Peppermint Cheesecake
INGREDIENTS:
1/3 c Graham Cracker Crumbs 1 1/2 ts Lemon Juice
1 tb Sugar 1/2 ts Grated Lemon Peel
1 tb Margarine, Melted 1/4 ts Vanilla
8 oz Cream Cheese, Softened 1 ea Large Egg
1/4 c Sugar 1 x Garnishes *
1/3 c Graham Cracker Crumbs 1 1/2 ts Lemon Juice
1 tb Sugar 1/2 ts Grated Lemon Peel
1 tb Margarine, Melted 1/4 ts Vanilla
8 oz Cream Cheese, Softened 1 ea Large Egg
1/4 c Sugar 1 x 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.
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.