FOUR SEASONS BREEZE | JULY 2019 19
Mini Cheesecakes
• 2 packages (8 ounces each) cream cheese,
room temperature
• 2/3 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 12 vanilla wafers
• 1 to 2 cups fresh berries or chopped fruit
By Irene Welker
Whenever I travel, I seek out and try recipes in community
cookbooks. These are books compiled by local community groups which
contain favorite recipes from members of the group. While many of the recipes in these books are
nothing out of the ordinary, there are often hidden gems of recipes that are so spectacular they become
part of my permanent recipe file. This is one of those recipes. It is a luscious individual-sized New
York-style cheesecake. They are easy to make and look spectacular when garnished with fresh berries
or chopped fruit. Makes 12. NOTE: The flavor can be varied by substituting other extracts, syrups or
liqueurs for the vanilla and almond. I have used mint or coffee flavored extracts or liqueurs, bourbon,
and chocolate. Use your imagination. Create for your palate and preference.
DIRECTIONS INGREDIENTS
Preheat oven to 325°F.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until
light and fluffy. Add eggs and extracts; beating well. Be sure cream cheese is completely
incorporated into the mixture
Line 12 regular size muffin cups with paper baking cups. Place a wafer in bottom of each
cup, flat side down.
Spoon batter into each cup, filling each 2/3 full.
Bake 22 to 24 minutes or until centers are almost set.
Cool in pan on wire rack. The cheesecakes will deflate in center upon cooling.
Refrigerate 4 hours or overnight. Garnish with berries and/or chopped fruit.
