Mini Cheesecakes with Lemon Sauce
Yield
24 servingsPrep
35 minCook
25 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 | |||
| ⅓ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
graham cracker crumbs
|
*
|
| 59 | ml |
sugar
|
|
| 59 | ml |
butter
or margarine, melted |
|
| 462.4 | ml/g |
cream cheese
|
|
| 1 | can |
milk, sweetened condensed
14 ounces |
*
|
| 3 | large |
eggs
|
|
| 59 | ml |
lemon juice
|
|
| 231.2 | ml/g |
sour cream
at room temp |
|
| Golden lemon sauce | |||
| 79 | ml |
sugar
|
|
| 59 | ml |
lemon juice
bottled |
|
| 1E+1 | ml |
cornstarch
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | x |
salt
|
*
|
| 15 | ml |
butter
|
|
| 118 | ml |
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.
