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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This makes 6 cheesecakes, I use a 12 cup medium size muffin pan and just use the centre ones.You can add so many variations to this. Ingredients:
1/3 cup graham cracker crumbs |
1 tablespoon white sugar |
2 tablespoons melted butter |
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.
2. Grease a 6 cup muffin pan (see note).
3. In a medium bowl, mix together the graham cracker crumbs, sugar and butter with a fork until combined.
4. measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pushing it down firmly.
5. bake in preheated oven for 5 minutes, then remove and cool.
6. Beat together cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy.
7. Mix in egg.
8. Pour cream cheese mixture into muffin cups to about 3/4 full.
9. Bake at 325 for 25 minutes.
10. Cool completely in pan before removing. Refrigerate until ready to serve.
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