Wednesday, October 5, 2011

Mini Cheesecakes

 This recipe is very simple and makes 12 very light mini
cheesecakes.  I prefer them without a crust but I have
included the ingredients for that also.
They can be eaten plain or with a fruit
topping. 
Recipe: Two 8 oz. packages of cream cheese
3/4 cup sugar
2 eggs
1 tsp. vanilla
fruit jam
Crust: 1 cup graham cracker crumbs mixed with
3 TB melted butter, pressed into bottom of paper liner.
 First, soften the cream cheese.  Next, with a hand held mixer,
mix in the sugar, eggs, and vanilla. 
Use a 1/3 measuring cup to fill paper lined muffin tin.
 Bake for 20 minutes in a 350 degree oven.
After letting cool for about ten minutes, carefully lift each
one out of muffin tin and let cool on a rack.
I use a strawberry jam topping that I warm in the
microwave oven until it is smooth enough to spoon
on top of each cheesecake.  A slice of strawberry on top
would be perfect.
Place them into a refrigerator after letting cool about 30 min.



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