Using muffin/cupcake pan for basque burnt cheesecake

I've seen images of regular cheesecake (crust + filling) baked in muffin tins,

Will basque burnt cheesecake be as creamy as the original in muffin/cupcake pan?

Here's the pan I'd like to use, each tin around 7.5 cm/3 inch:

Best Answer

I expect that you will need to change the baking temperature or (mostly) the cooking time.

The smaller muffin pans have a large surface area so the heat will penetrate quicker and cook your cheesecake quicker.

I suggest you experiment, check to see if there are cheesecake recipes that use muffin pans to have an idea about cooking time and temperature.

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Why is my Basque burnt cheesecake not burnt?

Why is my Basque burnt cheesecake not burnt? First, check to make sure that your oven is the correct temperature using an oven thermometer and ensure that you've given your oven plenty of time (about 30 minutes) to preheat. Finally, make sure your ingredients are fully at room temperature before you begin.

Why did my Basque cheesecake crack?

Why did my cheesecake crack in the center? Cracking is caused by a difference in moisture between one part of the cake and the other. It is normal for burnt cheesecake to crack around the edges where the batter has formed a crust as it will be fully cooked, whereas the center is still undercooked.

How do you keep a Basque burnt cheesecake from cracking?

Make sure that all your ingredients are at the temperatures specified in the recipe before starting any of its steps. Cold ingredients don't mix together easily, creating a lumpy cheesecake batter prone to cracking. To make the cheesecake, you need to line the springform pan with 2 large sheets of parchment paper.

Why is my Basque burnt cheesecake grainy?

You want to avoid getting near the 40-minute mark, when the eggs and cheese start to curdle and you end up with a grainy cheesecake. As for testing doneness? Color and time are really the only measures you can use.

Basque Burnt Cheesecake Recipe | Easy Mini Cheesecake

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