Mini Cheesecakes - cooking recipe

Ingredients

24 vanilla wafers
2 (8 oz.) pkg. cream cheese
1 can Eagle Brand milk
3 eggs, separated
1/4 c. lemon juice
1/4 tsp. salt

Preparation

Preheat oven to 275\u00b0.
Place paper liners in muffin tins and put 1 vanilla wafer in each.
Beat cream cheese until fluffy.
Add milk and egg yolks.
Beat until smooth.
Stir in lemon juice. Beat egg whites with salt until peaks form. Fold egg whites into cream cheese mixture.
Spoon into muffin tins until 3/4 full. Bake for 20 to 25 minutes.
Let cool in paper liners by chilling several hours.
Remove papers.
Top cheesecakes with your favorite preserves.
Peach, strawberry or raspberry are all good.