![]() ![]() ![]() if you’re not into the ganache topping, feel free to top each mini cheesecake with a dollop of whipped cream and chocolate syrup! That’ll give them an Irish coffee vibe you’re sure to love! When it comes to these mini cheesecakes, I don’t know what I love most. the crunchy chocolate cookie crust, the creamy Baileys cheesecake filling, or the decadent chocolate ganache!!! Thankfully, I don’t have to choose! But do not attempt to thaw cheesecake in the microwave or oven! ![]() To defrost these mini cheesecakes, simply remove from the freezer and thaw in refrigerator overnight. These mini cheesecakes will keep, stored properly in the freezer, for two months. Yes, of course! Simply cool the cheesecakes completely, wrap them tightly in saran wrap, and then place them in a freezer bag. TO MAKE A SILKY SMOOTH BATTER WITHOUT OVERBEATING, BE SURE TO FULLY BLEND THE CREAM CHEESE AND SOUR CREAM BEFORE ADDING THE REMAINING INGREDIENTS.Īnd more good news: no mini cheesecake pan is required for this recipe! I bake these little cuties in a standard cupcake/muffin tin and you can, too! If you have mini cheesecake pans, you’ll need to adjust the cook time depending on the size of your pans. PRO TIP: DO NOT OVER BEAT YOUR CHEESECAKE BATTER! THIS ALLOWS TOO MUCH AIR INTO THE CHEESECAKE BATTER, AND WILL CAUSE THE MINI CHEESECAKES TO EXCESSIVELY RISE IN THE OVEN, AND THEN COLLAPSE WHEN REMOVED.
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