Cheesecake chronicles #8

I made a new batch of muffin-pan-cheesecakes last night, with an almond crust. Here is a breakdown of the good and the bad:

1. Crust- needs more sugar/splenda in order to survive the cooking process and still come out with a sweetness to it. Using unsalted butter is also a requirement.

2. Crust- I should have precooked it. The cooking time for the cheesecakes in a muffin pan is only about 12-13 minutes at 375 degrees, which is not enough time for the almond-based crust to solidify.

3. The '3 blocks of cream cheese' version of the batter recipe was only enough for about 8 muffin-pan cups. Next time, I'll do a double batch and make 12 muffin cheesecakes.

4. The batter should not be beaten more than is required. This will cause the eggs to fluff-up, which is not what you want in a cheesecake batter.