Published April 24, 2021
Given the fun I had with cream custards, I started thinking about cheese cake.
Specifically if I could make cheesecake in individual ramekins.
I’ve been playing with this for a while now and the short answer is yes.
The thing is I have not yet been able to get the texture how I like. It comes out too firm.
So having made about 5 batches over a couple months, I’m going to move on but I wanted to write down what I’m doing:
Basic ratio for the smallest practical recipe:
This is enough for about three 4oz ramekins. Scale it up for more. For the 32oz cream cheese version, original cheesecake recipe calls for 3 large eggs and 1 yolk.
For baking it, spoon the mixture into individual ramekins. Put them in a water bath. Bake at 325F for 20 min.
I’ve been progressively baking for shorter times trying to get it to turn out less firm but no luck.
I’m open to ideas for making it less firm.
And this is the recipe I started with which I think is similar to my previous favorite cheesecake.