This is my second attempt at making mini cheesecakes. First try flavor was great but they sunk a bit in the center after cooling. I water bathed them, didn't overbake and let them cool completely in the oven with the door cracked before I refridgerated them. In researching why they sunk, it sounds like I may have overbeat my cream cheese. Can I salvage this?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)