Thursday, November 4, 2010

Mini Cheesecakes

For these mini cheesecakes, I used a mini-muffin pan and liners. In the bottom of each one, place a mini-Nilla wafer, flat side down.
Batter (makes about 60)
3 8 oz. pkg.s cream cheese
3 eggs
8 oz. sour cream
3 Tblsp. cornstarch
1 1/2 cups sugar
1 1/2 tsp. almond extract

I used a pastry bag to fill the muffin cups, about 1/2 full. Bake 350F for 18 minutes. I put sliced almonds in a third of the batter.
Some are topped with a toblerone and semi-sweet chocolate chip ganache, some have apricot jam, and others are drizzled or topped with melted chocolate chips.

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