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Miniature Cheesecakes
Servings: 6
1/3 cup graham cracker crumbs
1 Tbsp margarine, melted
1/4 cup sugar
1/2 tsp grated lemon peel
1 large egg
1 Tbsp sugar
8 oz cream cheese, softened
1 1/2 tsp lemon juice
1/4 tsp vanilla
Combine crumbs, sugar and margarine. Press rounded measuring
Tablespoonsful of crumb mixture onto bottom of each of six paper-lined
muffin 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 three-quarters full. Bake at 325F for 25 minutes. Cool
before removing from pan. Chill. Garnish with fresh fruit, or
strawberry or apricot preserves just before serving.
To make ahead, wrap chilled cheesecakes individually in plastic
wrap, freeze. Let stand at room temperature 40 minutes before
garnishing and serving.
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