Comments on: MJ’s mom’s cheesecake: tiny and terrific

By: jo

jo — Thu, 27 Aug 2009 12:54:31 +0000

Love this site. I had this mini cheesecake with vanilla wafer for the crust in the 80’s in Los Angeles. Recipe was not given since the Japanese lady make my friend promise not to give out the secret. It was very light and I was guessing theirs mayo in it. My friend passed away and never got the recipe when we parted. Cheesecake with blueberry topping is yummy too.

By: Cheryl

Cheryl — Sat, 08 Aug 2009 00:51:34 +0000

Hi MJ-
I’ve made this same recipe before! It is wonderful, my husband’s favorite dessert. If I put want to make this in a 9X13 pan do I still use same amount of water & oil?
Also, last time I made this I used 1% milk & the cheesecake seemed watery after I cooked it for the allotted time. Did I do something wrong?
Hi Cheryl,
You can make the recipe in a 9×13 pan, I’ve done it before too. If you are using a KAF mix, the water and oil would stay the same. Some boxed cake mixes may not need the same amount, especially if they are labled “moist” or “supermoist”. Just add the oil and water in parts, using all of it only if needed.
For the milk, we always use 1% milk in the test kitchen, so that’s what I tested the recipe with. You can try 2% or whole milk to see if you like the texture better. Just be sure the cheesecake is fully set in the center. Remember, all ovens baked differently, so the baking time may vary.
Hope your husband enjoys it! ~ MaryJane

By: Mimi

Mimi — Fri, 29 May 2009 07:01:04 +0000

If I wanted to make a chocolate version, would I add melted chocolate or dry cocoa to the batter, and how much?
Hi Mimi,
When I tested a chocolate version, I didn’t add any extra chocolate, besides the cake mix. It was a very mild chocolate cheesecake, with a fudgy tasting crust. If you wanted to bump up the chocolate flavor in the cheesecake itself, you could add some melted, cooled chocolate to the batter. Try about 4 ounces, see how you like it, and adjust from there. We’d love to hear how it comes out!

Happy Baking! ~ MaryJane

By: Marsha Phillips

Marsha Phillips — Sat, 09 May 2009 14:25:21 +0000

Are these cheese cakes made in regular sized muffin pans or in the miniture pans? Can they be made in either? These are made in the mini muffin pan, but could be made large if you wished. they would need a slightly longer baking time. Mary @ KAF

By: Laura in NC

Laura in NC — Sat, 02 May 2009 10:47:12 +0000

Could you freeze these? I’d like to make them for my son’s graduation party.

Laura - Cheesecake freezes beautifully. These minis should do just fine. Elisabeth @ KAF

By: GWEN

GWEN — Thu, 30 Apr 2009 00:55:55 +0000

I have been making these mini cheese cakes for years and I use the vanilla wafers, these are the firs deserts to go. Where do you get the pretty cupcake papers from?

These sweet swirl baking cups (or papers) are available through our catalogue or website. They come in an assorted set (blue, green, red, and orange) or in the individual colors (green,red,orange). A set of 60 papers is $6.95. Look for mini-papers to come soon! Happy (colorful) Baking! Irene at KAF

By: Joni M

Joni M — Tue, 28 Apr 2009 13:24:24 +0000

I’m not finding the Golden Vanilla Cake recipe–or is this your box mix, but rather I do see a Golden Layer Cake recipe when I did a search–is this the same one you are referencing above? If so, the cheesecake recipe says to take 1 C of dry mix–so how does this work–do you mix up the whole Golden Layer Cake recipe and remove a cup of that with the liquid already mixed in or take 1 C of dry ingredients before adding the liquid? Not understanding how to use a homemade recipe vs using a boxed mix…

Joni - The recipe is referring to our box mix, item # 3478. I am pretty sure you could mix up your own cake ingredients (only dry) and use just as the recipe says. I’ll ask MaryJane to chime in. So, check back later for her expert advice. Elisabeth @ KAF
Hi Joni,
While I have made this cake for many years, I have never made it with a “from scratch” cake. I have always used a mix. I agree with Elisabeth, and suggest you use the dry ingredients, plus the oil and water from this recipe. You are needing the flour for structure, the sugar for sweetness, etc. I hope this helps. Do let us know how it turns out. ~ MaryJane

By: K

Tue, 28 Apr 2009 03:13:26 +0000

I have the vanilla cookie crust receipe. Will look it up and post it for those that wish to view.

By: Candace

Candace — Mon, 27 Apr 2009 23:31:37 +0000

Please write a bit more about using your Golden Vanilla Cake recipe. Do you just use the dry ingredients? I agree about the “fake” taste of cake mix; but they are great when you have to pull out something fast. You can fancy them up pretty easily. Thanks!

Candace - Yes, just use the dry ingredients. Have fun! Elisabeth @ KAF

By: Patricia Willems

Patricia Willems — Mon, 27 Apr 2009 16:25:49 +0000

I’m with Janet mcclumpha - I live in the Netherlands, subscribe to your newsletter and would LOVE to try the mini-cheesecakes. What’s the contents (in oz for instance, or else in cups) of the one pack of KAF Golden Vanilla Cake Mix? Then I can try and substitute it with something that is for sale here in The Netherlands.
Our cake mix weighs 24 ounces. Molly @ KAF