乳酪蛋糕(zt)

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.