Tuesday, April 24, 2007

Mini Cheesecakes

Mini Cheesecakes

Bottom cream mixture:
2 packages 8 oz. cream cheese at room temperature
1 T. lemon juice
2 large eggs
1 c. sugar
1 t. vanilla

Beat the cream cheese and sugar together until fluffy, then add eggs and beat for a bit. Beat in the vanilla and lemon juice. Put a vanilla wafer at the bottom of a foil cup cake and top it with the cream cheese mixture until about 3/4 full. Bake @375 for 15 min.

Top Sour cream mixture:

2 c. sour cream
3/4 c. sugar

Beat sour cream and sugar together and then add 1/2 t. vanilla
(***Only need 1/2 of sour cream mixture for one batch)

After taking out cheesecakes put oven to 450. Put 1 T. off sour cream mixture on top of each cake. Turn off oven and put cakes back in oven for another 5 min.

Fruit Topping:

Use danish dessert (over by jello section of store)and fresh strawberry slices.
You can chill in fridge or freeze (if frozen allow to thaw for 15-20min.) ENJOY!!!

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