EQUIPMENT:
- Measuring Spoons
- Measuring Cup
- Muffin pans
- Microwave safe plastic bowl
- Wire Whip
- Wooden Spoon or High Temp Rubber Spatula
INGREDIENTS:
- Crumb
- 1/4 cup butter 50 ml
- 1 cup graham cracker crumbs 250 ml
- 1 tbsp sugar 15 ml
- Filling
- 1 package cream cheese 1(8 oz.)(250 g)
- 1/4 cup sugar 50 ml
- 1 egg 1
- 1 tsp vanilla extract 5ml
- 6 sliced strawberries, 6 kiwi, etc.
PROCEDURE:
- In a small bowl, melt butter at P7 20 - 40 seconds.
- Stir in crumbs and sugar.
- Use 6 custard cups or two 6-cup muffin pans.
- Line with paper liners.
- Divide crumb mixture among cups.
- With back of a spoon, press crumbs on bottom and sides.
- Soften cream cheese in a bowl at P3 11/2 - 2 minutes.
- Beat cream cheese and sugar until smooth.
- Beat in egg and vanilla.
- Divide among cups.
- For custard cups, cook at P4 3 - 5 minutes or until set.
- For muffin pans, cook at P4 1 - 11/2 minutes.
- Repeat with second pan.
- Cool.
- Place slices of fruit on each cake before serving
- Makes: 6 servings