I am going to be making some cheesecake in a square muffin pan (pictured).
I am planning to make crustless cheesecake. Just eggs, cream cheese, and sugar.
How do I ensure the mini cheesecake come out easily?
Should I use some sort of paper liner? Or maybe butter, or margarine, or vegetable or canola oil.
I don't want to break them, when I take them out, but I don't want to impart undesirable qualities to them either.