High quality metal non-stick 14 deluxe mini cheesecake pan/ mini muffin pan

High quality metal non-stick 14 deluxe mini cheesecake pan/ mini muffin pan

• 14 cup cheesecake pan
• Whole size: 46*27*4cm (18*10.6*1.6″)
• size each cup:9* 5*2.5cm
• color: black

Mini Cheesecake Pan is perfect for quiches, tartlets, muffins, coffee cakes, hors d’oeuvres and more. The nonstick coating and removable bottoms enable you to easily release foods.

Cheesecake Topping Recipes

You can eat your cheesecake plain, garnish it with fresh berries, or go all out and make a topping.

Here are some options:

Blueberry Cheesecake Topping

1/2 C sugar

3 T cornstarch

1 pint fresh blueberries (or use frozen)

2 T lemon juice

1 T butter.

Combine everything except the butter in a saucepan. Cook over medium heat until it gets thick. Add the butter and let cool.

Raspberry Topping

2 C raspberries

1 C sugar

1 T cornstarch

Combine berries, sugar, and some water. Bring to a boil. Simmer for 3 minutes. In a separate, small bowl, mix the cornstarch and a little water. Add to the berry mixture. Cook, stirring, for five minutes, or until the sauce thickens.

Chocolate Ganache

1 C heavy cream

8 oz. semi-sweet chocolate

Melt chocolate and cream over very low heat (or use a double boiler). Stir constantly until smooth and thick. Pour it over a chilled cheesecake. Spread quickly before it hardens. Once the cake is covered with chocolate, return to the fridge to set. Keep any leftover ganache in the refrigerator, covered. If you want to reuse it, reheat it gently.

Strawberry Topping

1 pint strawberries

1/3 C sugar

1 tsp vanilla

Chop the strawberries. Set aside about 1/3. Add the remaining berries to a saucepan with the sugar and vanilla. Cook over medium high heat. Stir occasionally, until it thickens. Puree the mixture with an immersion blender (or use a regular blender). Then add the uncooked berries, and serve over your cake.