1/3 c Graham Cracker Crumbs
1 tb Margarine, Melted
1/4 c Sugar
1/2 ts Grated Lemon Peel
1 Large Egg
1 tb Sugar
8 oz Cream Cheese, Softened
1 1/2 ts Lemon Juice
1/4 ts Vanilla
Garnishes *
* Garinishes can include fresh fruit, or strawberry or apricot preserves.
Combine crumbs, sugar and margarine. Press rounded meassuring Tablespoons-
ful of crumb mixture onto bottom of each of six paper-lined muffing cups.
Bake at 325 degrees F., 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 ful. Bake at 325 degrees F., 25 minutes. Cool before
removing from pan. Chill. Top with garnishes just before serving.
MAKE AHEAD:
Wrap cilled cheescakes individually in plastic wrap; freeze. Let stand at
room temperature 40 minutes before garnishing and serving.
Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
Yields
6 Servings