Name: Mini Cheesecakes III
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 0.33333334326744 cup graham cracker crumbs; 1 tablespoon white sugar; 1 tablespoon margarine, melted; 1 (8 ounce) package cream cheese, softened; 0.25 cup white sugar; 1.5 teaspoons lemon juice; 0.5 teaspoon grated lemon zest; 0.25 teaspoon vanilla extract; 1 egg

Ingredients

6 serv.

0.33333334326744 cup graham cracker crumbs
1 tablespoon white sugar
1 tablespoon margarine, melted
1 (8 ounce) package cream cheese, softened
0.25 cup white sugar
1.5 teaspoons lemon juice
0.5 teaspoon grated lemon zest
0.25 teaspoon vanilla extract
1 egg

Instructions

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1 Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan.
2 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.
3 Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
4 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.