Miniature Cheesecakes Recipe - Cooking Index
1/3 cup | 48g / 1.7oz | Graham cracker crumbs |
1 tablespoon | 15ml | Sugar |
1 tablespoon | 15ml | Margarine - melted |
8 oz | 227g | Cream cheese - softened |
1/4 cup | 49g / 1.7oz | Sugar |
1 1/2 teaspoons | 7.5ml | Lemon juice |
1/2 teaspoon | 2.5ml | Lemon peel - grated |
1/4 teaspoon | 1.3ml | Vanilla |
1 teaspoon | 5ml | Egg (large) |
NOTE: Garnishes can include fresh fruit, or strawberry or apricot preserves.
Combine crumbs, sugar and margarine. Press rounded measuring Tablespoons- full of crumb mixture onto bottom of each of six paper-lined muffing cups.
Bake at 325F 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 325F for 25 minutes. Cool before removing from pan. Chill.
Top with garnishes just before serving. MAKE AHEAD: Wrap chilled cheesecakes individually in plastic wrap.
Freeze.
Let stand at room temperature 40 minutes before garnishing and serving.
Source:
Mrs. Charles E. Phillips
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