My husband loves cheesecake, so that's what I wanted to make for his birthday this year.
I decided to go with individual mini cheesecakes. They don't take as long to bake and they cool down a lot faster than a standard-sized cheesecake.
You know how messy the muffin tin gets when you try to divide cake batter (or cheesecake batter, in this case) between all of the cups? Here's a tip to make the whole process easier and cleanup quicker.
Get a large cup and a quart size zip top plastic bag.
Open the bag and place it inside the cup.
Fold the top of the bag over the rim of the cup.
Carefully pour the cheesecake batter into the bag. I use this trick all the time to fill decorator bags with frosting. It is so much easier and frees up both hands.
Remove the bag from the cup and zip it shut. Snip off one of the bottom corners with some clean scissors.
Now you can easily squeeze the cheesecake batter into the muffin cups without spilling all over the tin. Look, I even did it left-handed while holding the camera with my right hand. :o)
See? No drips!
Now they're ready to bake and garnish however you want. You could add chocolate, blueberries, mandarin oranges, whipped cream...whatever you like.
Happy birthday, Alan!
STATS:
Individual Cheesecakes Recipe
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