Individual Cheesecakes Recipe | My Baking Addiction (2024)

FAQs

Is baked cheesecake better than no bake? ›

They both are great in their own way. It all narrows down to your personal preferences. If you enjoy dense and velvety cake, a baked cheesecake is the one for you. Or if you crave some light and airy dessert post-dinner, go for the no-bake one.

It's high in calories, sugar, and fat, so it's important to limit cheesecake in your diet, just as you would any dessert. However, there's nothing wrong with enjoying this dessert from time to time as part of a healthy, well-rounded diet.

A: Yes, you can bake two cakes at the same time BUT only with fan assist so the heat can circulate around them. If you are using a conventional oven with a fan, bake them on two racks; one on the middle rack, the other on the bottom rack.

Individual wrapping you may use: cellophane bags, food-safe paper wrapping, paper treat bags, “glassine” food bags, or Ziploc bags. See examples and details below. Make sure the packaging is food-safe! Individually-wrapped treats must still be decorated with the theme and requested celebratory message.

We own and operate two bakery production facilities, one in Calabasas Hills, California, and one in Rocky Mount, North Carolina, where we produce approximately 70 varieties of cheesecakes and other baked desserts based on proprietary recipes.

Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special.

Cheesecake typically has about the same calories as an iced chocolate cake and roughly 30 per cent fewer calories than a chocolate mud cake. It also has on average 2-3 times as much calcium, less sugar and more protein than either kind of chocolate cake.

Since the cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. If you'd like to try another technique that doesn't require wrapping the pan in foil, you can place your springform pan inside a larger cake pan (see how it's done here) or purchase a silicone wrap for your pan.

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

Which is more fattening cheesecake or ice cream? ›

But even if you have more than one scoop of a luxury ice cream, it'll be a lot less than that cheesecake. Just try to resist having too much of the toppings – chocolate, toffee or strawberry sauce, whipped cream and chocolate sprinkles.

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

Baking your cheesecake in a water bath is the best way to ensure cheesecake success. Don't worry—you don't have to buy any special equipment or a fancy bathtub-size baking appliance! It simply means placing the springform pan with the unbaked cheesecake in it inside a larger pan with hot water in it.

If the temperature is over 90 degrees F then it should be tossed after 1 hour. Prepared cheesecake can be stored in the fridge for 3 to 4 days, per USDA food safety recommendations. We suggest storage in an airtight container, so it doesnt absorb any fridge odors.

"The best way to transport desserts, including cakes with frosting, is to transport in a cardboard box," Johnson notes. "The box should be large enough to avoid any damages to the desserts and can even be used with dividers for transporting multiple desserts."