Cherry Cheesecake Tarts: How To Get Out Of The Doghouse
(Author’s Note: You are not imagining things, it is snowing on my blog. Wordpress does this every year for about 1 month. It is the only snow I like.)
It’s time for dessert since you had soup yesterday.
This was Joe’s favorite dessert and got me out of the doghouse on more than one occasion.
When my mother-in-law taught me how to make this she stated the mixture had to be beaten EXACTLY 5 minutes, not a second more or less. Why I do not know.
I usually make this to take when I go to my brother-in-law’s for Christmas. It always is a big hit.
Cherry Cheesecake Tarts
From kitchen of Michele & Mother–in–Law Mary Kearns.
1# Cream Cheese Softened
3/4 C Sugar
1 T lemon juice
1 t Vanilla
1 can Cherry Pie filling
Combine cheese, sugar, lemon, vanilla & eggs in large bowl.
Beat on high speed for EXACTLY 5 minutes.
Line tins with 1 ½ in paper liners, put 1 wafer in each lined tin, fill with 1 T cheese cake mixture.
Bake at 350 degrees for 15 minutes or until thin cracks appear on top. Let cool.
Will appear to fall.
Put 1 t of cherry filling on top.