20
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.
11
RECOMMENDED SPEED GUIDE
SPEED SETTING 1 -2
• Combine dry ingredients
• Fold delicate creams and egg
whites into batter
• Add nuts, chips, dried fruit to
cookie dough/batter
• Stir sauces and gravies
SPEED SETTING 3 - 4
• Add dry ingredients to batter/
cookie dough
• Mash potatoes/vegetables
• Cream cold (not frozen) butter
and sugar.
SPEED SETTING 5 - 6
• Cream softened butter and sugar
• Start mixing cake mixes
• Add dry ingredients alternately
with liquid ingredients
SPEED SETTING 7 - 8
• Whip potatoes
• Add eggs to batter/cookie dough
SPEED SETTING 9 - 10
• Whip cream
• Complete beating butter cream
frostings
• Mix thin batters
SPEED SETTING 11 - 12
• Add sugar to whipped egg whites
SPEED SETTING 13 - 14
• Beat egg yolks
SPEED SETTING 15 - 16
• Whip egg whites
FBW_FSM126M_IB_2-8-04 08/02/2004 14:16 Page 23
