I would like to make cheesecake in a cupcake/muffin pan.
But it occurs to me that that the crumb crust that I usually make for my cheesecakes may not work in the cupcake shape.
Can I simply bake the crumb crust and expect it to hold? Does anyone have a different crust recipe that will work?
I was very satisfied with this rather interesting combination. Cheesecake in a brownie cup. Not exactly a crust, but maybe it's of interest. You can switch the cheesecake mixture with own.
Mrs. Field's Cheesecake Brownie Cups
Recipe By :n/a Serving Size : 12 Preparation Time :0:00 Categories : Cupcakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- === CREAM CHEESE === 3 tablespoons butter -- softened 2 packages cream cheese - (3 oz ea) -- softened 1/3 cup sugar 2 tablespoons flour 1 teaspoon vanilla === BROWNIES === 2 cups sugar 1 1/4 cups flour 1/4 teaspoon salt 6 tablespoons cocoa 4 eggs -- beaten 3/4 cup vegetable oil 1 teaspoon vanilla Cupcake cups
Cream Cheese: Mix all ingredients and blend well, set aside.
Brownies: Mix all ingredients together until smooth. Reserve 1/2 cup of brownie batter for topping cream cheese mixture. Fill cupcake cups
1/2 full, spoon cream cheese mixture on top of the brownie batter until the cupcake cup is 3/4 full. Top with a scant teaspoon of brownie batter. Place in a preheated 350 degree oven between 20 to 25 minutes until done.This recipe yields about 1 dozen cupcakes.
It probably won't hold onto the steep sides of the tins, but it will work by using it only on the bottom of the bare pan or, ideally, in foil baking cups.
Your crust will probably be fine. An alternative would be to put a cookie in each cup. A vanilla wafer, ginger snap, or unfilled chocolate cookie would work depending on the flavor of the cheesecake. Another alternative would be a disk of sponge cake. You can make a thin sponge cake (like for a jellyroll) and cut disks with a biscuit cutter for each cake. I often make a sponge layer in the pan and then pour in the cheesecake batter over it.
Any type of crushed cookie crust will work. No need to parbake like on a large chesecake. The crust does not need to cover the sides, BTW.
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Titel: Graham Cracker Crust Kategorien: American, Bakery, Bakery prep, Pies, Dessert prep Menge: 1 Rezept
2 1/4 kg Graham Crackers; Crushed, medium 900 Gramm Brown sugar 675 Gramm Melted butter 1 pinch Cinnamon; Ground=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D Hartmut W. Kuntze, CMC
Combine Graham Crumbs and Sugar. Mix till well incorperated. Melt butter and just moisten. This will get tough if overmixed.
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--=20 Sincerly,
C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
I don't know if this would help you or not, but because I'm lazy, when I need to make individual servings of cheesecake, I just make it in a large square or rectangular shaped pan and cut it into the sizes I need and put each serving in the "fancier" paper/foil muffin papers, each w/ a bit of whipped cream or bettercream and fresh fruit. I've also cut the servings with a round cutter from time to time, but it can be a bit of a pain. Like I said, I'm lazy, and usually quite busy, so this is my alternative to actually pouring each serving seperately and having to clean up the mess I ultimately make in doing so! (LOL)
Also, at work we have these waxy paper cups that we make individual cheesecakes in (I work for a bakery that supplies cheesecake to different restaurants, and a few want them in individual servings instead of slices). They are a few inches tall, you just put the crumbs in the bottom, tap them down, and fill with cheesecake filling and bake. I'm not quite sure where we got them, though...but I'm sure if you checked with somewhere like Gordon's food service or another supplier of baking goods, or did a google search, you could be pointed in the right direction.
Jenn. W.
Here is a recipe that I've used since 1974. Works well all the time.
Cheese Cake Tarts
2 pkgs. (8 oz ea) cream cheese 3/4 cup sugar 2 eggs 1 tbs. lemon juice 1 tsp. vanilla Vanilla wafers, cupcake liners Cherry or blueberry pie filling Heat oven to 350 Blend first 5 ingredients. Line muffin tins with paper liners. Place 1 vanilla wafer in bottom of liner. Fill with cream cheese mixture. Bake 15-20 minutes. Makes 12-18 tarts. When tarts are cool, top with spoonful of pie filling. May be frozen, then thawed, then add pie fillingLord Jubjub wrote in news:jubjub-45D5C9.21015730112003 @corp.supernews.com:
I make mini cheesecakes for my catering, and they turn out fine. Measure you crumb mixture into the cup, press firmly with a smaller glass or tumbler with a similar shape. As long as you have plenty of butter in your crumb mix, it will stick to the sides, but you need to press it firmly all at once. Then before you put in your filling, gently place your pans into the freezer for 10-15 minutes so they stay in place while filling.
Now just fill and bake. Do not pre=bake the crusts. Plus, the cooktime is greatly reduced, so watch your product.
Jean-Scott
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