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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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This recipe goes with Savory Blue Cheesecakes With Waldorf Salad Ingredients:
12 paper baking cups |
vegetable cooking spray |
2 (8-oz.) packages cream cheese, softened |
1/2 cup sour cream |
1 (4-oz.) package crumbled blue cheese |
1 tablespoon all-purpose flour |
1/2 teaspoon dried parsley flakes |
1/2 teaspoon dried marjoram |
1/4 teaspoon granulated garlic |
2 large eggs |
Directions:
1. Preheat oven to 325°. Place 12 paper baking cups in a muffin pan, and coat with cooking spray.
2. Beat cream cheese and next 6 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Spoon cream cheese mixture into prepared baking cups, filling completely full.
3. Bake at 325° for 40 minutes or until set. Let cool in pan on a wire rack 15 minutes. Remove from pan to wire rack, and let cool completely (about 15 minutes). Cover and chill 4 hours. Freeze 15 to 30 minutes or until cheesecakes can be easily removed from baking cups. Remove and discard baking cups.
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