Preheat the oven to 325F 烤箱預熱325華氏度 (163攝氏度)
Mix ingredients until smooth 將 奶油奶酪、雞蛋、糖、香草提取液 混合攪拌至均勻
Line a muffin tin with paper holders and place a vanilla wafer in the bottom. Make sure you place the wafer face-up inside each one. 找出muffin或者cupcake的烤盤,放上paper holder,再在底部放一塊香草威化餅干。確保餅干正面朝上,因為餅干最後會成為芝士蛋糕的底
Pour the mixture on top of the cookie until almost full 將混合液倒到餅干上至3/4滿
Bake at 325F for about 20 minutes 放入烤箱烘烤20分鐘左右,直到表面微微泛棕色
Refrigerate for 20-30 minutes. Top with cherry or blueberry pie filling, or chocolate shavings 放入冰箱20-30分鐘 在頂部加入幾顆櫻桃或者藍莓或者巧克力刨片後最後等待幾分鐘
Then ENJOY! 然後...盡情享用吧!
1.Do not use the reduced fat kind of vanilla wafer, buy the regular or your wafers will float up to the top! 不要用減脂版的香草威化餅干,否則餅干會膨脹 2. 我看到有別的食譜中還會加入almond extract (杏仁提取液) 或者檸檬汁, 根據自己的喜好添加吧