RecipeMuncher

One of my favorite cooking magazines is Cooks Country, and a recipe in the April/May edition intrigued me. They made mini-cheesecakes using sweetened condensed milk, which I had never heard of, and used a cookie for the base. It also uses jam and I just so happened to have fresh blueberries and raspberries which I paired with my homemade strawberry and blueberry jam. I used their recipe as a base and tweaked it to my liking. These are delightful little cheesecakes and beautiful too! I doub (...)