Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

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.
Tea Cheesecakes 289

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