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
|2 cups||ginger snap crumbs|
|1 teaspoons||lemon rind, grated|
|1/3 cups||lemon juice|
|24 ounces||low-fat cream cheese, softened|
|3 tablespoons||brown sugar|
|1/4 cups||butter, melted|
|garnish||lemon rind curls|
- 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.