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ISO: Altering cheesecake recipe for mini-cheesecakes

Misc.
I have made a particular chocolate truffle cheesecake for years. This recipe is a very rich cheesecake in an 8" springform pan. This year I purchased mini springform pans (5" round) and wanted to make smaller versions as gifts. However, when I made a batch, they rose, then deflated, and looked terrible. Also, they came out heavy (almost like a fudge). I'm wondering if anyone has had any experience in this and knows of how I should either alter the receipe or the cooking time, or what. Thanks.
MsgID: 0215548
Shared by: Jane Texas
Board: All Baking at Recipelink.com
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