20 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
easter baking
healthy baking
comfort foods
chocolate recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
apple recipes
pumpkin recipes
cranberry recipes
ice cream recipes
strawberry recipes
lemon recipes
candy recipes
blueberry recipes
valentine's baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
halloween baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 
 

Individual Cheesecakes Recipe & Video

Printer Friendly Page

Pin It

These Individual Cheesecakes are set in a graham cracker crust and have a creamy smooth New York style cheesecake filling. If you make your own cheesecakes, you know they take a long time to bake and really need a day in the refrigerator before serving. There are times, however, when we want something simpler. These Individual Cheesecakes fit the bill as they take only about 20 minutes to bake and need just a few hours to chill. They are baked in muffin cups and are excellent plain, but I think cheesecake always tastes better with fruit, so serve with either fresh berries or a strawberry or raspberry sauce.

The most important thing to remember when making a cheesecake is to have all the ingredients at room temperature. Beat the cream cheese just until it is creamy and smooth (no lumps) and then add the sugar. Make sure you scrape down the bowl often to remove any lumps and beat the cheesecake batter at low speed to reduce the amount of air incorporated into the batter. I like to add a little grated lemon zest to the batter which seems to perk up all the flavors. Cheesecakes are baked in a slow oven to prevent cracking and are done when the filling is set but still a little wet and wobbly in the center. Let cool before covering and placing in the refrigerator for several hours, or even overnight.  

You may not know that cream cheese is an American invention. Even though cheesecakes have been around since the 15th century it was not until the end of the 19th century that a New York dairy farmer came up with a rich cream based cheese that later became known as Philadelphia Cream Cheese. This creamy smooth, white and spreadable cheese contains at least 33% butterfat with gum arabic added to stabilize and to increase its shelf life.  But not all cheesecakes are made with cream cheese. Some are made from cheeses like ricotta, curd cheese, mascarpone, and/or cottage cheese. 

Related Recipes You May Like

Cheesecake (New York)

Pumpkin Cheesecake

Cheesecake Squares

Ricotta Cheesecake

 No Bake Cheesecake

Chocolate Cheesecake

Cheesecakes: Preheat oven to 300 degrees F (150 degrees C) and place oven rack in the center of the oven. Line 12 muffin cups with paper liners. (Can also use silicone baking cups.)

For Crust: In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press a heaping tablespoon of crumbs onto the bottoms of the 12 muffin cups. Cover and refrigerate while you make the filling.

For Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until creamy and smooth. Add the sugar and salt and beat until combined. Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated. Add the vanilla extract, lemon zest, and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups. 

Bake for about 18 - 22 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight).

To serve, gently peel off the paper liners and place on your serving plate. Serve with strawberry or raspberry sauce, fresh berries, or drizzle with melted chocolate. These cheesecakes can be covered and stored in the refrigerator for several days.

Makes 12 individual cheesecakes. 

View comments on this recipe on YouTube

Crust:

1 cup (100 grams) graham wafer crumbs or crushed digestive biscuits

1 tablespoon (15 grams) granulated white sugar

4 - 5 tablespoons (55-65 grams) butter, melted

Filling:

2 - 8 ounce (454 grams) packages of full fat cream cheese, room temperature

2/3 cup (130 grams) granulated white sugar

1/8 teaspoon salt

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon grated lemon zest

1/2 cup (120 ml) sour cream, room temperature

 
 
     
 

 

 

New Videos

   
 

 

     

Top 40 Video Recipes of 2017

Watch them all here on YouTube

1. Hash Brown Breakfast Cups

2. Vanilla Cake

3. Crêpes

4. Pound Cake

5. Pancakes

6. Simple Vanilla Cake

7. Simple Chocolate Cake

8. French Baguette

9. Black Forest Cake

10. Chocolate Cake with Swiss Buttercream

11. Chocolate Chiffon Cake

12. Red Velvet Cake

13. Raspberry Macarons 14. Rice Krispies Treats 15. Apple Pie
16. Cream Cheese Pound Cake 17. Cream Puffs  18. American Sponge Cake 19. New York Cheesecake 20. Brownies
21. Orange Chiffon Cake 22. Chocolate Peanut Butter Cake 23. Carrot Cake 24. Coconut Cake 25. Pie Crust

 

26. Sprinkle Cake 27. Cinnamon Rolls   28. Red Velvet Cupcakes 29. Devil's Food Cake 30. Spritz Cookies
31. Cocoa Brownies 32. Biscuits 33. Homemade Doughnuts 34.Chocolate Eclairs 35. Cake Pops
36. Light Fruit Cake 37. Lemon Meringue Pie 38. Crispy Oatmeal Cookies 39. Caramels 40.Banana Chocolate Cupcakes
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2018 iFood Media LLC