Ingredients Jump to Instructions ↓

  1. 1 1/2 c Graham cracker crumbs

  2. 1/4 c Sugar

  3. 1/4 c Butter or margarine; melted

  4. 16 oz Cream cheese

  5. 1 cn Sweetened condensed milk;

  6. 3 Eggs

  7. 8 oz Sour cream; at room temperat

  8. --golden lemon sauce--

  9. 1/3 c Sugar

  10. 1/4 c Bottled lemon juice

  11. 2 ts Cornstarch

  12. 1 Egg yolk

  13. 1 Salt

  14. 1 tb Butter

  15. 1/2 c Water

  16. 300 degrees. Combine crumbs, sugar and margarine; press equal portions onto bottoms of

  17. 24 lightly greasedor paper-lined muffin cups. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and bottled lemon juice: mix well. Spoon equal amounts of mixture into each prepared cup. Bake

  18. 20 minutes, or until set. Spread tops with sour cream. Bake

  19. 5 minutes longer. Cool. Chill. Serve with Golden Lemon Sauce. Refrigerate leftovers. SAUCE: In small saucepan, combine sugar, cornstarch and dash of salt. Add water, lemon juice and egg yolk; mix well. Over medium heat, cook and stir until thickened. Remove from heat; stir in butter and yellow food coloring, if desired. Cool. Chill. (Makes about 1 cup.) NOTE:If greased muffin cups are used, cool baked cheesecakes in pan. Freeze

  20. 15 minutes; remove with narrow spatula. --


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