Amaretto Babycake Cheesecakes |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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You will need 4 3 cans (chicken, tuna) well washed and dried for these recipes..choice of crumbs is up to you..graham, van..choc etc Ingredients:
1/3 cup margarine |
1 cup almond cookie, crumbs |
8 ounces cream cheese, softened |
1 large egg, beaten |
1/4 cup sour cream |
1 teaspoon almond extract |
1 cup melted white chocolate |
1/2 cup amaretto liqueur |
Directions:
1. Thinly spread bottom and sides of can with margarine.evenly coat bottom and sides of can with crumbs, then press into place.
2. Batter:.
3. beat cream cheese til smooth - add sour cream and egg, mixing thoroughly, quickly blend in melted chocolate and remaining ingredients.
4. The batter may begin to stiffen as the chocolate cools -
5. Pour equal amounts into pans and bake at 325* for 25-30 minutes.
6. Gently tap pans with flat of fingernail.
7. cakes are ready when edges are semi-set and center still jiggles.
8. DO NOT OVERBAKE!
9. remove cakes from oven and let set 1 hour.
10. until they reach room temperature.
11. Run a smooth knife around sides of can, invert them onto saucers.then invert them onto serving plates.crumb side down.
12. cover and refrigerate 1 hour.
13. Add desired topping before serving.
14. Refrigerate pans while preparing batter.
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