes cool to room temperature before placing in the fridge. Refrigerate at least 3 hours before removing sides and serving. Garnish with fresh raspberries and spoon or brush on seedless jam over raspberries. (Cheesecake tastes best served at room temperature)
Notes: 6-Inch Cheesecake Recipe, This recipe calls for a 6×3-inch springform pan. It has just the right size to hold in the batter so that it doesn't overflow as it bakes.
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