Mini Lemon Cheesecakes With Graham Cracker Crust - cooking recipe

Ingredients

1/3 cup graham cracker crumbs
1 tablespoon margarine, melted
1 tablespoon sugar
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon grated lemon rind
1/4 teaspoon vanilla
1 egg
fruit preserves (optional)

Preparation

Combine crumbs, margarine and 1 tablespoon sugar.
Press rounded measuring tablespoonfuls of crumb mixture onto bottom of each of 12 paper-lined muffin cups.
Bake at 325 degrees for 5 minutes.
Combine cream cheese, 1/4 cup sugar, juice, rind and vanilla; mix at medium speed with an electric mixer until well blended.
Blend in egg; pour over crusts, filling muffin cups 3/4 full.
Bake at 325 degrees for 25 minutes.
Cool before removing from pan.
Chill in refrigerator until ready to serve.
To serve, gently remove paper; top with preserves (optional).
To Make Ahead: Wrap chilled cheesecakes individually in saran wrap, then place them in a ziploc bag and freeze. When ready to serve, gently remove paper; let stand at room temperature for 40 minutes; top with preserves (optional).