Friday, October 15, 2010

165. Cheesecake Miniatures, Single Servings

My mother made the best cheesecake I have ever tasted. Not only was it creamy and wonderful but, the sour cream layer on top was special - when cut, it was had a slight resistance, a creamy density and remarkable flavor. I am able to make a cheesecake that tastes similar to my mother's, but I have never been able to duplicate the topping and it has remained one of the food puzzles I have yet to solve.

While I enjoy cheescake, one of my sons, loves it so much, he has it for almost every birthday. His fondness for this rich dessert is so acute that he would sometimes make a whole cheesecake while we were out of town and eat the entire thing by himself!

With the kids out of the house, a large cheesecake is just too tempting and fattening to have around. Today's recipe is for little cupcake-sized treats; the crust is a vanilla wafer; what could be easier?  These may be topped with fruit, pie filling, sauces or whipped topping.

(These little cakes will fall slightly after being removed from the oven and the concave shape makes a perfect place to put fruit or other filling).




Cheescake Miniatures




1 8-oz package of cream cheese
1//2 C sugar
1 egg
1/2 tsp vanilla
6 vanilla wafers

Optional toppings: Fresh fruit, pie filling, warm caramel sauce, jam, or whipped topping

Beat cream cheese until soft and creamy. Gradually add sugar while beating until fluffy. Add egg and vanilla. Beat to mix well. Place wafers in the bottom of paper-lined muffin cups. Divide cream cheese mixture among cups. Bake at 350 degrees for 20 minutes. Cool minatures in pan in the refrigerator. Serve with optional toppings. Remove paper if desired. Serves 6.

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