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Aug 9, 2014 01:55 PM

Mini Cheesecake Pan Tips

Hi Everyone!

I'm usually not a fan of specific bake-ware that can only be used for one thing but I recently invested in a mini cheesecake pan by Chicago Metallic because I think the result is much nicer presentation than muffin/cupcake tins. So I'm wondering if there are any specific tricks to using these pans? Specifically, do you use the same recipes you normally use for cheesecakes? Do you use a water bath? Do you blind bake the graham cracker crust? How long do you bake for and at what temperature? The recipe I use calls for blind baking the crust, followed by baking the cake at 500 degrees for 10 minutes and 200 degrees for 1 1/2 hours.

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