To serve, lift
the cheesecake out of the tin using the cling film, place on a chopping board and peel back the cling film.
Not exact matches
Bake the
cheesecakes at 180C for 15 - 25 minutes depending on the size
of the
tins (I used two 4»
tins and they took just under 20 minutes) Once just golden and a skewer come away clean they are ready - note they may be puffed up when you take them
out of the oven (mine were which surprised me!)
As soon as the
cheesecake mixture is super smooth, take the spring form
tin out of the fridge and pour the
cheesecake mixture on top
of the set base.
Pop the
cheesecakes out of the muffin
tin and place on a lined tray.
If making a full
cheesecake, spread your cookie dough mixture
out over the base
of your
cheesecake tin, pushing the dough just lightly up on the sides
of the
tin.