Mini Cheesecakes III Chef John's Recipe

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Mini Cheesecakes III

"This is a delicious recipe that is perfect for an on-the-go snack. Plus it is a great treat for kids."

Ingredients :

• Crust:
• 1/3 cup graham cracker crumbs
• 1 tablespoon white sugar
• 1 tablespoon margarine, melted
• Filling:
• 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

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H15M

• Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan.
• In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
• Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
• Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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