Mini cheesecakes are just like regular-sized cheesecakes, but lower maintenance. No need for a spring form pan, no need to worry about the tops cracking, no need for a water bath, no need to worry about seepage. They’re so easy to make you really only need to worry about having to stop at eating just one.
Baking a perfect, New York-style cheesecake is an accomplishment for any baker. Smooth top, creamy texture, perfect crust. Baking a perfect New York-style cheesecake is stressful (for me anyway). Water bath, heavy-duty aluminum foil, spring form pan.
I make them and they are delicious. But I’m far from perfecting the technique (apart from saying “cover the cracks with desired topping”) so that won’t be on the blog today. (Though I make a pretty mean Japanese Cheesecake.)
What we have today is the same delicious cheesecake taste, texture and…nirvana…but without the stress. Isn’t that great? You don’t need to bother with slicing too. Just sit back, unwrap and bite into mini cheesecake heaven….