Any cheesecake hounds out there? We're having friends over for NYE dinner on Saturday and I'm planning on making mini-cheesecakes for dessert (double chocolate covered in ganache and caramel pecan). Trick is that I'm also having guests over on Sunday night. I'd rather make the cheesecakes the same day so that the crusts don't get too soggy. Plus, I only have one mini-cheesecake pan (makes 12 at a time).
Question: can I store unused cheesecake batter in the fridge? If so, for how long? Will I be able to bake a batch on Saturday, then another batch on Sunday using the same batter? Or should I only store long enough to bake it all on Saturday in a few batches? And should I bring to room temp again before baking?
Thanks in advance for any advice!