How to make it

  • Preheat oven at 300°F.
  • Line a 12-cup mini-muffin tin with paper liners.
  • Place a Nilla Wafer into each muffin cup.
  • In a large bowl, beat cream cheese and powdered sugar with an electric mixer on medium speed until smooth.
  • Add the egg white and vanilla, and mix well.
  • On low speed, beat in sour cream until just combined.
  • Reserve 1 cup of the batter and set aside for the swirl or simply beat in the beets and cocoa powder for an all-red cheesecake.
  • For the swirl, fill each muffin cup halfway with the white batter. Spoon a dot of the red batter on top of each, and with the tip of a knife, swirl the red batter in.
  • Bake 10 to 12 minutes, until the edges of the cheesecake begin to firm while the center is still soft.
  • Remove cheesecakes from the oven and cool in pan on a wire rack for 30 minutes. Cover and chill at least 1 hour before serving.

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  • Good4U 8 years ago
    Very interesting and well done:)
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