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Individual Cheesecake - Recipe


Cheesecake....to me the best dessert ever!

I made this little gems for Mother's Day as a treat to myself. The recipe is so simple to make and tastes oh.so.good.

I added in a splash of lemon juice and used our fresh strawberries to top these delicious goodies.

The original recipe is from Joy of Baking. I cut the recipe down due to the kids not liking cheesecake (can you believe that?!) and DH trying to be good.

I used a mini silicone cheesecake pan that I sprayed with nonstick spray and they pulled without a hitch. Check out the original recipe on how to line the pans.


* Exported from MasterCook *


Individual Cheesecakes


Serving Size: 24
Categories: Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup graham cracker crumbs
1/2 teaspoon sugar -- white
2 tablespoons unsalted butter -- melted
8 ounces lowfat cream cheese
1/3 cup sugar -- white
1 large egg
1/2 teaspoon vanilla
1/4 teaspoon fresh lemon juice
1/4 cup sour cream, light

For Crust:

In a small bowl combine the graham cracker crumbs, sugar and melted butter. Press about teaspoon of crumbs on the bottoms of the muffin cups. Cover and refrigerate while making the filling.

For Filling:

In the bowl of an electric mixer, beat the cream cheese on low speed until smooth. Add the sugar and beat until combined. Scrape down the sides of the bowl and add the egg, one at a time beating for about 30 seconds. Add the vanilla extract, lemon juice, and sour cream and beat until incorporated.

Remove the crusts from the refrigerator and evenly divide the filling among the muffin cups.

Bake for about 18-20 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight).

If using silicone muffin cups they will pop right out. :)

Source:
"joyofbaking.com"
Yield:
"24 "
- - - - - - - - - - - - - - - - - - -

Per Serving : 53 Calories; 3g Fat (51.5% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 80mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas :

You can never go wrong with fresh fruit as a topping.

NOTES:

I used a mini silicone cupcake pan that was lightly sprayed with nonstick spray.

Approx. amount of lemon juice that was used but you can omit that if you would like.


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