Recipe for Tea Cheesecakes


    Tea Cheesecakes

    Makes about 2 dozen.

    1 1/2 cups graham cracker or chocolate wafer crumbs
    1/4 cup granulated sugar
    1/4 cup butter or margarine, softened
    24 ounces cream cheese, softened
    1 (14 ounce) can sweetened condensed milk
    3 large eggs
    2 teaspoons vanilla extract

    Preheat oven to 300 degrees F.

    Combine crumbs, sugar and butter; press equal portions onto bottoms of 24 lightly greased* or paper-lined muffin cups.

    In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla extract; mix well.Spoon equal amounts of mixture (about 3 tablespoons) into each cup. Bake for 20 minutes or until cakes spring back when lightly touched. Cool, then chill. Garnish as desired. Refrigerate leftovers.

    * If greased muffin cups are used, cool baked cheesecakes.Freeze for 15 minutes, remove from pans. Proceed as above.

    Tips: Garnish with fresh fruits, candies, whipped toppings or chocolate curls.

    Chocolate Mini Cheesecakes

    Add 1 cup semi-sweet chocolate chips, melted, to batter; mix well. Proceed as above. Bake for 20 to 25 minutes.

    Makes about 2 dozen mini cheesecakes.