Try this Individual Fruit Cheesecakes recipe, or contribute your own.
Suggest a better descriptionSource: Q.V.C. Preheat the oven to 300 degrees. Cream the cream cheese and 1 cup sugar until light and fluffy. This can be done by hand or mixer. Beat in the eggs and 1 teaspoon vanilla. Spoon the mixture into individual muffin tins, filling each muffin cup about two-thirds full. If not using a nonstick muffin tin, use paper liners. Bake for 40 minutes, then remove from the heat and cool. The cakes will tend to shrink into the muffin cups. This is normal. Combine the sour cream with the remaining 1/3 cup sugar and 1/2 teaspoon vanilla, and top each cake with the mixture. Return to the oven for 5 minutes. Cool, freeze, or serve. Remove any paper liners before presentation. NOTE: if you use 1 tsp.to top each muffin, this would make approx. 7 Tbsp., so buy fresh or canned fruit accordingly. Posted to JEWISH-FOOD digest V97 #098 by alotzkar@direct.ca (Al) on Mar 25, 1997
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Serving Size: 1 To 22 piec (133g) | ||
Recipe Makes: 18 To 22 pie | ||
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Calories: 309 | ||
Calories from Fat: 96 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 303.7mg | 93 % | |
Sodium 112.6mg | 4 % | |
Potassium 121.5mg | 3 % | |
Total Carbohydrate 45.5g | 13 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 45.5g | ||
Protein 9.1g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 309
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