Weight Watchers Mini Cherry Cheesecakes - Recipe Diaries (2024)

FAQs

Why do my mini cheesecakes sink in the middle? ›

Cheesecake may sink in the middle due to overbeating the batter, which incorporates too much air, or drastic temperature changes causing it to rise and fall rapidly. Also, if it's underbaked, the middle may collapse. Cooling gradually can help prevent sinking.

One slice of cheesecake from there will cost you about 18 SmartPoints. So go ahead and enjoy it… without whipped cream, fruit, or anything else special.

Each perfect bite is 1.5oz and only 140 calories each.

Method 1: Give it a Jiggle

If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it's done. You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want.

Using a layer of aluminum foil is the standard way to help protect the mixture while it's in a water bath in the oven. But if you really want to eliminate the risk, then you need to follow this tip and start using plastic wrap, too. It's easy to see how the dreaded soggy bottom can occur.

Bake your cheesecake in a water bath.

After you prepare the cake in the springform pan, put it in a roasting pan, then fill the roasting pan with about 1-inch of water before placing it in the oven.

Costco recently added a cherry-topped cheesecake to its bakery, a whopping 6 pounds of tastiness. Priced at $22.99, this cheesecake has a graham cracker crust and cheesecake filling and is decorated with a buttercream border.

CREAM CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURE, SALT, STABILIZERS [CAROB BEAN AND/OR XANTHAN AND/OR GUAR GUMS]), SUGAR, SOUR CREAM (PASTEURIZED GRADE A CULTURED MILK, CREAM, NONFAT MILK SOLIDS, ENZYMES), WHOLE EGGS, GRAHAM CRUMB (WHEAT FLOUR, WHOLE WHEAT FLOUR, CANE SUGAR, PALM OIL, HONEY, SODIUM BICARBONATE, ...

A simple cake is a sweet, creamy dessert food, typically made of sugar, eggs, flour, baked often covered in icing and an oven. Total calories in one slice of cheesecake: One cheesecake piece contains around 400 calories, but the same calories can vary with different flavourings and portions to portions.

Sour cream: Most cheesecake recipes use either heavy cream or sour cream; either will do the job of softening the texture of the cheese and adding some moisture. I prefer sour cream because I like the extra hit of sour tang it adds to the cake.

Is it better to overcook or undercook cheesecake? ›

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm.

How to Store Mini Cheesecakes. Store the mini cheesecakes in an airtight container in the fridge for up to four days. Never let them sit at room temperature for more than two hours at a time.

Cakes sink in the middle due to several factors, including overmixing of the batter, opening the oven door too soon, or not baking at the right temperature. Expired leavening agents or incorrect proportions of ingredients can also cause sinking.

One of the common reasons why your cheesecake doesn't set is because of the incorrect oven temperature. Do you preheat your oven correctly before baking your cake? If not, this can lead to a lousy outcome. It is essential to ensure that your oven is set to the right temperature before placing your cheesecake.

If the jiggly surface is greater than 2 inches or the cooked batter breaks through the surface or spills out to the edge of the baking dish, it is undercooked and you must place it back into the oven for additional time. If the cheesecake is solid and doesn't move even a bit, it's probably overcooked.