Easy Peanut Butter Cheesecake bites recipe (2024)

FAQs

Why are my mini cheesecakes falling in? ›

Not enough structural support: Cheesecake may need eggs and other binding agents to hold it up and keep its shape. Not baked long enough: If the cheesecake hasn't been baked for the full amount of time specified in the recipe, it may not have had enough time to set properly.

Cheesecake bites can be enjoyed straight from the freezer – no thawing required. If aiming for a softer cheesecake consistency, thaw the bites in the fridge overnight then serve chilled. If left out they will thaw within 30 minutes.

An overbaked cheesecake will cause unattractive cracks and a dry, crumbly texture. Because cheesecake is a custard, it won't be completely firm when done. The easiest way to make sure you don't overbake it is to give it a little jiggle.

Heat the oven to 240c. Butter a 23cm, deep, loose bottom tin and line with paper. Whisk together the cream cheese and sugar for 2 minutes, add the flour eggs and vanilla whisk until smooth and pour into the tin. Bake for 20 minutes then drop the oven temperature down to 180c and cook for another 20 minutes, cool.

Bake until the edges are set and the centers only slightly jiggle, about 18–20 minutes. Set the pan on a wire rack and allow cheesecakes to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours and up to 1 day.

Store Chocolate-Covered Cheesecake Bites in an airtight container in the fridge for up to 5 days, or in the freezer for up to a month. Please note that the graham cracker crust may soften as the cheesecake bites sit.

Start with at least two layers of plastic wrap, pressed to the surface of the cheesecake, followed by a layer of heavy-duty aluminum foil. Label and date your well-wrapped cheesecake and pop it on a level shelf in the freezer, where it can stay for up to a month.

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.)

Perhaps your kitchen is colder because of weather or your oven has a hot spot. For whatever reason, the cheesecake has cracked despite your best efforts. Remember, your cheesecake is still delicious, so instead of calling it a failed experiment, cover the crack with a delicious topping, like a sour cream coat.

Why do you put sour cream in cheesecake? ›

Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.

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.

The main difference between what we would consider typical New York American cheesecake and Italian cheesecake is that in Italy, cheesecake is made with ricotta rather than cream cheese. It is also a bit lighter and dryer, more cakelike and less cloying.

Biltmore Cheesecake, Vanilla Bean. Product details Creamy vanilla cheesecake in a golden graham crust. A legacy of taste and hospitality since 1895. Made with imported Madagascar vanilla beans. www.biltmoregourmet.com.

Let the cheesecake cool in the oven for at least another hour or two. This helps it set up so it's not as jiggly when you try to remove it. The gentle cooling will help the cake from deflating. If you were to remove the cake from the oven immediately, the cold air would cause the cake to shrink down significantly.

Overbaking is the biggest cause of cracks. As the cake bakes, heat causes the protein molecules in the eggs to interact with one another and form a strong, supple network; this is called coagulation, which ultimately holds the cake together.

When you have cheesecake that's already baked and chilled, the absolute max time you could let it sit out to avoid the USDA's "danger zone" is two hours. Save yourself the stress of wasting that by putting it in the fridge as soon as everyone's grabbed a slice or it's cooled enough after baking to chill.