When ready to serve, run
a hot knife around the edge of the pan to loosen.
If you have a muffin tin, run a sharp,
hot knife around the edges of each cheesecake.
Not exact matches
Pour into the ramekins over the syrup, cover with plastic wrap, and refrigerate for at least 1 1/2 hours.To remove from the ramekins, run a
knife around the
edge of each and dip the bottom in
hot water for about 15 seconds.
Just run a
knife over the cuts while the cookies are still
hot from the oven then let cool completely before breaking) Bake 11 - 12 minutes until just golden
around the
edges, turning pan half way through.
Serve in the jelly jars or ramekins (or unmold by dipping ramekins briefly into
hot water and running tip of a
knife around edges, then invert onto plates).