Prep
1h
Cook
30m
Total
1h 30m
Ingredients
Method
Nutrition
Carefully prepare the mini cheesecake pan: Remove the bottom circles, then flip it upside down and wrap the bottoms of each cup tightly with aluminum foil. Place a larger baking sheet (with at least a 1” lip) on top and flip it right side up. Add the bottom circles back to each cup. The baking sheet needs to be deep enough for a water bath to bake the cheesecakes and the aluminum foil is meant to prevent the water from seeping into the cheesecakes. Don't skip the water bath. Baking the cheesecakes in a pan of boiling water encourages them to bake evenly. Avoid dramatic temperature changes: To prevent the cheesecakes from cracking, it's crucial to bring their temperature down very gradually after baking. Once they're done baking, turn the oven off, crack the door, and leave them for 30 minutes. Then, let them cool completely at room temperature before chilling overnight.
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Prep
1h
Cook
30m
Total
1h 30m
Ingredients
Method
Nutrition
Carefully prepare the mini cheesecake pan: Remove the bottom circles, then flip it upside down and wrap the bottoms of each cup tightly with aluminum foil. Place a larger baking sheet (with at least a 1” lip) on top and flip it right side up. Add the bottom circles back to each cup. The baking sheet needs to be deep enough for a water bath to bake the cheesecakes and the aluminum foil is meant to prevent the water from seeping into the cheesecakes. Don't skip the water bath. Baking the cheesecakes in a pan of boiling water encourages them to bake evenly. Avoid dramatic temperature changes: To prevent the cheesecakes from cracking, it's crucial to bring their temperature down very gradually after baking. Once they're done baking, turn the oven off, crack the door, and leave them for 30 minutes. Then, let them cool completely at room temperature before chilling overnight.
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