Preheat oven to 300F. Mix crumbs, 3 tablespoons sugar and butter; press scant 1/3 cup crumb mixture onto bottom of each of 4 mini (4-1/2-inch) springform pans. Bake at 300F (150C) for 7 minutes. Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended.
Bake: Bake mini cheesecakes for about 16-20 minutes, or until the edges have set and the centers of the cheesecakes jiggle slightly when the pan is shaken gently. Cool: To avoid cheesecake cracks, allow the cheesecakes to cool for about 30 minutes in the oven with the door cracked open.

For even more convenience, bake a cheesecake weeks in advance and freeze it! Here’s how: Place a whole cheesecake or individual slices on a baking sheet; freeze until firm. Wrap in plastic wrap and place in a heavy-duty resealable plastic bag. Freeze for up to 2 months. Defrost whole cheesecakes in the refrigerator overnight.

Press down into the jars if putting at the bottom or reserve to use on the top of the filling. STEP 2: Make the filling. With an electric mixer, beat the cream cheese and sugar on high speed until blended. Add the lemon juice and vanilla extract and mix until smooth on medium speed. In a separate bowl whisk the eggs.
Here is the basic crust recipe you can follow if using digestive biscuits, or another kind of crumb, to make a cheesecake. ½ package (8.8 oz or 250 grams) or 11 or 12 Digestive Biscuits, crushed, or about 1 generous cup. Use 1 generous cup of crumbs and ¼ cup of melted salted butter.
Preheat your oven to 325°F. Then place the cheesecake pan on either the middle or upper oven rack. Once you do that, it’s generally best not to open the oven door for about twenty-five minutes as it will negatively affect the baking process. The typical cooking time for mini cheesecakes ranges between fifteen and eighteen minutes in a 325°F 10-inch cheesecake made in spring form pan: 35 to one hour: 13- x 9- x 2-inch - 1/4 sheet cake: 30 to 35 minutes: 15 x 10 x 1-inch long jelly roll cake: 25 to 30 minutes: 10-inch loaf cake: 25 to 40 minutes Position a rack in the upper and lower third of the oven and heat to 275 F. Place cupcake liners in two standard size 12-well muffin pans. Place a vanilla wafer on the bottom of each liner. Kristina Vanni. In a large bowl, beat cream cheese until light and fluffy. Kristina Vanni.
Put the cream cheese, sugar, egg, sour cream, flour, lemon zest, lemon juice, vanilla, and salt in a food processor. Cover and process until smooth, stopping the machine at least once to scrape down the inside of the canister. Divide this mixture evenly among the prepared ramekins, a generous 1/4 cup in each.
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    • how long to bake mini cheesecakes