Minature Cheesecakes
Yield
6 servingsPrep
20 minCook
30 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
graham cracker crumbs
|
*
|
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
margarine
melted |
|
| 8 | ounces |
cream cheese
softened |
|
| ¼ | cup |
sugar
|
|
| 1 ½ | teaspoons |
lemon juice
|
|
| ½ | teaspoon |
lemon zest
grated |
|
| ¼ | teaspoon |
vanilla extract
|
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
graham cracker crumbs
|
*
|
| 15 | ml |
sugar
|
|
| 15 | ml |
margarine
melted |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 59 | ml |
sugar
|
|
| 7.5 | ml |
lemon juice
|
|
| 2.5 | ml |
lemon zest
grated |
|
| 1.3 | ml |
vanilla extract
|
|
| 1 | each |
eggs
|
|
Directions
Combine crumbs, sugar and margarine.
Press rounded meassuring tablespoons- ful of crumb mixture onto bottom of each of six paper-lined muffing cups.
Bake at 325℉ (160℃). for 5 minutes.
Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended.
Blend in egg; pour over crust, filling each cup ¾ full.
Bake at 325℉ (160℃). for 25 minutes.
Cool before removing from pan.
Chill. Top with garnishes just before serving.
