MINI CHEESECAKES

Crust

30 vanilla wafers

Filling

32 oz. cream cheese, softened

1 cup plus 2 tablespoons sugar

3 tablespoons cornstarch

4 large eggs, room temp.

1-1/4 teaspoon lemon extract

2-1/4 teaspoon orange extract 3/4 teaspoon vanilla extract 1/4 cup whipping cream

Glaze

1 cup orange marmalade

2 teaspoons cornstarch

Topping

raspberries or maraschino cherry halves walnuts

Yield: 30 cheesecakes

Temperature: 250°F/121°C

Bake Time: 40-50 minutes

Attach Beaters and mix together the cream cheese, sugar and cornstarch on Speed 3 for 2-3 minutes. Add the eggs, one at a time, beating after each addition on Speed 7. Add remaining ingredients and beat together for 1 minute on Speed 5. Line muffin pans with 2-1/2 inch muffin baking cups. Place one vanilla wafer, flat side down, in each muffin baking cup and pour 1/4 cup of filling over each. Bake as directed. Chill overnight.

Combine glaze ingredients in a saucepan and cook over low heat until slightly thickened. Place 1 teaspoon of glaze on top of each cheesecake. Top with raspberries and nuts. Store in refrigerator.

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