The first Miniature Baked Cheesecakes I made were always non-bake, partially because I hadn’t yet heard of baked cheesecakes, and partially because should I have known, the teenage me would’ve freaked a little at all the commotion that surrounds baked cheesecakes.
Everything from water baths to claims of the best tips & hacks, I think I would’ve recoiled and whipped up a batch of brownies to destress. It’s my thing. I was, after all, just a high school girl slightly obsessed with baking.
Fast forward to now, baking a cheesecake is just as therapeutic as baking any other treat; but this only came through lots of practice. If you’re looking for a starting recipe, these baked mini cheesecakes are perfect, classic, and pretty much fool proof.
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Miniature Baked Cheesecakes Ingredients:
- 250g softened cream cheese (such as Philadelphia)
- 1/3 cup caster sugar (finely granulated)
- 1 Egg
- 1-2 tbs lemon juice (I like the extra zing of 2)
- 5 tbs thickened cream (cream with at least 35% fat)
