Just a little weekend treat:) These take almost no time to whip up, which is perfect since I want to spend as much time outside in this loveeellyyy Toronto spring weather. I must warn that these do take about three hours to set, so hands off until then. Enjoy.
Ingredients:
1 cup crushed graham crackers
1/4 cup melted butter
1 pkg. (250 g) Philadelphia Brick Cream Cheese Spread, softened
1/2 cup sour cream
3 Tbsp. sugar
1/4 tsp. vanilla
1 tsp. cornstarch
1 egg
Directions:
1. Mix crushed graham crackers with melted butter and press firmly on the bottom of cupcake liners (I used the flat end of coffee scoop)
2. In a bowl, mix together cream cheese, sour cream, sugar, vanilla, cornstarch. Add egg and beat until well blended.
3. Pipe the filling into the cupcake liners and bake for 30 minutes, or until centers are set.
4. Allow the mini cheesecakes to cook in the refrigerator for 3 hours, until fully set.
5. Top cheesecake with berry jam:)
easy as pie.. er.. I mean cheesecake. heh
April 3rd, 2009 at 7:39 am
i like the kitchen sign too. your pictures are lovely
April 3rd, 2009 at 2:40 pm
Fantastic, the wife loves cheesecake, so this is perfect
April 3rd, 2009 at 3:58 pm
Save me 1! These look perfect. Nice photos.
April 4th, 2009 at 2:38 am
yum
April 10th, 2009 at 8:36 pm
Great looking mini cheesecakes!
April 10th, 2010 at 6:00 pm
supeeeeer.te pupa tusa.