From Sandi's Recipe File - Cheesecake Cups

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"Cheesecake Cups"

Recipe Source:
April 2000 Issue
Reader's Digest

Serving Size: Makes 6 servings

Amount Ingredient

6 vanilla wafers

8 ounce package cream cheese, softened

1/4 cup sugar

1 teaspoon vanilla extract

1 large egg

6 ripe strawberries

1 - 2 tablespoons strawberry or apple jelly

Preparation Instructions:

Preheat the oven to 325 degrees. Line 6 muffin pan cups with fluted aluminum foil cupcake liners. Place one vanilla wafer in each cup. In a small bowl, using an electric mixer, beat cream cheese, sugar, and vanilla until smooth and fluffy. Beat in egg until well mixed.
Divide the cream cheese mixture among the lined cups. Bake the cheese cake cups until they are just set, about 25 minutes. Refrigerate at least 15 minutes or until ready to serve.
If desired, just before serving, from the pointed end of each strawberry, make thin parallel cuts to the opposite end, being careful not to cut through the berry. Fan out each berry and place one on top of each cheesecake cup. (Alternatively, slice off the top of each strawberry and place them upside down in the center of each cheesecake.)
In a small saucepan, heat jelly over low heat until it is melted. Brush some of the glaze over each berry. Serve immediately.

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