Mini cherry cheesecakes

 
                          MINI CHERRY CHEESECAKES
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Vanilla wafer crumbs
    3      tablespoons   Butter or margarine -- melted
    1      package       Cream cheese; softened -- 8 oz
    1 1/2  teaspoons     Vanilla
    2      teaspoons     Lemon juice
      1/3  cup           Sugar
    1                    Egg
                         ***topping***
    1      pound         Pitted tart cherries -- canned
      1/2  cup           Sugar
    2      tablespoons   Cornstarch
                         Red food coloring -- optional
 
 Recipe by: Sue Klapper In a bowl, combine crumbs and butter. Press gently into
the bottom of 12 paper-lined muffin cups. In a mixing bowl, combine cream
cheese, vanilla, lemon juice, sugar and egg; beat until smooth. Spoon into
crusts.  Bake at 375 for 12 to 15 minutes or until set. Cool completely.  Drain
cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice.  To
juice, add cherries, sugar, cornstarch, and food coloring if desired. Bring to
a boil, stirring occasionally; boil for 1 minute.
 Cool; spoon over cheesecakes. Chill for at least 2 hours. Source: Taste of
Home; Feb./March 1995.
 
 
 
 
 
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