Ingredients Jump to Instructions ↓

  1. 1/3 cup 48g / 1.7oz Graham cracker crumbs

  2. 1 tablespoon 15ml Sugar

  3. 1 tablespoon 15ml Margarine - melted

  4. 8 oz 227g Cream cheese - softened

  5. 1/4 cup 49g / 1.7oz Sugar

  6. 1 1/2 teaspoons 7 1/2ml Lemon juice

  7. 1/2 teaspoon 2 1/2ml Lemon peel - grated

  8. 1/4 teaspoon 1 1/3ml Vanilla

  9. 1 teaspoon 5ml Egg (large)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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