Much like a previous reviewer, I have no prior experience making cheesecakes. After my adventures, here is some advice for those who would like more detail. The MOST important thing is to start with a smoothe batter. Soften your cream cheese in a bowl (without its foil wrapper, obviously) in the microwave for about 45 seconds before trying to mix it. It should look good and limp before you try to blend it up. A cold, lumpy batter will not even out or 'melt' together in the oven. It will keep whatever lumps you start it with, and if the lumps are too big, the wafers will rise up to the surface, and you will end up with some very funny looking cheesecakes (didn't stop me from eating them!) You will know it is beaten well enough when the lumps are no larger (preferably smaller) than small peas and the batter has small bubbles at the surface - if beating by hand, use a whisk and whisk it HARD for several minutes. I used full size cupcake foils, and found that 20-25 minutes was the right amount of time. You will know they are done when the cakes are slightly golden in the deepest corners of the folds at the edge of the cupcake foil, and the entire cake surface will be rounded. The round surface will collapse after cooling, leaving a nice cubby for fruit or other toppings. I topped the batch that was successful with a small amount of Dickinson's seedless raspberry preserves and slices of blackberry and raspberry. Although the recipe was delicious, I'm going to donk it a
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Much like a previous reviewer, I have no prior experience making cheesecakes. After my...