After a short hiatus from baking, I got the itch to bake something with cream cheese. As I was surfing the web for an easy cheesecake recipe, I came across Paula Dean's recipe for Cherry Cream Cheese Tarts. What attracted me to this recipe is that it calls for only 6 ingredients! I also like the fact that they are in the form of tarts instead of one big cheesecake, that way I can split up my tarts among several people.
Prep was a cinch, and after 20 minutes of baking and an hour of cooling, here's what the fruits of my labor resulted in:
To learn how to make these delicious cream cheese delights, click HERE.
Helpful tips:
1) Use foil muffin liners instead of paper. They maintain the shape better.
2) Use care when removing the tarts from the muffin pan after baking. They are very soft and fragile!
3) The tarts will sink and crack during the cooling process. Don't get discouraged. Once you apply the fruit on top, you won't be able to see the imperfections caused by the cooling process.
4) Serve refrigerated.
No comments:
Post a Comment