Instructions. Preheat oven to 350F. Have two 6-ounce ramekins* ready and place on a baking sheet. In a small bowl, mix together the crumbs and melted butter. Press into the bottom of each ramekin. In a large mixing bowl, beat together the cream cheese and sugar until smooth and creamy, about 1-2 minutes. Make the crust mixture. In a mixing bowl, stir together the graham cracker crumbs and melted butter until the mixture resembles coarse sand. Form the crusts. Press 1 to 2 tablespoons of the crumb mixture into each muffin cup using the bottom of a 1/3 cup (or similar) to create a flat, even surface. Bake. Open the oven and place the cake pan onto the baking sheet with the bain-marie. Reduce the oven temperature to 320ºF (160ºC)—25ºF (15ºC) lower for a convection oven—and bake for 70–75 minutes. Then, reduce the oven temperature to 300ºF (150ºC) and bake for another 10 minutes, or until the top is golden brown. Step 5: Make the cheesecake batter. Beat the cream cheese on low speed until creamy, about 1 minute. Scrape the bowl and beaters then beat for another 30 seconds. Add the sugar and beat on medium-low until creamy and smooth about 1 minute. Scrape the bowl then add the sour cream and beat until combined. Pat the crust mixture into the bottom of a greased springform pan, covering the pan seam and extending up the sides 1 to 2 inches. Use a straight-sided glass or measuring cup to tamp the crust evenly against the pan. Aim for about 1/4 inch thickness for your crust. Answer. Mini cheesecakes are a popular dessert option and can be baked in a short amount of time. However, it is important to follow the instructions closely so that they turn out correctly. Mini cheesecakes are a perfect way to show your friends and family how much you care. They’re easy to make and can be baked in just thirty minutes, so Make a waterbath by placing the jars in an 8×8 pan then pouring hot water halfway up the pan. Bake at 325F for 20-25 minutes or until the internal temperature reaches 150F (it’s ok if it wiggles a little). Cool for 1 hour then cover with lids and refrigerate for at least 4 hours or overnight. Garnish before serving. Spoon filling evenly into muffin cups, filling each about three-fourths full. 3. Bake 24 to 26 minutes or until filling is set. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. 4. In small bowl, mix fruit spread and frosting; spread over cupcakes. Refrigerate about 2 hours. UKa4Fl.

how long to bake mini cheesecakes