Mini-Cheesecake
Posted: 13 December 2007 01:21 PM   [ Ignore ]
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Has anyone ever used the Cordon rose Cheesecake recipe to make mini-cheesecakes?  I am wondering how long to bake them?  I’m guessing the time will be less than for a regular cheesecake.  Help?

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Posted: 13 December 2007 02:55 PM   [ Ignore ]   [ # 1 ]
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I’ve never done that, but it sure would be handy to know.

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“There is no such thing as reconstituted lemon juice, only reconstituted taste buds.” - Bert Greene

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Posted: 13 December 2007 04:04 PM   [ Ignore ]   [ # 2 ]
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Bake 25 to 35 minutes. An instant read thermometer should register 160?F/70?C.,when the pan is moved the batter will jiggle like jelly, and the top will be set and bounce back when pressed lightly. (This is at 350F and take it out when done as opposed to leaving it in with the oven door closed. i still use a water bath though.

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Posted: 13 December 2007 09:46 PM   [ Ignore ]   [ # 3 ]
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1/2 recipe makes 12 little cakes in 4 ounce capacity molds

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Posted: 14 December 2007 12:37 PM   [ Ignore ]   [ # 4 ]
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oooh cheesecake sounds SOO GOOD.. I saw a mini cheesecake pan the other day

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Posted: 16 December 2007 09:50 AM   [ Ignore ]   [ # 5 ]
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Wonder if those pretty heart-shaped silicone molds will work?  I think it will release more easily.  Still need to use water-bath?

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Posted: 14 March 2008 03:23 PM   [ Ignore ]   [ # 6 ]
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Thank you for this!!! I just did a quick google search to see about an adjusted bake time for the mini Cordon Roses in my oven right now…. great to hear it from the woman herself!!  grin

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