I wanted to make yesterday’s coconut macaroon cheesecake, but we’re not expecting company and since there will be only two people eating it, I decided to try making a mini version of the cheesecake using a 4 inch metal springform pan. I scaled the recipe down and so far, so good. The cheesecake is still chilling, so I’ll let you know if it worked. Scaling down the bake times was tricky and I’m not sure I nailed it, but it looks good. Also, I’m pretty sure I’m leaving the chocolate off. It would be good, but I think I’d prefer serving it with raspberries or caramel sauce of some kind. I’ll post the recipe if it works.
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Mini Version of Coconut-Macaroon Cheesecake
Published on April 18, 2009