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Recipe Ingredients:
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24 round vanilla wafers
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24 oz. cream cheese
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1 cup sugar
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3 eggs
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2 tsp. vanilla
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1 Tbsp. lemon juice
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3/4 cup strawberry jam or
jelly
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2-3 Tbsp. water
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24 strawberries, sliced
(optional)
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Makes 24
Preheat oven to 325 degrees.
Line 24 muffin cups with
foil or paper liners. Place
a vanilla wafer in the
bottom of each cup.
Beat cream cheese and sugar
until smooth. Add eggs one
at a time, beating well
after each addition; stir in
vanilla and lemon juice. Top
wafers with mixture; cups
should be two-thirds full.
Bake for 20 minutes or until
filling is set. Cool
Completely.
Melt jam with water in a
small saucepan. Push it
through a strainer and melt
again over low heat. (If
using jelly, skip this
step.) If desired, top each
cheesecake with a few
strawberry slices. Brush
with jam glaze. Cover and
refrigerate at least 2
hours, until ready to serve. |
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