ISO Advice - Mini cheesecake cracked

[msmofet]

DD wants to gift mini cheesecakes for Christmas. We did a test run and they came out cracked. When I use my full-size springform pan for cheesecake I place it in a water bath to bake. The cake doesn't crack.
The problem is that the mini pan has removable bottoms and I'm afraid the water will get in the pan if I place it in a water bath.
I baked them at 350 °F for 20 minutes. Then turned off the oven and left the pan in the oven without opening the door for another 20 minutes.
Any advice would be appreciated.

 

[Andy M.]

I think it's because they overcooked. When done the internal temperature at the center of the cheesecake s/b 150ºF-155ºF.

You could try that pan in a water bath. As long as the water level was lower than the cheesecake level, there should be no leakage.

 

[msmofet]

I think it's because they overcooked. When done the internal temperature at the center of the cheesecake s/b 150ºF-155ºF.

You could try that pan in a water bath. As long as the water level was lower than the cheesecake level, there should be no leakage.

Have to leave oven door closed after turning off so can't check internal temp.

The removable bottom just sits in the cavity, won't the water come in through the bottom?

 

[Andy M.]

Have to leave oven door closed after turning off so can't check internal temp.

The removable bottom just sits in the cavity, won't the water come in through the bottom?

Then you'll have to guess when they're done. The center should actually be jiggly.

The weight of the cheesecake filling should hold down the bottom plate. That's why I said to keep the water level lower than the filling level.

Also, you could shape a large piece of foil around eat bottoms of the pan so the water can reach the cups but not penetrate to the cheesecake.