I am making this right now, it's in the oven...BUT, I only have a 9" springform pan so I had too much batter. I am trying it out in my mini cheeesecake pan, also, but I have NO idea how long to cook them and how to tell if they are done. I am also afraid that using that much lemon zest will make for a cheesecake that will be too lemony, can I leave some of it out next time if it is? Thank you so much for so many wonderful recipes! Melissa, anything that's strictly for flavor - e.g., lemon zest - can be cut back or left out entirely - no harm done. As for the baking time for the mini cakes, they'll bake a lot more quickly. Insert a toothpick about midway between edge and center, and when it's clean - pull them out. Good luck - PJH

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