Quote:
Originally Posted by MinnieM
Juniors Cheesecakes from Brooklyn ships 2 day or overnight. You can't get any more New York than that.
www.juniorscheesecake.com
MinnieM |
Gracie:
I stumbled across the cheesecake thread as I was going to suggest that you attempt an Italian cheesecake......or other type to top off the light lemon chicken piccata dinner..........
Again, there are many versions of cheesecake; I actually prefer the cream cheese and sour cream version over the Italian ricotta version.........
A cheesecake pan where the bottom comes out is best to use.
However, here is a SUPER EASY one that even my grandchildren can make. It freezes well, so you can make FOUR muffin tins of them if you are in the mood........then freeze and put in ziplock bags to take out one tiny miniature cheesecake when the mood strikes........or you want bite sized desserts at your next party or barbecue............
This is a recipe for just 12 mini cheesecakes....one muffin tin. I've always used the "foil muffin cup liners" but I guess you can use the paper ones as well.
You can alternate and top some with blueberry pie filling, strawberry pie filling or any type you prefer........or just use fresh berries on top. Super easy and delish.
MINI CHEESECAKES
12 vanilla wafers
2 (8 oz.) pkgs. cream cheese
1/2 c. sugar
1 tsp. vanilla
2 eggs
1 sm. tin foil muffin liners
Cherry pie filling or fresh strawberries
Mix softened cream cheese, vanilla, sugar and eggs on "medium" until there are no lumps. Put wafers in bottom of muffin liners (in muffin tin). Pour mixture over wafers, filling liners 2/3 full. Bake for 25 minutes at 325 degrees. Remove from pan. Chill and top with pie filling or fresh fruit.
THEY FREEZE VERY VERY WELL.....
OR, CAN BE MADE AHEAD & REFRIGERATED.