I roasted the beets with a little olive oil and salt first, then peeled and sliced them and placed them at the bottom of
a large sized muffin tin that was well oiled (also with olive oil).
Not exact matches
* 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).
(Baking times may vary while changing the
sizes) Since most standard
muffin tins have 6 or 12
muffin cups, if you plan on making the
larger muffins and you only have a 6 cup
muffin pan, I recommend adding 1 to 2 tablespoons of water to the empty cups.
Grease
muffin tins (you can use
large custard cups or regular
sized muffin tins).