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Let’s talk about cracks…cheesecake cracks…I loathe them! Yeah, yeah I know the taste is the same, but I am all about presentation and those cracks…not so presentable. From what I read on the internet it seems as though the cracks develop when the cheesecake is cooled too quickly. So in case you are also a crack hater here are some tips. First, I always make sure my ingredients are at room temperature. For this recipe I wrapped the bottoms of the pans with foil and baked the cheesecakes in a water bath at 310°F for 35 minutes. After 35 minutes I turned the oven off and let the cheesecakes sit in the oven with the door closed for about a half hour. Then I cracked the oven and left them in for another half hour. I then transferred them to a cooling rack until they reached room temperature, after that, they went into the refrigerator overnight. As you can see…no cracks! I chose to add about 1/4 cup of berries to 2 of the cheesecakes and added a strawberry preserves swirl to the others.



Mini Berry Cheesecakes

1/2 cup plus 1 1/2 Tbsp. sugar; divided use
1 cup graham cracker crumbs
2 Tbsp. butter or margarine, melted
2.5 pkg. (8 oz. each) cream cheese, softened
1 1/2 Tbsp. flour
1 1/2 tsp. vanilla
Grated peel from 1/2 medium lemon (optional)
1/2 cup sour cream
2 eggs

1. Preheat oven to 310°F Prepare pans according to the directions above. Mix crumbs, 1 1/2 Tbsp. of the sugar and butter until well blended. Press firmly into bottom of pans.
2. Beat cream cheese, remaining 1/2 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended. Add sour cream; mix well. 3. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
4. Bake 35 minutes or until center is almost set. (see above tips) Run small knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

Yield | 3 (4 inch) mini cheesecakes

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  1. Topher says:

    anything with a mix of chocolate and caramel for me

  2. Nabeela says:

    My favorite cheesecake recipe is the stsndard New York Style(recipe in savoring america).

  3. Mariko says:

    If you haven’t made the “Perugian-Style Chocolate Hazelnut Cheesecake” (Gourmet, April 2008) also called Torta Di Cioccolata Al Forno Con Vaniglia E Nocciola (try saying that five times fast) you haven’t lived. You can get the recipe from epicurious or I typed it out on my blog if you don’t have a subscription. It’s especially excellent the next day because it becomes more dense over time. I actually like cracks in the top because it gets those chewy edges, but I know what you mean about presentation. I also like gingersnap crusts. Big fan.

  4. Deena says:

    I love a cheesecake swirled with moist brownie — it’s such a good combination! You could even get fancy and line the sides of the cheesecake with mini chocolate chips.

  5. Sarah C. says:

    I am pretty much in love with key lime cheesecake. I like the citrus flavor balances out the sweetness of the cheesecake really well so I can actually eat more of it!

  6. U+Me=Us says:

    I love pumpkin cheese cake, i love ne cheesecake that doesn’t taste like plane cheesecake. Another favorite combo is choco graham cracker crust and coconut cake…yummy! Hope to win!

  7. Jeanie says:

    I make cheese cake in cupcake liners and topped them off with jam and berries. They’re great for parties like 4th of july parties. You can print out little flags and tape them on toothpicks to stick in each cup cake.

    i tend to like lighter and fluffier cheesecakes. The Taiwanese style is my favorite, but I have yet to find a good recipe.

  8. Nicole says:

    Mmmm! I love cheesecake!

    Key lime is probably my favorite, but lemon with raspberries is right up there too.

    Thanks so much for the opportunity.


  9. Jeanine says:

    Boohoo, I can’t win, I’m 10 miles north of the Canada/US border. :P BUT, I had to comment and let you know that those cheesecakes look FANTASTIC!! Wow! Loving all these mini cakes I’ve been seeing around food-blog land lately. Great job!!

  10. Andrew's Mom says:

    My cheesecakes always have mascarpone cheese in the cream cheese mix – makes them richer – and I don’t put them in a water bath – I put a pan of water on the bottom rack of the oven!