My husband took is annual trip to Colorado to go Elk hunting. I am proud to say that my freezer is now full of about 500 lbs of Elk. I may be proud but everything in my chest freezer is now buried. Looks like we'll have to eat some elk before we can get to the frozen pizza's!
About 4 days after my husband left for Colorado, I was on my way to the Great MN State Fair. My sister celebrated her birthday while there so I decided before we left I made some mini-cheesecakes! These are super easy and delicious! I added my own spin by adding fresh raspberry puree.
Mini- Cheesecake
INGREDIENTS:
(6 Mini Pies)
- 8 oz cream cheese, softened
- 1/2 c sugar
- 2 teaspoons lemon juice
- 1/4 tsp vanilla
- 1 egg
- 8 oz cream cheese, softened
- 1/2 c sugar
- 2 teaspoons lemon juice
- 1/4 tsp vanilla
- 1 egg
- 6 Mini Graham Cracker Crusts
DIRECTIONS:
1.
Preheat oven to 325°F. In a mixing bowl, beat cream cheese, sugar,
lemon juice and vanilla on medium speed until fluffy. Add egg, beating
until just combined.
2. Place tart crusts on baking sheet. Evenly spread cream cheese mixture in tart crusts. (This is where I added the fresh raspberry puree and used a toothpick to swirl). Bake for 15 to 20 minutes or until knife inserted into filling 1 inch from edge comes out clean.
3. Refrigerate at least 2 hours for filling to set.
2. Place tart crusts on baking sheet. Evenly spread cream cheese mixture in tart crusts. (This is where I added the fresh raspberry puree and used a toothpick to swirl). Bake for 15 to 20 minutes or until knife inserted into filling 1 inch from edge comes out clean.
3. Refrigerate at least 2 hours for filling to set.
Lastly, I'll share some pictures from the fair.
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| My 80 year old Grandpa-Still showing! |
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| Meet Millie. |
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| Some of the show string. |
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