Author
Jon Bernd
Recipe
| Measurements | Ingredients |
|---|---|
| Butter (for greasing) | |
| Graham Crackers | |
| 2 (8 oz Packages) | Cream Cheese |
| ¾ cup | Sugar |
| 3 | Eggs, separated (yolks and whites) |
| ¾ cup | Sour Cream |
| 2 ½ Tbsp | Sugar (?) |
| Dash | Vanilla |
Instructions
- Butter tiny muffin pans heavily.
- Crumb graham crackers. Shake pans in the crumbs in a sack until well coated.
- Wipe off the top of the pans.
- Beat cream cheese with ¾ cup sugar. After mixing, add egg yolks.
- Beat egg whites until stiff. Fold into the cream cheese mixture.
- Fill muffin cups almost to the top.
- Bake at 350°F for fifteen minutes.
- Mix sour cream, 2 ½ Tbsp sugar, and a dash of vanilla.
- With a small spoon, put a dab of the sour cream mixture on top of each cake.
- Bake another 5 minutes.
- Loosen edges with a knife.
Servings
36-40 Cheesecakes
[! Quote] Note Not best if frozen
