Steam Infused <b>Baking</b> Steam Infused Baking

Mini Cheesecakes

This creamy cheesecake recipe is simple to put together, and the steam-baking technique ensures great results every time. Unlike traditional cheesecake recipes, the water bath stays in the bottom of the pot, so you don’t have to deal with a pan full of hot water.

PREP: 15 minutes COOK: 35 minutes, chill 4 hours SERVINGS: 4


½ cup graham cracker crumbs

2 tablespoons melted butter

½ cup sugar

1½ 8-ounce packages cream cheese, softened

1 egg

1 teaspoon vanilla extract

4 cups water

Mini Cheesecakes Image

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  1. Cover outside of 2 (4-inch) springform pans with foil.
  2. Stir graham cracker crumbs, butter, and 1 tablespoon sugar in bowl. Press mixture into bottoms of pans.
  3. Beat cream cheese with remaining sugar in bowl with electric mixer until smooth. Beat in egg and vanilla extract. Pour batter into pans.
  4. Pour water into pot. Place roasting rack into pot and place filled pans on rack and cover. Set OVEN to 325°F for 35 minutes. Do not lift lid during cooking.
  5. Remove pans from pot, let cool. Cover and refrigerate at least 4 hours or overnight.

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Ninja Serving Tip

Serve topped with fresh fruit (sliced strawberries, blueberries, or raspberries), fruit preserves, lemon curd, caramel sauce, toasted chopped pecans or mini chocolate chips.