Lemon Ginger Cheesecakes
Submitted by: Joni Hilton
Serving Size: 18
Nutritional Information: 258 calories, 17g fat, 9g saturated fat, 95mg cholesterol, 193mg sodium, 22g carbohydrate, 0g fiber, 4g protein
Ingredients
Quantity
ginger snap crumbs
2 cups
butter, melted
1/4 cups
brown sugar
3 tablespoons
eggs
4
low-fat cream cheese, softened
24 ounces
sugar
1 cups
lemon juice
1/3 cups
vanilla
1 teaspoons
lemon rind, grated
1 teaspoons
lemon rind curls
garnish
Directions
Preheat oven to 325 degrees. Line 18 muffin tin cups with cupcake papers. Combine ginger snap crumbs with butter and brown sugar; press mixture into the bottoms of papers. Do not bake. Beat cream cheese and sugar until well mixed. Add eggs, lemon juice, vanilla, and lemon rind; beat thoroughly. Pour mixture into crusts. Bake at 325 degrees for 20 minutes. Freeze for 30 minutes. Top with curls of lemon rind.
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