Review on 🍥 Set of 6 Chicago Metallic Replacement Discs - Mini Cheesecake Pan, 3-Inch Size by John Walker

After reading reviews of several mini cheesecake pans, I settled on this one over the non-stick pan. I think it will take longer. I hand wash the baking sheet and slices, dry them thoroughly and put each slice in a small ziplock bag so they don't get lost. I put the frying pan and slices away in the lovely box they came in. Tip: I've found that 1 heaping tablespoon of crust into each gives a firm crust. You can use less if you want. Be sure to stuff the crusts. I pre-bake at 350 for 5 minutes. I line the bottom of the pan with thick foil. I drizzle or lightly oil the crust before adding the cheesecake batter. I've tested and found that I can fill the batter to within a quarter of an inch from the top and that's enough for it to rise during baking (at least for my recipe). Use excess batter and crust in small molds to snack on as a "test" cheesecake. Not gratinated. Depending on the recipe, they'll probably be ready within 20 minutes. My recipe calls for 5 minutes at 400(!), then leave in the oven but lower the temp to 225 and bake for another 15 minutes. Without a water bath. Be sure to let the cheesecakes cool before removing them from the pan. I've made them three times and have never had a problem with the center of the cheesecake sinking. You may need to use the handle of a wooden spoon to gently push them (straight up) off the ground. Make them (at least) a day ahead and chill in a saucepan. Once they've cooled (not before then, otherwise condensation may form on the surface of each cheesecake), I cover them with the same foil that covered the bottom of the baking dish. If I need fridge space, I can put the baking sheet on top of the baking sheet to make a shelf. They're big - bigger than a mini cupcake. Because cheesecake is so rich, most people will be satisfied with just one for dessert. It's really fun to decorate them. You can change the cakes and toppings. For the final crust I used Anna's crushed ginger - very good.