Originally Posted by Charlotte
That is a great recipe!
I was wondering, is there any such thing as a baked mini cheesecake? Hubby and I were talking about this at lunch, saying how many people stop baking them because they are too big...
2 1/2 lb cream cheese; at room temperature
1 3/4 c sugar
1 package instant pudding, flavor of choice
1tsp extract with similar flavor to pudding, eg. Almond extract with pistachio pudding
1 ts vanilla extract
1/2 c sour cream
Preheat the oven temperature to325F. To make the cheese filling, use an electric mixer. However, avoid beating on very high speed because this incorporates
too much air into the cheesecake and causes it to rise like a souffle (and fall)
Use a large mixing bowl and beat the cream cheese until it is creamy
and smooth. Combine the sugar and beat into the cream cheese. Add
the extract, and vanilla. Beat in the eggs,one at a time. Mix well after each addition. Add in the cream, and pudding mix, beating until smooth.
Brush molds with softenned butter, then dust with sugar. (ie: individual Bundt cake pans which hold a 4oz scoop of batter.)
Ladle the cheese mixture into the prepared molds.
Using a water bath, Bake for 40 minutes to 1 hour (depending on size of molds), or until the center appears set.
The cake will become firm as it chills. Remove from the oven and set in a
draft-free place until it is completely cooled. Unmold by placing a sheet pan over the mold and carefully flipping.
Refrigerate until thoroughly chilled.