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Wednesday, August 24, 2016

mini cheesecakes from philadelphia®

Ingredients

  • Servings: 18
  • 1 cup honey maid graham cracker crumbs
  • 2 tablespoons sugar
  • 3 tablespoons butter or margarine, melted
  • 3 (8 ounce) packages philadelphia cream cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup whipping cream
  • 2 cups blueberries
  • 1 tablespoon lemon zest

Recipe

    Preparation Time: 20 mins Ready Time: 3 hrs 20 mins

  • heat oven to 325 degrees f.
  • mix graham crumbs, 2 tbsp. sugar and butter; press bottoms of 18 paper-lined muffin pan cups.
  • beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. add eggs, 1 at a time, mixing on low speed after each just until blended. pour over crusts.
  • bake 25 to 30 min. or until centers are almost set. cool completely. refrigerate 2 hours.
  • beat whipping cream with mixer on high speed until stiff peaks form; spread gently cheesecakes. top with blueberries and lemon zest.

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