MINI CHEESECAKES
Crust
30 vanilla wafers
Filling
32 oz. cream cheese, softened
1 cup plus 2 Tbl. sugar
3 Tbl. cornstarch
4 large eggs, room temperature
1 1/4 tsp. lemon extract
2 1/4 tsp. orange extract
3/4 tsp. vanilla extract
1/4 cup whipping cream
Glaze
1 cup orange marmalade
2 tsp. cornstarch
Topping
raspberries or maraschino cherry halves
walnuts
Yield: 30 cheesecakes
Temperature: 250˚F/121˚C
Bake Time: 40-50 minutes
Attach Beaters and mix together the cream cheese, sugar and corn-
starch on Speed 3 for 2-3 minutes. Add the eggs, one at a time,
beating after each addition on Speed 7. Add remaining ingredients
and beat together for 1 minute on Speed 5. Line muffin pans with 2
1/2 inch muffin baking cups. Place one vanilla wafer, flat side
down, in each muffin baking cup and pour 1/4 cup of filling over
each. Bake as directed. Chill overnight.
Combine glaze ingredients in a saucepan and cook over low heat
until slightly thickened. Place 1 teaspoon of glaze on top of each
cheesecake. Top with raspberries and nuts. Store in refrigerator.
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