Two Questions about Making Mini Cheesecakes
I have questions about making mini cheesecakes in a muffin pan. In no particular order, they are
--Should I spray the muffin papers with nonstick spray?
--Can I use paper liners or do I need to use foil ones?
--How can I make a crust for mini cheesecakes? Won't the muffin papers burn if I bake them while they're mostly empty?
I'll happily take any other tips folks want to send my way.
I would recommend the foil liners. I don't believe the paper ones will burn, I've never had them burn while making cupcakes, but the foil ones are a little sturdier.
I usually just use an almond crust which really doesn't need to bake on it's own.
I just made those muffin sized cheesecakes in foil liners, with a vanilla wafer crust and cherry pie filling on top. You know the ones. But I have to say, Nabisco has shrunk the cookies, after they were baked you couldn't tell, but when you first dropped them in the muffin liners they were obviously much smaller than the old days, only covered about half the bottom.
And to answer the other question, no grease with the muffin liners, foil or not, although you might want to spray the pan top if you think they will overflow.