Miniature Cheesecakes 2
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INGREDIENTS 1/3 cup graham cracker crumbs
1 tablespoon sugar
1 tablespoon butter, melted
8-ounces cream cheese, softened
1/4 cup sugar
1-1/2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon vanilla
1 large eggCombine crumbs, sugar and butter. Press rounded measuring tablespoonsful of crumb mixture onto bottom of each 6 paper-lined muffin cups. Bake at 325 degrees 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 3/4 full. Bake at 325 degrees for 25 minutes, or until set. Cool before removing from pan. Chill.
Top with garnishes before serving.
6 servings
NOTE - Garnishes can include fresh fruit, strawberry or apricot preserves.
MAKE AHEAD - Wrap chilled cheesecakes individually in plastic wrap; freeze. Let stand at room temperature 40 minutes before garnishing and serving.