I want to make mini
cheesecakes in a muffin pan.
Not exact matches
I've pretty much thrown
in the towel with big
cheesecakes and stick to
muffin pan size, but maybe I'll try again.
If you baked the
cheesecakes in a paper lined
muffin tin, cover the
pan and refrigerate for at least 2 hours.
Tip # 5: I ended up with a little extra filling using this 12 cavity mini
cheesecake pan, but you can use the extra
in some
muffin cups or enjoy it by the spoonful like it did... it did not go to waste
* Recipe creates 4 medium - sized
cheesecakes (made
in ramekins), ~ 12 mini
cheesecakes (made
in muffin tins), or 1 large
cheesecake (made
in a springform
pan or round cake
pan).
You can make 12 mini
cheesecakes in a
muffin tin like I did or you can make one big
cheesecake in a round cake or springform
pan.
Is a mini
cheesecake pan different than a
muffin pan in terms of dimensions of «opening» size?