Bake in a preheated oven at 320ºF (160ºC), conventional mode, on ⅔ lower rack for 15 minutes or when you gently shake the pan, the cheesecake wiggle a bit and the center look not as set. Remove from the oven and leave to cool to room temperature in the pan. Place the pan in the fridge overnight.

Mix together the cream cheese, sugar, and flour. Add in the sour cream and vanilla followed by the eggs, one at a time, mixing until smooth after each addition. Bake. Divide the filling between the liners and bake for 15 minutes. Cool slowly. Turn the oven off and leave the cheesecakes inside for 10 minutes.

Add lemon juice and cream and beat until well combined. Divide mixture evenly among cases. Bake cheesecakes for 20 minutes. Remove from oven and allow to cool in pan for 30 minutes. Remove cheesecakes from pan, place in an airtight container and refrigerate. Cheesecakes are ready to serve when they are cold and set.
Learn how to make perfect mini cheesecakes with graham cracker crumbs, cream cheese, eggs, cream, sugar and Baileys. Follow the easy steps and tips from Jessica Hylton, a professional baker and chef. See the ingredients list, nutrition facts and photos of the recipe.
Instructions. Preheat the oven to 350℉. Prepare a 12-count muffin tine with parchment paper liners (or any cupcake liners). Prepare for the water bath (if using, see notes) by having a large baking sheet (large enough for the muffin tin to sit in) handy for later in the recipe. Boil water for the water bath. In a medium bowl, add your room temperature cream cheese, egg, sour cream, vanilla and sugar and mix really well until it becomes silky smooth (about 2 minutes with a mixer or about 4 minutes with a whisk) Take a heaping tablespoon of your cheesecake filling and place on top of the graham cracker crust. The only other trick is how quickly these smaller cheesecakes cook. It takes 20 minutes under pressure for a full-sized cheesecake, but these smaller cheesecakes cook through in 3 minutes at high pressure. (With a 10 minute natural pressure release, to let the heat penetrate the batter and cook it through.) Recipe: Instant Pot Mini Cheesecakes Position a rack in the middle of the oven and preheat to 325 degrees F. For the crust: Melt the butter, covered in the microwave, in a medium microwave-safe bowl, or a saucepan. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan. Combine the oreo crumbs and melted butter. Divide the mixture between the cupcake liners and press into the bottoms. Bake crusts for 5 minutes then remove from oven. Allow to cool while you make the filling. fSJneu.
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    • how long to bake mini cheesecakes