Page 186 - UMass2018_CookBook

Ingredients
Serves 24
1 pound cream cheese, softened
3⁄4 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 24 vanilla wafers
Fresh strawberries (sliced vertically from top to bottom), blueberries and/or raspberries, for garnish
Fresh mint leaves, for garnish
Mini Cheesecakes
Wentworth Family, Winchester, MA
“My mother used to make these cheese- cakes for me so I enjoy making it for my kids and special school events, especially since it is safe for their allergies!”
— Debbie Wentworth
Preparation
1. Preheat oven to 375°F. Line two 12-cup muffin pans with paper liners.
2. In the bowl of a stand mixer fitted with the flat beater, beat together the cream cheese, sugar, eggs and vanilla until smooth and creamy.
3. Place 1 vanilla wafer in the bottom of each prepared muffin cup. Spoon the batter into the muffin cups, filling them slightly more than half full.
4. Bake for 15 minutes; the centers will still be soft.
5. Let cool in the pan for 10 minutes, then transfer the cheesecakes to a wire rack to cool completely.
6. Garnish each cheesecake with a few berries and a mint leaf. Refrigerate until ready to serve.
174 | TASTE OF HOME