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成份:
3塊 8 盎司 成包的PHILADELPHIA奶酪 2/3 杯 糖 2 個雞蛋 1 茶匙香草精 12 香草薄酥餅
方法:
預先將烤箱加熱到350F, 至少5 分鍾。
取一個中等碗, 用電攪拌器以中等速度攪打奶酪, 糖和香草精直到完全混和。 加入雞蛋, 一次加一個, 低速攪拌直到混勻。
取一平底鍋, 先放上烘烤杯,然後放入香草薄酥餅做成12個 杯形的托底。用匙子將攪拌好的混合物填入烘烤杯中。
烘烤在350F, 45 分鍾左右。 冷藏4 個小時或隔夜。 食用前上方用薄餅覆蓋。
此方可做十二個杯形乳酪蛋糕。
Ingredients:
3 8-oz. packages PHILADELPHIA cream cheese 2/3 cup sugar 2 eggs 1 teaspoon vanilla extract 12 vanilla wafer
Directions:
Preheat oven to 350F for at least 5 minutes.
In a medium bowl, BEAT cream cheese, sugar and vanilla extract withelectric mixer on medium speed until well blended. Add eggs, 1 at atime, mixing on low speed after each addition until smooth.
In a muffin pan, add a baking cup first and then a vanilla wafer to each of 12 cup-shaped depressions.
Using a spoon to fill the baking cup with the mix.
Bake at 350F for about 45 minutes or until center is almost set .Refrigerate 4 hours or overnight. Top with pie filling before serving.
Make a dozen cup cheese cake. |
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