Baked the London Cheesecake yesterday and Young Master asked if that was for us...well, no. He, being a big cheesecake fan was obviously disappointed. Though I had extra cream cheese and sour cream (which I usually would prefer not to keep too long once opened) and the spring- form pan was being used, I kind of mumbled something along the lines of "I'll think of something" to him. Well, a couple of pages forward and there we have it! Mini-cheesecakes for school fetes. I didn't want to use the recommended mini muffin pan, those are just too small for my big fingers to press the crumbs down. I had some mini quiche tins and used 12 of them instead. Followed a single recipe for the base but doubled the filling. With that, I got a 50/50 ratio of base and cheese...much to our delight. We love thick crusts. These are very convenient, in fact, too convenient....... TO EAT!!!
Tuesday, August 16, 2011
Mini-Cheesecakes
Baked the London Cheesecake yesterday and Young Master asked if that was for us...well, no. He, being a big cheesecake fan was obviously disappointed. Though I had extra cream cheese and sour cream (which I usually would prefer not to keep too long once opened) and the spring- form pan was being used, I kind of mumbled something along the lines of "I'll think of something" to him. Well, a couple of pages forward and there we have it! Mini-cheesecakes for school fetes. I didn't want to use the recommended mini muffin pan, those are just too small for my big fingers to press the crumbs down. I had some mini quiche tins and used 12 of them instead. Followed a single recipe for the base but doubled the filling. With that, I got a 50/50 ratio of base and cheese...much to our delight. We love thick crusts. These are very convenient, in fact, too convenient....... TO EAT!!!
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