Vintage Cookbook Exploration #1 Mayo & Mini Cheesecakes

The journey begins!

Mayo:
1 Whole Egg
1 Tablespoon Wine Vinegar
1/2 teaspoon Dry Mustard
1 teaspoon Salt
1 Cup Oil (we use Grape Seed for taste)

Throw everything in wide mouth glass jar (because we don't like plastic)
Grasp jar with one hand the other hand the hand blender and pull up. Takes about 5-10 seconds!

Mini Cheesecakes:
3 8 oz packages of Cream Cheese-room temp or warmed in microwave
5 Whole Eggs
1 Cup Sugar
1/2 teaspoon Vanilla (yeah, right..I measure in glugs from the large REAL vanilla container..probably 1Tablespoon)

Mix everything until no lumps. I did hand mixer for about 2-3 minutes.

My optional crust: 1 package (envelope) of graham crackers (I smashed before I opened package to pour in food processor, 1/4 C Sugar, 4-5 Tablespoons melted Butter. Blend and place in bottoms of mini muffin pans.

Bake in Silicon Mini Muffin Pans 300 Degrees 30-40 Minutes.

Cool and place in refrigerator for easy extraction.

Topping:
1 Cup Sour Cream
1/4 Cup Sugar
1/2 teaspoon Vanilla (1 Glug)
Recipe says 4-8 oz Raspberry Preserves, I used 8 oz

Mix and spread before serving

Can't wait to see what I try next! Either way, I'll share it with y'all! :-)