I'm a relatively unexperienced cook, but I did make a pumpkin cheesecake for Thanksgiving that was absolutely divine. So I'm confidant that I can pull this one off, but I need some advice.
I want to make this cheesecake
, but I'm not sure how to measure "60g (2 1/2 oz) caster sugar" without a scale. Are these fluid ounces? This site
makes me think yes, which means that I can just use 1/4 cup plus 1 tablespoon sugar. Does this sound correct?
Also, I want to make them into cheesecake cupcakes, because I subscribe to the philosophy that cupcakes are always better than regular cakes. I'm thinking a baking time of about 20-25 minutes at 350°F (180°C). Does this sound reasonable? How will I know that the cake is done while it's still in the oven? (I can't look for browning because it's a chocolate cake so it's already brown).edit:
wait...the recipe doesn't require baking...This seems a little odd to me. Do you think it will still taste good? The picture looks really tasty.
Thanks in advance!!
So I ended up doubling the recipe, adding some fresh-squeezed lemon to give it the real-cheese tang, and man this batter tastes good. The texture looks about right too. Will post pictures once they set up.