I made mini cheesecakes but they turned into a disaster!?

Question

I decided to make mini cheesecakes but oce i took them out they were so deformed. The middle was like smooshed in making the cakes look lik pots.

Answer 1

Try baking them like cupcakes. Use cupcake liners. I know a site that sells mini cheesecakes. They're based in Los Angeles, CA. Here's their website, maybe you'll get some inspiration from them: www.chunkomunko.com.

Answer 2

That always happens when I make mini cheesecakes. Did you make them like cupcakes? To easily solve the problem of the pits in the middle, get some cherry or blueberry pie filling and scoop it into the nest that formed. Yum!

Answer 3

I think you might of baked them at too high of a heat.
And you need to put a pan of water below the cheesecakes
while you are baking them sometimes. Depends on your
oven. Slow and low is the way to go with Cheesecakes.

Answer 4

Try this American Cheesecake recipe, I made it as one big cake and not as mini cakes though.

1 x 25cm loose-bottomed cake tin
1 x 25xm “Genoise sponge” or 1 ready made vanilla sponge (See pg 2)
225g castor sugar
3 tablespoons corn flour
750g full fat soft cream cheese (let it soften for a while for easier beating)
2 eggs
1 teaspoon vanilla essence
300ml whipping cream

1)Preheat oven at 180°C/350°F/Gas Mark 4
2)Butter the cake tin
3)Cut the sponge horizontally into 1 cm thick disc
4)Put the disc in the base of the cake tin and freeze the remaining
5)Mix together the sugar and corn flour, then beat in the cream cheese, making sure it’s blended into a creamy texture
6)Beat in the eggs and vanilla essence
7)Pour in the whipping cream slowly, beating consistently to give a tick, creamy consistency
8)Pour the mix onto the sponge base in the cake tin and smoothen over the top
9)Put the tin on a baking try covered 3mm deep with warm water
10)Place in the oven and bake for 40-45min, or until cake is set and golden brown
11)Remove and leave to cool before refrigerating


Sponge Base - Vanilla sponge (Genoise)
1 x 25cm round or square cake tin, lined with grease proof paper
6 eggs
175g castor sugar
175g plain flour
50g butter (melted)

1)Preheat oven at 200°C/400°F/Gas Mark 6
2)Whisk eggs and sugar together on a bowl over a pan of hot water until they have doubled in volume and becomes light and creamy
3)Remove from heat and continue to whisk until cold and thick, forming ribbons
4)Light fold in the flour and melted butter
5)Pour the mix into prepared tin and bake for 30-40min
6)For chocolate genoise, replace the plain flour with cocoa powder

Alternative Base

Biscuit Base
115g digestive biscuits (crushed) (Put in a small plastic bag and crush using a rolling pin)
30g castor sugar
65g butter/margarine (melted)
2 tablespoons grated plain chocolate (Can try chocolate chips)

1)Mix together all of the above thoroughly until combined
2)Pat evenly over the base of the buttered cake tin and set aside

Answer 5

I am not sure what you baked them in but most cheesecakes require a water bath. You put them in their molds and place that in a tray with about an inch of water to bake

Answer 6

Yea, it happened to me before. I lost a really good friend that way. Told somebody which was a lie, and it turned into a disaster. I wish I never did it... I'm not with her anymore. :(

Answer 7

my mother makes them in muffin tins lined with cupcake liners and a nabisco nilla wafer in the bottom. she substitutes with light cream cheese, they do sink in i think,,, after they cool, she puts canned cherries in the middle so it's kinda like it holds the cherries in place once the liner is removed when eating it.

Answer 8

make them like cupcakes )try the cream cheese recipe inside the package of philadelphia cream cheese wrapper it is also a baked recipe!!! and its easy

Answer 9

did you take them out as soon as the time was up? becuase any quick change in temps when making a cheese cakse ruins them

Answer 10

took them out of what? cheesecake doesn't go in the oven...