Justin got me a mini muffin silicone bake wear thing. So, I made tiny cheese cakes. I didn't have the cream cheese room temperature, and I filled the holes too high, but they taste good, and I know what to do different next time. I don't know when I will have the cream cheese to make them again, so I thought I'd post with sad looking cheese cakes.
10 Graham crackers (crushed)
1 tablespoon Butter (melted)
2 packages of Cream cheese
3/4 cup Sugar
2 Eggs
1 teaspoons Vanilla
Heat oven to 350. In a small bowl stir the crumbs and the butter together. In a different bowl, cream the cream cheese and sugar together. Incorporate eggs one at a time. Add Vanilla. (It should be silky, to avoid chunks use cream cheese at room temperature.)
Add one spoonful of the Graham cracker and butter mixture to bottom of mini muffin cup. Fill to just barely the top of the cup with cream cheese mixture. Bake 15 minutes. Let cool.
I'm going to make a raspberry sauce to top it with for our FHE refreshments. Wanna come over, you can if you bring the lesson.
I can't wait to make tiny cupcakes with frosting! I think I will make tiny red velvet cakes, won't those look pretty, and christmasy?
1 comment:
My experience tells me that the food that looks like that, usually tastes the best :)
xo Tammy
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