Mini Version of Coconut-Macaroon Cheesecake

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.

Miniature Coconut Cheesecake

Miniature Coconut Cheesecake

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Comments

  1. says

    Well, we’ll see. I’m just hoping I got the cook-time right. It seemed a little eggy coming out of the oven, but cheesecake often seems like that at first, then sets up smooth.

  2. says

    OH MY GOODNESS! Oh, Anna. You’ve outdone yourself. These mini-cheesecakes look incredible. What fabulous flavors you’ve got going on. Have I told you lately that you’re a culinary genius?

  3. says

    We are also a family of two, three if you count Velcro (and she counts herself) so I am looking forward to the scaledowned version.

    Thanks for all your hard work, Anna.

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