Mini Cheesecake

Cheesecakes are amazing but let’s be honest, if you’re going to make them at home you better have some hungry mouths to help you finish it off! A standard sized cheesecake would last forever at my house (If I control myself, of course) which is why I almost never bake cheesecakes, but alas the thought of mini cheesecakes popped into my head and here we are! Infinitely easier, and incredibly versatile, this small batch of 6 is something you can whip up dangerously quickly. 

Cheesecakes have always intimidated me to be honest. My first time making one involved pulling the most perfect cheesecake out of the oven and then watching in horror as it cooled down, forming the deepest crack ever. Cracks are purely cosmetic and easily hidden with a topping of course but they’ve haunted me ever since! That’s why I love this recipe. It’s crack proof! It’s also by far the easiest version of a cheesecake you’ll find. 

Equipment
The quest for the perfect mini cheesecake is a short one, but you do need some helpers. A great oven is definitely one of them! Cheesecakes require even heating which can sometimes be a problem with some OTGs. I’ve had enough experience baking uneven cakes and half burnt cheesecakes in my very first OTG to know the importance of even heating. Which is why I absolutely loved the Wonderchef 28 Litres Crimson Edge OTG. Not only does it look absolutely fantastic, it’s also got the quality to back up those good looks! Perfectly even heating with a tempered glass front to hold that heat in. I absolutely love the Crimson Edge series including the Crimson Edge 5 Speed Hand Mixer. Not only does it look absolutely great but it’s also an essential for any baker. This cheesecake recipe comes together in no time with an electric beater. 

When I first started baking it was almost impossible to find cream cheese and whenever I asked for it at a store I was always handed cheese spread! Yes, this is creamy cheese, what more do you want?! Luckily it’s now super easy to find affordable cream cheese at most stores and even online. You can also make your own cream cheese at home, but I’m afraid I haven’t tried my hand at cheesemaking yet! 

It’s extremely important that you bring all ingredients to room temperature. It just makes the job that much easier. Whipping cream cheese straight out of the fridge is not a pleasant experience. Plan ahead and you’ll thank me! Once they’re cooked though, you need to be patient! Cool the cheesecakes completely and stick them in the fridge for anywhere between 4 hours to overnight. This allows them to set properly. 

These mini cheesecakes will also sink slightly in the centre as they cool which will help hold your topping perfectly! Which, I believe, is crucial since the cheesecake is super rich. A nice tart topping will help complement it perfectly. Try simple fruit compotes, fresh berries or a dark chocolate glaze. I made this recipe about ten times with so many different toppings so I can say with some certainty that there’s a ton of options that work! My personal favourite toppings are the ones pictured – blueberry compote, strawberry compote and fresh passion fruit pulp!

Makes 6 Mini Cheesecakes

Ingredients 

• 8 Large Biscuits of your choice 
• 2 Tbsp Melted Butter 
• 180g Cream Cheese 
• 1 Large Egg
• 1/4 cup + 2 Tbsp Sugar
• 1 Tbsp Flour 
• 1/2 tsp Lemon Juice 

Instructions 

1. Preheat your oven to 190ºC.
2. Line a cupcake tray with 6 cupcake liners.
3. Crush the biscuits into small pieces either by hand or in a food processor. 
4. Add the melted butter to the biscuits and mix well. 
5. Divide the mixture evenly between the lined moulds. 
6. Pack the base with a spoon, a pestle, a shot glass or anything with a flat bottom and set aside. 
7. Beat the room temperature cream cheese in a large bowl till it softens. 
8. Add the egg and beat until incorporated. 
9. Add the sugar and lemon juice and beat for 3 minutes, or until you can’t feel too many sugar granules. 
10. Add the flour and mix until incorporated. 
11. Scoop the mixture into the lined moulds. You can fill it up right to the top. 
12. Transfer the cheesecakes to the oven and bake for 15-18 minutes at 190ºC. 
13. Your cheesecakes are done when the centre is still slightly jiggly! 
14. Let the cheesecakes cool completely and refrigerate for a minimum of 4 hours. 
15. Top with fresh fruit, compote or dark chocolate glaze. 
16. Enjoy!

About the blogger
Sneha Sundar is the creator of You Dim Sum, You Lose Some; a philosophy she adopts both in and out of the kitchen!