There are many reasons why you may not have a cheesecake pan (aka spring form pan). We dislike the clutter of unnecessary kitchen utensils and there are a lot of different cake pans that can take up precious cupboard space. So what is the answer to the no cheesecake pan dilemma? Individual sized cheesecakes! This solution is simple, space saving and inexpensive. We use cupcake liners and a muffin tin to make the mini cheesecakes. So even if you do have a cheesecake pan you may opt to impress your family and friends with this simple and elegant alternative.
Since cherries are in season, We decided to make our favourite cherry cheesecake recipe. You can use any cheesecake recipe and turn it mini! Just think of all the cheesecake possibilities.
This recipe makes approximately 15 individual cheesecakes with standard sized cupcake liners.
1-1/4 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup sugar
3-250 gram pkgs hard cream cheese warmed to room temperature
1 cup sugar
1/2 tsp vanilla
1 tsp grated lemon zest
3 large eggs
3 cups of cherries, halved and pitted
1/2 cup semi-sweet chocolate chips
1/3 cup 2% milk
2 tbsp brandy
Preheat oven to 300 degrees F. To prevent cheesecake from cracking as it bakes, place a shallow pan of water on the bottom rack of the oven. Put 15 cupcake liners into muffin tins. Mix graham cracker crumbs and melted butter together. Press mixture into the cupcake liners to form crust.
Beat cream cheese until smooth. Gradually beat in sugar, vanilla and lemon zest. Beat in eggs one at a time, scraping the sides of the bowl after each addition.
Fill each cupcake liner to about halfway full. Put 2 cherry halves in the center of each cheesecake.
Pour in more batter filling each liner as full as possible (I find that once cooled they shrink down a bit.) Put one cherry half on top in the centre of each cheesecake. Bake 40-50 minutes, or until the centres don’t jiggle. Cool to room temperature the refrigerate for at least an hour before serving.
To make the chocolate sauce place the chocolate and milk in a heatproof bowl. Set over simmering water. Cook until the chocolate has melted and is blended into the milk. Stir in brandy. Remove from heat and cool to room temperature. In a separate bowl pour a bit of brandy on the remaining cherry halves. Store chocolate sauce and marinated cherries in the fridge until dessert time.
To serve carefully remove liner from cheesecake and top with the marinated cherries. Heat chocolate sauce for a few seconds in the microwave to make it fluid again and drizzle on top.
Then serve and enjoy!