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Title: Miniature Cheesecakes 1
Categories: Cheesecake
Yield: 6 Servings
| 1/3 | c | Graham cracker crumbs |
| 1 | tb | Margarine, melted |
| 1/4 | c | Sugar |
| 1/2 | ts | Grated lemon peel |
| 1 | lg | Egg |
| 1 | tb | Sugar |
| 8 | oz | Cream cheese, softened |
| 1 1/2 | ts | Lemon juice |
| 1/4 | ts | Vanilla |
| Garnishes* |
*Garinishes can include fresh fruit, or strawberry or apricot preserves.
Combine crumbs, sugar and margarine. Press rounded measuring tablespoonsful of crumb mixture onto bottom of each of six paper-lined muffing cups. Bake at 325øF 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 325øF for 25 minutes. Cool before removing from pan. Chill. Top with garnishes just before serving.
To make ahead: Wrap cilled cheescakes individually in plastic wrap and freeze. Let stand at room temperature 40 minutes before garnishing and serving.
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