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Cheesecake Success Tips
Some experts note that drafts (caused
by opening the oven door) can cause cheesecakes to fall or crack, so avoid
opening the door, especially during the first half of the baking time.
Test cheesecakes for doneness five to 10 minutes before time specified in
recipe. Cheesecake is done when it jiggles slightly in center.
Some baking experts advise avoiding inserting a knife into center as it could
cause cracks. Keep in mind that the center of the cheesecake will continue to
cook as it cools. Avoid over baking as it can cause browning and puffing and
sometimes weeping upon cooling. |
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Peanut Butter Chocolate Cheesecakes
Mini Oreo cookies
36 chocolate kisses
16 oz. cream cheese, softened
1/3 C. sugar
2 eggs
1/2 t. vanilla
1/2 C. peanut butter
1/3 C. chocolate chips
1 t. shortening
Line mini muffin pans with paper cups. Separate cookies; discard cream filling
and place one cookie half in paper cup (this is your crust). Place one kiss on
each cookie; set aside. Beat cream cheese and sugar until smooth; beat in eggs
and vanilla just till blended; beat in peanut butter. Carefully fill cups with
cheesecake batter, keeping kiss centered.
Bake at 325°F. about 15 minutes or until set. Cool. Melt chocolate chips with
shortening. Drizzle tops of cheesecake decoratively with melted chocolate.
Makes about 36.
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