Hi there everyone,
I was wondering if anyone's ever tried converting a regular cheesecake recipe that's to be baked in a regular springform pan to a muffin pan? I have a cheesecake recipe that calls for baking in a 9" springform pan and in a water bath. I want to make individual portions by baking them in a muffin tin, but I'm not too sure how to approach it since the recipe also asks for a waterbath. Can any one help me out? Thanks.
i haven't tried converting my cheesecake recipes into individual ones, but i have a great recipe that i've found for "cheese tarts" that taste just like a cheesecake and imho better, and super easy to make! let me know if you'd like it.
If this is an option, King Arthur flour has a mini cheesecake pan (muffin size) with removable bottoms: http://www.kingarthurflour.com/shop/detail.jsp?id=5558
They also have it heart-shaped.
For recipes that call for water bath, I line a bigger sized-pan with a kitchen towel, place the pan with the batter, add water to the bigger pan up to 1/2 to 2/3 the height of the batter in the other pan. Make sure that the bigger pan does not touch the smaller pan - at least 2" all the way around for air to circulate.
I don't see why you couldn't do it. It's totally different from regular cake. You can put the muffin tin in a water bath too. I have a favorite cheesecake recipe that I make in springform or pie tin depending on what I want. Comes our great either way. Of course your baking time will have to be adjusted
I haven't used muffin pans but you should be able to. I never bake my cheesecakes in a spring form. Just spray the pan good sometimes I use parchment on the bottom. After you refrigerate the cake overnight run a knife around the side and it will pop right out. Just set the muffin pan in a larger pan with 2-3 inches of water for the water bath.
Quote by @%username% on %date%
%body%