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Tiny cheese cake question

post #1 of 5
Thread Starter 
I am making mini cheesecakes for a dessert table. Normally I make them in those aluminum cupcake liners, but this time I bought those tiny paper liners for mini cupcakes. They were so cute. Now it occurs to me that I don't know how high to fill them or how long to bake them. It is the recipe that starts out with a vanilla wafer at the bottom and then add the filling and bake. I am afraid that there also is some reason I have always used the aluminum, perhaps someone told me it was necessary. Anyhow if any of you make these in the tiny paper cups please clue me in a little. In the regular size cupcake liners they take about 20 minutes to bake.
post #2 of 5
Does your cheesecake normally puff up when baked or stays relatively the same height? That will give you an indication of what will happen in the paper liners. I bake all my cheese cakes in a water bath. My recipe stays the same height when baking in a water bath. I stopped doing mini cheesecakes 2 yrs now so i can't advise on when to open your oven to check. I used to slow cook my cheesecakes. At 325 degrees 1st then lower to 325 degrees for the rest of baking. This is what worked for the recipe I had.
post #3 of 5
I've made small cheesecakes in various sizes and have always used paper liners with no problem. The vanilla wafers are too big for some of the liners so use a teaspoon or so of a graham cracker crust. Fill 2/3 full (approx) with cheesecake batter and bake for ten minutes (approx) until the cheesecake puffs slightly. And I never use a water bath for these. Good luck!

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post #4 of 5
Sorry I meant I only use water baths for whole cheesecakes not mini cupcakes.
post #5 of 5
Thread Starter 
Thank you so much. I am so excited to get these made. I bought the prettiest liners.I think the young lady will be thrilled.
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