Mini Cheesecakes - cooking recipe

Ingredients

48 foil cupcake liners
2 (8 oz.) pkg. cream cheese
1 can Eagle Brand milk
3 eggs, separated
1/4 c. lemon juice
1 tsp. vanilla
1/4 tsp. salt
vanilla wafers
(cherry or strawberry topping - optional)

Preparation

Preheat oven to 275\u00b0.
In large bowl, beat cream cheese until smooth; add egg yolks and Eagle Brand milk; mix well.
Stir in lemon juice and vanilla.
Beat egg whites with salt to a soft peak.
Fold gently into yolk mixture.
Place a whole vanilla wafer in each cupcake liner and add mixture.
Bake 30-35 minutes.
Cool. Remove foil liners when chilled.
Serve plain or top with cherry or strawberry topping.