Who's ready for a treat? These mini Cheesecakes are so yummy and super quick and easy. They are perfect for a last minute dessert. I scarfed up about 5 myself, before finally packing them up and giving some to the neighbors. I didn't have any fruit for my topping, so I decided to melt some carmels and drizzle over the top. I love caramel, and while this normally would have been a phenomenal idea, the caramel was so sticky and hard that I don't recommend it, unless you are making your own. I definitely would use strawberries, or a pie fruit filling for the topping and garnish. You just can't go wrong no matter what you decide to use.
12 vanilla wafers 2 (8 ounce) packages cream cheese, softened 2 eggs 2 tablespoons lemon juice 2/3 cup white sugar Topping of your choice Preheat oven to 350 degrees F. Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one. In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined. Fill each baking cup 2/3 full with cream cheese mixture. Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving.
Why do we add salt to help boil water? At constant pressure under normal conditions, once water reaches boiling point, the water will not get any hotter.
In addition to adding some flavor, adding salt RAISES the boiling temperature so that the water can actually get hotter than 100 degrees C (212F) - and will cook your spaghetti faster.
When slicing a hard boiled egg, try wetting the knife just beforecutting. If that doesn't do the trick, try applying a bit ofcooking spray to the edge. Buy mushrooms before they "open." When stems and caps are attachedsnugly, mushrooms are truly fresh.
Microwave a lemon for 15 seconds and double the juice you getbefore squeezing.
The best way to store fresh celery is to wrap it in aluminumfoil and put it in the refrigerator--it will keep for weeks.
A dampened paper towel or terry cloth brushed downward on a cob ofcorn will remove every strand of corn silk.
Noodles, spaghetti and other starches won't boil over if you rubthe inside of the pot with vegetable oil.
Ground spices really should be replaced every 6 months or so!Unless you know you will use them up fairly quickly, buy a bottlein partnership with a friend and split the contents.You'll each benefit from fresh spices.