It tastes delicious, but for them to come out just right, I had to follow these tips: 1.) If using foil muffin liners (regular size, as I don't have a mini muffin pan), bake for only 11-12 minutes max, any longer and the cheesecakes start to crack. 2.) Make sure cream cheese is at room temp. Then, whip cream cheese first to smooth, silky texture, no lumps. Then mix all other ingredients in separate bowl. Then gradually blend into cream cheese. 3.) I wanted a graham cracker crust - 2 cups crackers (2 pkgs), 8 T butter, 8 T sugar. Mix with hands. 4.) 1 heaping T of crust at bottom of cups, then pressed; then fill about 1/2 way - 3/4 way up with the cream cheese batter.
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It tastes delicious, but for them to come out just right, I had to follow these tips: 1.) If...