Ingredients:
1 1/2 c. toasted oat cereal (crushed 2/3 c.)
2 Tbsp. butter, melted
1 1/2 tsp. sugar
1 1/2 tubs (12 oz. total) light cream cheese or light cream cheese spread with strawberries, softened
1/2 c. sugar
1 Tbsp. all-purpose flour
1 tsp. vanilla
1 tsp. grated orange peel
1/4 c. refrigerated egg product or 1 egg
24 fresh raspberries
Currant jelly (optional)
Directions:
Combine cereal with butter and 1 1/2 tsp. sugar; press about 1 tsp. in bottom and up sides of twenty four 1 3/4 inch muffin cups coated with cooking spray or lined with paper cups. Bake at 325 degrees for 5 minutes. Set aside.
In a medium mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Add 1/2 c. sugar, flour, vanilla and orange peel; beat until smooth. Add the egg product; beat on low speed just until combined. Divide evenly among the crusts in muffin cups.
Bake at 325 degrees fr 15-17 minutes or until set and tops just begin to turn golden brown. Cool in cups on a wire rack 5 minutes. Remove cheesecakes from muffin cups. Cover; chill 4-24 hours. Top serve, top cheesecakes with berries. Heat and stir jelly until smooth; drizzle atop cheesecakes (if desired).
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