Mini Cheesecakes
Ingredients:
Crust:
⅓ cup graham cracker crumbs
1 tablespoon white sugar
1 tablespoon margarine, melted
Filling:
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 ½ teaspoons lemon juice
½ teaspoon grated lemon zest
¼ teaspoon vanilla extract
1 egg
raspberry for garnish
Directions:
Step one:
Preheat oven to 325 degrees. Prepare a muffin pan with 6 liners.
Step two:
In a medium bowl, with a fork, mix together the graham cracker crumbs and sugar. Stir in butter. Spoon in mixture into the bottom of each muffin cup and press into bottom. Bake in the pre-heated oven for 5 minutes, remove to cool. Keep the oven on.
Step three:
Beat the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Add in the egg and beat to combine.
Step four:
Pour the mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees for 25 minutes. Cool completely in pan before removing.
Serve:
Garnish with the raspberries and refrigerate until ready to serve.