Mini Cheesecakes III
Description
This recipe makes 6 miniature cheesecakes in muffin cups. Excellent topped with fresh fruit or jelly.
Ingredients
•
1/3 cup graham cracker crumbs
•
1 tablespoon white sugar
•
1 tablespoon margarine, melted
•
1 (8 ounce) package cream cheese, softened
•
1/4 cup white sugar
•
1 1/2 teaspoons lemon juice
•
1/2 teaspoon grated lemon zest
•
1/4 teaspoon vanilla extract
•
1 egg
Directions
1
Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan.
2
In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
3
Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
4
Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.