Mini Cheesecakes

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18 to 22 vanilla wafer cookies
3 eggs
1 / 3 cup sour cream
3 – 8 ounce packages cream cheese, softened
3 / 4 cup sugar
1 1 / 2 teaspoons vanilla extract

1. Oven to 325 degrees.
2. Line muffin pans with foil cupcake liners. Place one wafer
cookie in each liner.
3. In a mixing bowl, beat with an electric beater on medium speed,
cream cheese, sugar and vanilla extract. Add eggs and sour
cream. Continue beating on a lower speed until everything is
blended well.
4. Spoon batter into foil cupcake liners 3 / 4 full.
5. Bake 25 to 35 minutes or until center is cooked. Remove
cheesecakes from muffin pan when cooled. Chill and serve plain
or with different toppings such as preserves, fresh fruit or
chocolate chips.
6. ENJOY! – Mini cheesecakes that have a huge taste!

As that old saying goes, “if you can’t take the heat, get outta the kitchen.” Taken literally, that’s some good old-fashioned advice during upcoming days of summer. Are you so hot that you don’t even feel like eating? I totally get that. I didn’t have air-conditioning in my home until about a few years ago when we finally upgraded our circuits to handle the extra power needed. Who gets excited about eating dinner let alone dessert when you’re too hot to move? Except maybe kids, they never seem to have a problem eating dessert whatever the temperature. These mini cheesecakes are in the top ten list for my grandchildren any time of the year.

As a creative cook, it’s my job to solve this dilemma, and I want to share the solution with you. First, avoid large heavy pies and cakes; cute smaller desserts will be the lighter option and appear more refreshing. For example, a regular sized cheesecake in the summer will never be touched on the dessert table. But check out the difference when you serve mini cheesecakes cold from the fridge. Top them with fruit or a dollop of fresh cream and watch then fly off the table. Ice cream is another excellent choice to serve in the summer, over something or all by its lonesome. I serve a lot of coffee cakes and/or plain pound cakes, already sliced before placing on the table.

Mother’s Day, Memorial Day, Father’s Day, July 4th and Labor Day are very big party celebrations around here and are usually celebrated outdoors. I don’t think I have ever attended any indoor parties for these holidays, as partying indoors seems so unnatural when the sun is shining and spirits are high. At every one of these parties there is always someone who brings a red, white and blue cake in honor of the American flag. I don’t know about you, but for me, there is nothing appetizing about a cake made with those colors. Truthfully, I don’t know how they taste because I have never tasted one. The only cake that ever looked close to appetizing in red, white and blue was a strawberry shortcake someone had made using blueberries and strawberries for the blue stars and red stripes on the flag. The rest of the cake was covered in white whipped cream for the white stripes.

Hmmmm…..that gives me an idea….maybe you could use blueberries and strawberries on top of your mini cheesecakes! Whichever way you serve these mini cheesecakes you will be sure to get star spangled responses from your guests!

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