| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Vanilla wafer crumbs |
| 3 |
tb |
Butter or margarine; melted |
| 1 |
pk |
Cream cheese; softened; 8 oz |
| 1 1/2 |
ts |
Vanilla |
| 2 |
ts |
Lemon juice |
| 1/3 |
c |
Sugar |
| 1 |
|
Egg |
| 1 |
lb |
Pitted tart cherries; canned |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
|
|
Red food coloring; optional |
INSTRUCTIONS
TOPPING
Recipe by: Sue Klapper In a bowl, combine crumbs and butter. Press gently
into the bottom of 12 paper-lined muffin cups. In a mixing bowl, combine
cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth. Spoon
into crusts. Bake at 375 for 12 to 15 minutes or until set. Cool
completely. Drain cherries, reserving 1/2 cup juice in a saucepan; discard
remaining juice. To juice, add cherries, sugar, cornstarch, and food
coloring if desired. Bring to a boil, stirring occasionally; boil for 1
minute. Cool; spoon over cheesecakes. Chill for at least 2 hours.
Taste of Home; Feb./March 1995.
NOTES : Instead of topping, for a quick and easy alternative, we use canned
cherry pie filling.
Posted to TNT Recipes Digest by Theresa <dunlapcu@epix.net> on Mar 5, 1998
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