I am making mini cheesecakes for a dessert table. Normally I make them in those aluminum cupcake liners, but this time I bought those tiny paper liners for mini cupcakes. They were so cute. Now it occurs to me that I don't know how high to fill them or how long to bake them. It is the recipe that starts out with a vanilla wafer at the bottom and then add the filling and bake. I am afraid that there also is some reason I have always used the aluminum, perhaps someone told me it was necessary. Anyhow if any of you make these in the tiny paper cups please clue me in a little. In the regular size cupcake liners they take about 20 minutes to bake.
Does your cheesecake normally puff up when baked or stays relatively the same height? That will give you an indication of what will happen in the paper liners. I bake all my cheese cakes in a water bath. My recipe stays the same height when baking in a water bath. I stopped doing mini cheesecakes 2 yrs now so i can't advise on when to open your oven to check. I used to slow cook my cheesecakes. At 325 degrees 1st then lower to 325 degrees for the rest of baking. This is what worked for the recipe I had.
I've made small cheesecakes in various sizes and have always used paper liners with no problem. The vanilla wafers are too big for some of the liners so use a teaspoon or so of a graham cracker crust. Fill 2/3 full (approx) with cheesecake batter and bake for ten minutes (approx) until the cheesecake puffs slightly. And I never use a water bath for these. Good luck!
Sorry I meant I only use water baths for whole cheesecakes not mini cupcakes.
Thank you so much. I am so excited to get these made. I bought the prettiest liners.I think the young lady will be thrilled.