![]() |
![]() |
|
||||||||||||
Cooking | Baking | Ingredients | Equipment | Techniques | Entertaining | Holidays | Ethnic | Nutrition | Safety | Desserts | Drinks | History | Science | Kids |
|
||||||||||||||
A vanilla wafer is the ready-made bottom crust of these little cheesecakes. Ingredients: 24 vanilla wafers
For the Fruit Topping: Fresh raspberries, blueberries, strawberries, peach slices, or cherries
Instructions: Preheat the oven to 325°F (160°C). Lightly spray a mini cheesecake pan with cooking spray or line a standard muffin pan with foil liners or double paper liners. Place a vanilla wafer into each pan or cup. In a large bowl, with a hand mixer, beat the cream cheese, sugar, flour, rum, and vanilla until well blended. Beat in the eggs until light and fluffy. Divide mixture between the muffin cups. Bake 20 to 25 minutes or until cheesecakes feel firm in the center. Do not overbake. Remove from pan when cool. Chill. As cheesecakes chill, prepare and clean the berries or fruits. Put sugar and water into a small saucepan and bring to a boil. Stir until sugar is dissolved. Cool until warm. Just before serving, top with your choice of berries or fruit and drizzle with the warm light syrup. Yield: Makes 24 |
|
|||||||||||||
|
||||||||||||||
Related Articles:
Cleanly Cutting Cheesecake Halving a Cheesecake Recipe Can You Substitute Amaretto and other Flavorings in Cheesecake? |
Related Recipes:
Pistachio Cheesecake German Cheesecake Marshmallow Cheesecake Hot-Pepper Cheesecake Recipe Overnight One-Pot Cheesecake |