Norpro Deluxe Mini Cheesecake Pan, Black

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Unlike making a full-size cheesecake that really does need a springform pan, you can make this mini cheesecake recipe in a standard muffin pan. Topping Suggestions: Salted caramel, lemon curd, strawberry topping, chocolate ganache, red wine chocolate ganache, fresh fruit or maraschino cherries, and homemade whipped cream.

Beat cream cheese and sugar in a large bowl with an electric mixer until well mixed - about 2 minutes. Add eggs in one at a time and mix until incorporated. Scrape the sides of the mixing bowl and add in the vanilla bean paste or vanilla extract and mix until it is incorporated. Use a large cookie scoop (about 3 tablespoons) to evenly distribute the filling into baking cups. Toppings: Besides the obvious whipped cream you can top these beautiful mouthfuls with all sorts of scrumptious flavors. Fruit of all sorts, berries are a favorite here. Try mango and pineapple with a sprinkle of coconut for a tropical twist. Pie fillings are great too, think cherry, blueberry and lemon. And don’t forget the sauces! Chocolate, fudge, salted caramel, strawberry or try this incredible maple sauce! And then there are the chopped nuts, candies, and sprinkles that can also top them! More Than 9 Mini Cheesecakes: This recipe is fantastic for doubling, tripling, or quadrupling. Simply double, triple, or quadruple each ingredient, including in the crust.If you don’t bake often, you probably don’t have loose bottom pans lying around. Or you have a mouthwatering savory dish baking in the one you possess.

The corrugated surface provides extra strength to the pan to help prevent warping over repeated trips through the oven. It also provides your baked goods with better airflow and enhances the heat distribution, resulting in better consistency in your baked goods. Make Ahead Instructions: Prepare the cheesecakes through Step 3 up to 2–3 days in advance. Cover unbaked cheesecakes and store in the refrigerator until ready to bake. Continue with Step 4. Freeze individual baked cheesecakes for up to 3 months. Thaw overnight in the refrigerator before serving. What good would this pan be if you couldn’t get your mini cheesecakes out after baking them in the oven? Fortunately, that is not an issue at all with this pan.Use 1-2 tablespoons of both the crust and batter in each mini cheesecake. Use less for smaller cavities and more for the deeper ones like the ring molds. Pre-bake the crust and ensure the batter ingredients are at room temperature. Large cookie scoop : Using a large cookie scoop makes it super easy to divide the filling into each of the individual cheesecakes. You can use a ¼-cup measuring cup or an ice cream scoop as well, but I promise you’ll find all sorts of ways to use this cookie scoop! Turn the mixer off and gently stir in the cream, mixing until evenly combined. The batter will look thin, but don’t worry! This is normal! Each set mentioned above has at least one benefit over the other two options. Give some thought to how you’ll be using your pan before making a decision. And look, I know that mini cheesecakes might look hard to make, but that couldn’t be further from the truth. HOW TO MAKE MINI CHEESECAKES

You’ll know they are done when you can gently touch the top of the cheesecakes and the center no longer jiggles. The cheesecake takes a solid hour to bake. Then you have to contend with 3-4 hours of cooling at room temperature before it sets for longer in the fridge. They’re ideal for providing options for your guests by offeringmultiple flavors of cheesecake in sample-sized bites as well.

Don’t get me wrong, I have plenty of other sizes of springform pans, and they still see plenty of action, although I prefer to use these for family dinners and gatherings when it feels like I am catering to the masses. But if you want to impress your friends and family with a tray of these bad boys a mini cheesecake pan is essential. Line each of the muffin pan wells with a cupcake liner and then evenly distribute the crust mixture across each of them. Press the crumbs gently to form an even crust – I typically use the bottom of a small jar to do this. If you’re having a party, consider setting out a few different toppings to let everyone mix and match their favorites! Some of my personal favorites include: Remove: from the oven and cool. Refrigerate for 3 hours or overnight. Top with whipping cream and fruit if desired. While their appearance differs, the ingredients and taste of both sizes are essentially the same. Ifyou give a bite of either size to a blindfolded person, they’re not going to know the difference.