Kitchen Fail: Mini Ricotta Cheesecakes

You know what they say: when life gives you lemons, you make lemonade.

But what if life gives you a souffle when you’re trying to make cheesecake?

I guess you can turn them over, and fill them with sweet strawberry jam. They’ll still look pretty – on the rustic side, but still cute because they’re so little – and they will taste good. But they will NOT be cheesecake.

My latest kitchen fail involved mini ricotta cheesecakes that turned out nothing like the cheesecakes they were supposed to be.  Instead they turned out to be puffed up, eggy, souffle-like cups with burnt bottoms.

I know exactly what I did wrong: I was a little overeager while beating the batter, and instead of using softened butter in the muffin liners, I used melted butter. And my oven also bakes at a higher temperature than stated so that didn’t help, either.

As soon as I pulled out these little cheesecakes and I saw the puffy domed tops, I knew something was wrong.  I was still hoping the tops will fall, and I’ll end up with denser cups of ricotta cheesecake. But the bottoms were burnt (like my last kitchen fail) and I couldn’t even peel off the liners neatly.

So I did the best I can do with the little cheesecake tops. I discarded the burnt bottoms and just worked with the soft tops. Then I turned them over and spooned some sweet strawberry jam in the middle.

Voila! Mini Upside Down Strawberry Ricotta Cheesecake Cups. They’re kind of adorable, really. And delicious, too: a little bite that’s light-tasting and not too sweet.

This is the Martha Stewart recipe that I attempted: Italian Ricotta Cheesecake. While I love a rich, creamy cheesecake, I wanted to try a lighter version that has no crust and is made with ricotta instead of cream cheese. Too bad my mini versions didn’t turn out quite as expected.

But the lesson learned here? When you end up with a baking disaster like this:

You should try to find a way to salvage it and come up with this:

(And if you’re serving it at a party, just pretend you were really going for these rustic upside down cheesecake cups.)

If you’d like to try other cheesecake recipes that I’ve successfully baked, how about one of these cheesecake bars instead?

Coconut Cheesecake with a Chocolate Crust and Coconut Whipped Cream

Dulce De Leche Cheesecake Bars

Do you have a recent kitchen fail? Were you able to salvage it? Tell me about it in the comments section!

 

   

36 Responses to “Kitchen Fail: Mini Ricotta Cheesecakes”

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    Happy Valley Chow posted June 4, 2013 at 8:06 am

    Well they still look delicious and I’m sure when you attempt them next time they will be perfect. If you fail once, try try again!

    Happy Blogging!
    Happy Valley Chow

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    Amy @ Elephant Eats posted June 4, 2013 at 8:23 am

    Aw, I hate when that happens! So glad you were able to at least salvage it into something delicious :…plus this way you don’t have to share ;)

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    Monica posted June 4, 2013 at 9:15 am

    These kinds of things are inevitable. I love that you were able to think on your feet and salvage them. They may not be what you were going for but the fluffy little cakes look really good actually!

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      Bianca Garcia posted June 4, 2013 at 2:39 pm

      Thank you! After experiencing many baking disasters, I’ve learned to “adapt” hehe :)

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    Louisa posted June 4, 2013 at 10:48 am

    They still look very yummy and am lusting after the dulce de leche cheesecake bars!

    Love the humorous twist to this post!

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      4.1
      Bianca Garcia posted June 4, 2013 at 2:40 pm

      Thank you, Louisa! Those dulce de leche cheesecake bars are always a big hit. If you ever get to try them, let me know!

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    Alaina posted June 4, 2013 at 11:46 am

    They look delicious! Such a cute mistake. :-P

    This past weekend I tried to make lemon squares and for some reason the middle of the dish would not set. Even after putting them in the fridge overnight, they were still runny. And the funny part was that when I make lemon bars it’s usually the crust that’s the worst part. In this case, the crust was the best it’s ever been! But it wasn’t salvagable. :-(

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      Bianca Garcia posted June 4, 2013 at 2:41 pm

      Ahh lemon bars (or anything custardy) can be tricky, too!

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    Melanie posted June 4, 2013 at 12:02 pm

    The best part about failing with cakes is that frosting covers most mistakes. I’ve definitely suffered many a stuck-cake-in-a-pan, but covered it all up with tasty buttercream! :)

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      Bianca Garcia posted June 4, 2013 at 2:42 pm

      Hey Mel! Yes, frosting definitely helps. That’s why I always make extra frosting too ;)

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    Ashley posted June 4, 2013 at 1:21 pm

    Way to turn it into something delicious and adorable! I’d definitely eat your mini ricotta cheesecake variation, especially with the jam added.

    Last weekend, I was making caramels and toffee with my mom. After a measuring mistake (noticed a bit too late), our caramel never reached the proper temperature…and had started to burn/harden onto the pan. Thankfully, we were able to scrape the less burnt part out and salvage it. It sorta droops about 2 minutes after its removed from the fridge, but at least it’s still tasty! (oh, kitchen fails…)

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      Bianca Garcia posted June 4, 2013 at 2:43 pm

      Oooh caramels (and any kind of candy that requires precise temperatures) intimidate me. At least the ones you made were still tasty – even if they were droopy. Rustic caramels, anyone? ;)

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    Rhonda posted June 4, 2013 at 1:34 pm

    What cute little bites of flavor. Good save instead of wasting them.

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      Bianca Garcia posted June 4, 2013 at 2:45 pm

      Thanks, Rhonda. I’ve had other baking disasters that were completely inedible so I was really glad I was able to at least use the tops!

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    Honey, What's Cooking posted June 4, 2013 at 3:26 pm

    oh man those dulce bars look like heaven. so yummy!!! Hmm.. kitchen fails.. not too many probably because I don’t challenge myself with too difficult baking stuff. I so wanna work on making Cuban food though, after my Miami trip, all I can think about is Cuban food. :-)

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    Michelle Collins posted June 4, 2013 at 3:28 pm

    I unfortunately haven’t had too much time in the kitchen lately, but I’ve definitely had my fair share of fails! I like how you turned this one into a success. :)

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    yummychunklet posted June 4, 2013 at 3:47 pm

    I think you salvaged them quite nicely!

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    Carmel posted June 4, 2013 at 10:30 pm

    Getting the oven temperature and time just right for miniature cheesecakes is a b***h. I understand your pain. Nice save, though!

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    Angie@Angie's Recipes posted June 4, 2013 at 11:49 pm

    Actually the puffed up cheesecakes didn’t look that bad…esp. when they were still sitting in the pan…quite pretty, I must say. The dulce de leche cheesecake bars are dangerously tempting and delicious!

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    Amy Tong posted June 5, 2013 at 12:45 am

    Sorry about the burnt bottom of these cuties. My oven likes to act up on me once in a while too. So I put a thermometer on the rack just in case. But what a great thinking to turn these into upside down treat with a little jam. :) Hope you next baking experience will be better.

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    Meghan posted June 5, 2013 at 7:54 am

    These look so cute and delicious, I never would have known they were part of a kitchen fail!

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    Megan posted June 5, 2013 at 9:41 am

    Ah! I’ve had so many kitchen fails…and typically don’t blog about them ;) ;) I’m glad you could rescue this one! The end result does look adorable and delicious, despite it not being what you originally intended!

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    Daniela posted June 5, 2013 at 9:22 pm

    Mmh, these mini cheesecakes look cute and exquisite.
    Love the strawberry filling AND the pictures :)

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    Ashley @ Wishes and Dishes posted June 5, 2013 at 11:45 pm

    These are so cute and delicious looking despite the baking mishap!!! I have had many recent fails :) My lastest I think was homemade mozzerella sticks….disaster! Had to throw them all out. I have a whole blog post about all my kitchen fails…don’t feel bad :)

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    Joanne posted June 6, 2013 at 8:32 am

    Trust me, it happens to us ALL. But at least you made the best of it! They look delicious!

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    20
    El posted June 6, 2013 at 10:33 am

    Perfect rescue. They look great!

  21. #
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    Shannon posted June 6, 2013 at 1:09 pm

    what a great save!!! those look delicious, as do those dulce de leche bars… yum.

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    Megan posted June 6, 2013 at 2:43 pm

    It’s amazing how much of a difference butter temperature makes. Great save! They look delicious.

  23. #
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    Colleen @ Culinary Colleen posted June 6, 2013 at 4:34 pm

    Great way to improvise! I get so frustrated when something I’m making doesn’t come out as planned. I need go learn to have a better attitude about it!

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    CCU posted June 7, 2013 at 1:00 am

    Perfectly chow-down worthy :D

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    Sacha posted June 9, 2013 at 1:05 pm

    Well, I think they’re adorable! I love ricotta cheesecake, whether it’s in full-size, cup, or upside-down form :).

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    grace posted June 12, 2013 at 2:49 am

    well, they can’t all be winners. kudos to you for salvaging them, and i happen to think the impromptu fix sounds delicious!

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    Dana @ Simply Romanesco posted June 18, 2013 at 11:28 am

    I love ricotta cheesecake and your upside down cups are so cute! What a creative way to save these cheesecakes and turn them into something adorable and delicious :)

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    Pamela @ Brooklyn Farm Girl posted February 6, 2014 at 3:33 pm

    I love that you shared this recipe and honestly these sound really great. I love the idea of moist cheesecakes with jam, yum!

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