2 packages cream cheese
3/4 c. sugar
2 T. GF flour (I used white rice)
1/4 t. baking powder
2 eggs
1 1/2 t. vanilla
foil cupcake liners
12 'Nilla Wafer Cookies (you'll have to make your own GF)
toppings: berries, whipped cream, chocolate sauce, caramel sauce...
1. Preheat oven to 375 degrees F.
2. With an electric mixer, beat cream cheese and sugar. Add in flour and baking powder and beat to combine. Then add in eggs, one at a time, lemon juice, and vanilla.
3. Fill a muffin pan with foil cupcake liners and place one vanilla wafer in the bottom of each one. Divide batter between 12 muffin papers, filling each up up to about 1/4 inch from the top. Bake for 15-18 minutes or until a toothpick inserted into the middle comes out clean. They'l puff way up during baking but they'll settle after being chilled.
4. Remove the pan from the oven and place it on a cooling rack. Let the cheesecakes cool completely. While they cool, they will sink down in the center. Refridgerate for 4-6 hours or overnight. Top as desired.
This recipe is from Our Best Bites:
http://www.ourbestbites.com/2008/06/mini-cheesecake-tarts/
No comments:
Post a Comment