Mini Cherry Cheesecakes

1 cup vanilla wafer crumbs
3 tbsp. butter or margarine, melted
8 oz. pkg. cream cheese, softened
1 1/2 tsp. vanilla extract
2 tsp. lemon juice
1/3 cup sugar
1 egg

TOPPING: 1 lb. pitted canned cherries
1/2 cup sugar
2 tbsp. cornstarch
red food coloring, optional

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 12-15 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 occassionally; boil for 1 minute. Cool; spoon over cheesecakes. Chill for at lest 2 hours.

Yield: 12 servings.

Sign My Guestbook View My Guestbook

You are guest # to visit this page since September 8, 1998

Terri's Country Corner
Last Updated September 8, 1998 by Terri
terriscorner@geocities.com

[Home] [Contents] [About Us] [Ashleigh] [Ashleigh's Scrapbook]
[Kailey] [Kailey's Scrapbook] [Hannah] [Hannah's Scrapbook] [What's Cookin'?]
[Bookstore] [Home Safety] [Household Hints] [Chat Room] [Prayer Room]
[Genealogy] [Surnames] [Roy's Ahnentafel] [Terri's Ahnentafel]
[My Memberships] [Webrings] [Graphics Links]



Background provided by The Graphic Garden
This page is best viewed with Netscape Navigator
Music by Crescendo
Playing "I Dream of You" courtesy of Tom Wagner
This page hosted by Geocities
Web design by Terri








Terri's Country Corner does not necessarily endorse the above site