The Swedish Chef: Petite Cheese Cakes

Thursday, July 28, 2011

Petite Cheese Cakes

2 8oz. packages cream cheese (room temperature)
3/4 c. sugar
2 eggs (room temperature)
½ t. vanilla extract

Cream cheese and sugar together. Add each egg separately and cream well.

Place small paper liners into tassie pans. Use small liners. Fill each to the top, using a pastry bag or large Ziplock bag with the corner cut.

Bake in a 350º oven for 20 mintues. Cool on wire rack. Cheese cakes will fall slightly as they cool, making a perfect indentation for filling.

Refrigerate, then fill and serve. Fill with any kind of canned pie filling (cherry was used for the photos). Makes 3 dozen.

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Hi! My name is Randall Swanson, but I go by “Randy.” I am so excited to have you visit my website. I am 63 years old, a retired teacher, a father, and grandfather – and I have a passion for cooking. My father was a professional chef. My mother was a housewife, but an extremely great cook. I grew up having a home-cooked meal everyday.

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