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Mini Cheesecakes with Lemon Sauce

 

25

Yield

24

servings

Prep

35

min

Cook

25

min

Ready

60

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 ½ cups graham cracker crumbs
*
¼ cup sugar
¼ cup butter
or margarine, melted
16 ounces cream cheese
1 can milk, sweetened condensed
14 ounces
*
3 large eggs
¼ cup lemon juice
8 ounces sour cream
at room temp
Golden lemon sauce
cup sugar
¼ cup lemon juice
bottled
2 teaspoons cornstarch
1 each egg yolks
*
1 x salt
*
1 tablespoon butter
½ cup water
1 x food coloring
yellow
*

Directions

Preheat oven to 300 degrees.

Combine crumbs, sugar and margarine; press equal portions onto bottoms of 24 lightly greased * or paper-lined muffin cups.

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.

Add eggs and bottled lemon juice: mix well.

Spoon equal amounts of mixture into each prepared cup.

Bake 20 minutes, or until set.

Spread tops with sour cream. Bake 5 minutes longer.

Cool.

Chill. Serve with Golden Lemon Sauce. Refrigerate leftovers.

SAUCE: In small saucepan, combine sugar, cornstarch and dash of salt.

Add water, lemon juice and egg yolk; mix well.

Over medium heat, cook and stir until thickened.

Remove from heat; stir in butter and yellow food coloring, if desired.

Cool. Chill. (Makes about 1 cup.)

NOTE: * If greased muffin cups are used, cool baked cheesecakes in pan.

Freeze 15 minutes; remove with narrow spatula.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 14574% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 100mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 5g
Vitamin A 9% Vitamin C 4%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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