On 6/22/2020 at 6:13 PM, JeanneCake said:
You've probably already made these, but if not - lower the oven temp - 300 is fine - bake for 10 mins, turn the pan, then bake another 5 and check them. If they start to "souffle" then turn off the oven and leave them for 10 minutes or so. They will sink down and be ok. You may more likely see bubbles in small cheesecakes the size of mini cupcakes; these aren't wide enough to crack.
I made these today and they were a big fail. I checked them after 10 minutes and they were very liquidy, so I left them in longer. When I went to check on them again they had indeed soufled but were still liquidly so I didn't think turning the oven off would help. When they had just a a little jiggle I took them out. They had sunk back down but the batter/dough extended on to the pan itself. I think part of that problem was because i had completely filled the cavities. And, they were still not done. So as not to give anyone nightmares, I am sparing you the picture. We won't be eating these. The good news is I have enough of the graham cracker crust and filling left to make a small(er) cheesecake in a bundt pan. I expect that should work out. I hope so, the filling is delicious.
