(Don’t like cherries? No worries. The topping options are endless.) Honestly, the mini cheesecake is the perfect dessert for any occasion. These little wonders will satisfy any sweet tooth craving. And they are ideal for solo enjoyment, dinner parties, potlucks, and barbecues! Ingredients
Preheat the oven to 350º. Line a 12 cup muffin pan with paper liners and set aside--no need to grease the muffin pan. In a medium bowl, combine the crushed cookies and the sugar. Mix a little to combine. Pour the melted butter over the crumbs and stir until evenly moistened and the mixture clumps a little.
own pan.3. Add about one-third of the ingredients for each cake to the pan—chocolate chips, whipped cream, and eggs—and stir until well combined.4.
AND ice cream! Bake for 20 minutes at 160°C / 325°F (140°C fan). A lower temperature avoids browning on the surface while gently baking the delicate cheesecake filling. Once baked, the filling should still be soft and supple in the centre, not rock hard. But not jiggling like there’s liquid underneath.
How to Freeze Cheesecake Step 1: Allow to Cool Completely. It can be tempting to take your cheesecake out of the oven and place it directly in the freezer to save a few steps. However, it won’t set and the consistency will be off. After baking, allow your cheesecake to cool at room temperature. Then place it in the refrigerator until it’s set.
Step 1. Prepare the mold. Spray the molds with some cooking oil. Place your molds on a baking sheet BEFORE filling. (Moving an unsupported silicone mold filled batter is a recipe for disaster.) The metal tray also helps transfer heat to the bottom of the mold while in the oven. Step 2.
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how long to bake mini cheesecakes
