chocolate chips to one bowl and lemon zest to another. I poured each bowl into a springform pan. I added a few drops of raspberry preserves to the top of the third cheesecake leaving the fourth plain. Now I was ready to put the mini cheesecakes in the oven and bake them. They baked for 40 minutes. During that time I worked on another recipe of mine, but that is for a different blog entry. When it was time to pull the cheesecakes out of the oven I was slightly disappointed when I saw that two of the cheesecakes overflowed. I came to the conclusion that I am able to get five of the 4 inch cheesecakes out of my 9 inch recipe.