Recipe for Tea Cheesecakes from the Desserts section.
Tea CheesecakesMakes about 2 dozen. 1 1/2 cups graham cracker or chocolate wafer crumbs
1/4 cup granulated sugar
1/4 cup butter or margarine, softened
24 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 large eggs
2 teaspoons vanilla extract Preheat oven to 300 degrees F. Combine crumbs, sugar and butter; press equal portions onto bottoms of 24 lightly greased* or paper-lined muffin cups. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla extract; mix well.Spoon equal amounts of mixture (about 3 tablespoons) into each cup. Bake for 20 minutes or until cakes spring back when lightly touched. Cool, then chill. Garnish as desired. Refrigerate leftovers. * If greased muffin cups are used, cool baked cheesecakes.Freeze for 15 minutes, remove from pans. Proceed as above. Tips: Garnish with fresh fruits, candies, whipped toppings or chocolate curls. Chocolate Mini Cheesecakes Add 1 cup semi-sweet chocolate chips, melted, to batter; mix well. Proceed as above. Bake for 20 to 25 minutes. Makes about 2 dozen mini cheesecakes.
We hope you enjoy your freshly made Tea Cheesecakes. This recipe came from Desserts's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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