miette cheesecake


Time for more baking adventures with my miette cookbook. Last time pistachio macarons, this time, cheesecake. Love love love cheesecake!

I’m going to be honest, I only make cheesecake when the cream cheese at the grocery store goes on sale. What? Making cheesecake isn’t cheap! I mean I love my desserts but they come at a cost (yeah, speaking of cost, time to hit the gym again!).


Cheesecake (from the miette cookbook)
makes one 6-inch cheese

⅓ cup graham cracker crumbs
(separate recipe but not gonna post that)
1 lb      cream cheese, at room temp
½ cup  sugar
2          large eggs
¾ tsp   vanilla extract

½ cup  sour cream
1 tbsp sugar

  1. Preheat the oven to 350oF.
  2. Put graham cracker crumbs in a 6-inch springform pan and press in an even layer on the bottom. Bake until dark golden brown and firm, 8-10 min. Transfer to a wire rack and let cool. Leave oven on.
  3. When the crust is cool, wrap the bottom of the pan w/ plastic wrap and place in the oven for 3 min to shrink the plastic. (This prevents water in the bain-marie from entering the pan during baking.) Return to wire rack to cool. Still leave the oven on.
  4. In the bowl of a stand mixer fitted w the paddle attachment, beat cream cheese on medium speed until fluffy but w/o adding too much air, until smooth and creamy, w/o any lumps, 5-8 min. Gradually add the sugar and beat until smooth. Stop mixer.
  5. With the mixer on low speed, drop the eggs, one at a time into the cream cheese mixture. Slowly add the cream and then the vanilla and beat until smooth, 5-8 min.
  6. Strain the batter through a medium-mesh sieve into a clean bowl then pour into cooled crust.
  7. Bring a large kettle of water to a boil.
  8. Place the filled cheesecake pan in a roasting pan. Carefully pour the boiling water into the larger pan to reach halfway up the sides of the cheesecake pan. Bake until filling is set and just barely jiggles in the center, about 1h30min. Remove from the water bath and place on the wire rack to cool completely.
  9. Glaze: Add the sour cream and sugar to a small bowl and whisk to combine. Spread it over the top of the cooled cheesecake.
  10. Wrap tightly w plastic wrap and refrigerate for at least 2hrs and up to 8hrs. Remove from the fridge 30 min before serving.
  11. To de-pan and serve, unlatch the springform pan and use an offset spatula to loosen the crust from the pan and transfer to a cake board.
Graham Crackers (from the miette cookbook)
makes about 24 3¼-inch cookies

1½ cups         all-purpose flour
                    whole-wheat flour
½ tsp               kosher salt
¼ tsp               ground cinnamon
⅔ cup              unsalted butter, room temp
½ cup              firmly packed light brown sugar
2 tbsp             honey

  1. Sift together flours, salt, cinnamon into a bowl. Set aside.
  2. In the bowl of a stand mixer fitted w the paddle attachment, combine the butter, brown sugar, and honey and beat until fluffy, about 5 min.
  3. Add dry ingredients to the butter mixture in 3 additions, beating just until combined after each addition. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 min before rolling or for up to 2 days.
  4. Preheat the oven to 350oF. Line a large baking sheet w/ parchment paper.
  5. Unwrap the dough and place btw two sheets of waxed paper. On a clean work surface, roll out to a thickness of about ¼ inch. Using a 3¼-inch round cookie cutter with a scalloped edge, cut out the graham crackers. Arrange on the prepped baking sheet, placing cookies about ½ inch apart. Bake until golden brown, 10-12 min. Transfer to a wire rack and let cool completely. They should snap crisply when cooled.
  6. Gather up the dough scraps, reroll, and cut out to make more cookies. Store in an airtight container for up to 2 weeks.
  7. Graham cracker crumbs: place 12 of the baked and cooled graham crackers in a food processor and pulse at 5-second intervals until fine crumbs for, 4-5 times. Makes about 1½ cups crumbs.  

Step one: graham cracker crust. Crumbs + butter + brown butter. I was going to bake the graham crackers in the book but I didn’t enough time. So shortcut crust it is! 

Press the crumbs onto the springform pan. I just used the bottom of a stainless steel bowl to make sure it’s all pressed down. It then goes into the oven for 8-10 minutes until the crust is dark golden brown and firm. 

Onto the cheesecake filling! All done in our hefty food processor. It gets the job done without making any messes so it’s pretty much a win-win-win situation.

Straightforward. You’ve got your eggs, a whole lot of cream cheese, vanilla, sugar, and something I don’t remember putting in cheesecake before, heavy cream. But it makes sense though, add more richness on top of richness! 

Make sure that the cream cheese is softened (at room temperature) or else you’re gonna have a hard time creaming it. Plus, it all mixes together better when they’re all at the same temperature. 

There shouldn’t be any remaining lumps in the cheesecake filling when you pour it into the prepared pan. 

Pivotal to baking cheesecakes is the waterbath. You want to sit the pan in a hot water bath (I used a roasting pan here) where the water reaches up about halfway. This way, the cheesecake will bake evenly and it won’t crust over (unless you want the crust action, which would be another story). 

Also different about the miette cheesecake is the sour cream glaze. Still, it’s very simple. Just sour cream + sugar. 

Spread the glaze in an even layer over the cooled cheesecake. Next is just the waiting game. (good thing I timed it right so I had to leave the house at this point!). Wrap tightly in clingwrap then plonk it into the fridge to chill for a good few hours. 

I find miette cakes the perfect size (they’re all 6-inches) but that doesn’t mean I’ve got all the right materials. My springform pan is a 10-inch one so that explains the shallowness and lack of height on my cheesecake. 

Still, all sliced up and ready to be eaten, it doesn’t matter too too much that it’s not as pretty as it can look. 

At the end of the day, it’s still cheesecake! The sour cream glaze is a creative addition. I like it’s tanginess. You get the glaze that’s soft, then the dense cheesecake, and finally the crust is buttery and yet crumbly at the same time. Yeah, I’d say it works for me! (all I need to do is to get my hands on a 6-inch springform pan now!!) 

4.5 out of 5 NOMs


  1. Don't we need to add melted butter to the crushed graham crackers before putting it in the springform pan?