MINI CHEESECAKE
2 pkg. cream cheese
1/2 c. sugar
1 tsp. vanilla
1 tsp. lemon juice
2 eggs, beaten
1/3 c. heavy cream
Vanilla wafers, could also use chocolate
Pie filling of your choice
Line mini-muffin pans with mini-muffin cups. Combine cream cheese,
vanilla, lemon, beaten eggs, and heavy cream together. Place vanilla
wafers in bottom of mini muffin tins and cover with filling mixture.
Bake at 350 degrees for about 15 minutes. After allowing the cheesecake
to cool, remove from tins and top with pie filling.
Bobby SC: You mention ClearJel stabilizes whipped cream. Please tell me
where you purchase it, and whether this is it*s intended purpose. If
not, for what is it normally used? I*ve been looking for a stabilizer
for whipped cream for years!
On that note, I have discovered that if you beat and store cream in a
GLASS bowl it stays fresh and firm for 2-3 days. It*s unbelievable how
much better it stays than in a metal or plastic bowl. Also, I have been
covering it with one of those "bowl covers" that looks like a thin
shower cap, instead of a tight-fitting lid. I don*t know if that adds to
the cream*s stabilization, but something sure does, between the
combination of the glass bowl and the bowl cover.
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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