I don't know who Linda is, and I've never made these. The recipe was given to me by a student long ago who also gave me a couple of these tasty little cheesecakes. Recipe doesn't say how many they make. I'm guessing a dozen.
Preheat oven to 350*. Put paper muffin liners in muffin tin.
Beat well:
2 8-oz packages cream cheese, softened
4 large eggs, well-beaten
3/4 cup sugar
2 Tablespoons flour
2 teaspoons vanilla or 1 Tablespoon lemon juice
Bake for 20 minutes or until puffed and slightly cracked. Do not brown. Remove from oven and cool 10 minutes. They will become depressed in the center. Fill depression with a mixture of:
3/4 cups sour cream
3 Tablespoons sugar
1 teaspoon vanilla
Return to oven for 10 minutes. Cool, cover, and regrigerate. Top with fresh fruit.
Preheat oven to 350*. Put paper muffin liners in muffin tin.
Beat well:
2 8-oz packages cream cheese, softened
4 large eggs, well-beaten
3/4 cup sugar
2 Tablespoons flour
2 teaspoons vanilla or 1 Tablespoon lemon juice
Bake for 20 minutes or until puffed and slightly cracked. Do not brown. Remove from oven and cool 10 minutes. They will become depressed in the center. Fill depression with a mixture of:
3/4 cups sour cream
3 Tablespoons sugar
1 teaspoon vanilla
Return to oven for 10 minutes. Cool, cover, and regrigerate. Top with fresh fruit.
