Yield: 2 dozen
Place wafers, flat side down in paper lined muffin cups; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups three-fourths full. Place on baking sheet. Bake at 375 degrees for 17- 20 minutes or until tops set. Cool on a wire rack for 20 minutes. Top each cheesecake with 2 tsp. preserves. Refrigerate until serving.
Please note that some ingredients and brands may not be available in every store.
“Any time I see a cheesecake recipe I have to give it a try. This is really very good.”
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