Lemon Ginger Cheesecakes

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

Qty Ingredient
2 cupsginger snap crumbs
1 teaspoonslemon rind, grated
1 teaspoonsvanilla
1/3 cupslemon juice
1 cupssugar
24 ounceslow-fat cream cheese, softened
4 eggs
3 tablespoonsbrown sugar
1/4 cupsbutter, melted
garnishlemon rind curls
Photo coming soon!

Directions:

  1. Preheat oven to 325 degrees.
  2. 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.
  3. 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.