I wanted to make mini cheese cake but I don’t have the spring form pans. Can I use just regular muffin tins? Or will I not be able to get it out of the pans?
Also I found this recipe from the food network has anyone tried it before? How did it go?
Mini White Chocolate Raspberry Cheesecakes
Yield: 12
Ingredients
Crust
* 5 ounces (150g) butter cookies, or shortbread (about 40 cookies)
* 1/4 cup (50 mL) melted butter
Filling
* 1 1/2 packages (375g) cream cheese, cut into cubes
* 1/3 cup (75 mL) sugar
* 2 eggs
* 1 teaspoon (5 mL) vanilla
* 2 ounces (60g) good quality white chocolate, melted
* 1/2 pint blackberries or raspberries
Directions
Crust
1. Preheat oven to 375 degrees (190 Celsius).
2. In bowl of food processor pulse cookies till fine. Add melted butter and pulse to combine. Place 1 heaping tablespoon (15 mL) of cookie crumbs in each mini cheesecake tin and tap down with a small spoon. Refrigerate until ready to use.
Filling
1. Beat cream cheese until smooth; gradually beat in sugar until smooth. Add eggs, one at a time, beating well after each addition. Blend in vanilla and white chocolate.
2. Ladle a small amount of the cream cheese mixture in each tin and place a berry in the centre. Top with remaining mixture filling to the top.
3. Bake for 15-18 minutes or until puffed and set.
4. Let cool on a rack for 20 minutes and remove from tin. Let cool completely on a tray (centers will cave in slightly.) Refrigerate for at least an hour before serving.
5. Garnish with fresh berries.
http://www.foodnetwork.ca/recipes/Dessert/Berries/recipe.html?dishid=6914
A Bamboo Steamer is available in different sizes and is of circular shape.Have you ever heard of an InfraWave oven?
The Benefits of Using Wall Mount Rack Unveiled!
April 6th, 2010 at 3:33 pm
No I haven’t tried the recipe yet, but you WILL have a hard time getting the cheese cakes out! They will not be pretty, but still edible
April 6th, 2010 at 3:57 pm
Use the oversize muffin cups, or a piece or parchment on the bottom and sides, when cool and chilled, place a piece of plastic wrap over an cookie sheet, place the one container on the bottom flip, tap gently to remove and then with a palette knife or egg flipper turn them over on your serving plates to garnish. I have done this with a baked and gelatin based tofu type, it works but don’t hammer them when take them out and do it when they have chilled for 4-6 hours.