Making mini cheese cakes?

Question

Last night I was asking a question about making mini cheese cakes. Someone said not to use a muffin cup- just put them in a non stick pan. Why? My pan is technically non-stick, but realistically sticky. What about the aluminum foil liners instead of paper ones?
I want to make the really tiny (one bite) size muffin tin with a traditional cheese cake- the recipe that is just cheese, eggs and sugar- so they should be pretty firm. Does that make a difference in what I use?

Answer 1

you can use muffin tins.

Answer 2

For bite sized ones, butter the sides of the tin and use a little graham cracker crust for each one. You can do without the crust if you don't want it but then you should also butter the bottom of the tin.

I always butter any pan I use for cheesecake, non-stick or not. There is nothing more frustrating having your cakes tear from trying to get them out of a pan they are stuck in.

You can make cheesecake muffin sized too. You can use the muffin liners or just do the same technique with the larger pan as you would a small one.

The smallest bite sized ones will bake quickly so watch them carefully.

Butter is always the fat of choice when baking sweets for greasing pans.

Answer 3

instead of using muffin liners, apply a thin coat of veg oil on the cups and dust with graham cracker crumbs... or you could make graham cracker crust (about 2 cups crumbs + 1/4 c. melted butter/margerine + 2-3 TBs brown sugar +/- some cinnamon, combined all...) then press down little bits to line the tin. Bake these for ten minutes or so. Then fill a pastry bag with the cheesecake filling and fill cooled crust lined tin. Bake an additional (x min's) at a low temp until set but not firm.

This may make a more portable bouchon type dessert? And less messy and less waste (paper/aluminum liners.)

Answer 4

Make sure you oil or butter the tin first. Foil may be too thin and tear when you try to remove it. You could also line them with a crust pressed into the tins in a thin layer. All depends on how much time and effort you want to put into it.

Answer 5

You use the muffin cups more for serving the cheese cakes than for cooking them. Once you've made them, it's nice to be able to pick the thing up and eat it. And if it's not in a paper cup, that gets messy in a hurry.

Answer 6

Aluminum Foil is fine because it never heats up. Your cheesecake muffins will turn out excellent.

Answer 7

place the vivid component down on the wax paper, butter or spray the wax paper with (Pam) then utilising any style of metallic or oven glass positioned on place the wax paper interior & proceed alongside with your cheesecake. you need to use maximum something it somewhat is oven evidence.