Individual Mini Cheesecakes - cooking recipe

Ingredients

1 (8 ounce) package Philadelphia Cream Cheese, regular
2 (8 ounce) packages Philadelphia Cream Cheese, fat free
1 cup fat free sour cream
3 egg whites
1 egg yolk
3 -5 drops yellow food coloring (optional)
1/2 tablespoon vanilla extract
2 inches lemons, rind of, real thin, best done with a vegetable peeler (square inches)
12 (1 g) packets Splenda sugar substitute

Preparation

Bring cream cheese to room temperature.
In food processor beat all ingredients 15 minutes.
Heat oven to 200\u00b0F.
Fill individual ramekin bowls (6 oz.) to make 12 servings.
Fill an ovensafe dish with water and place on lowest rack in oven.
Place ramekin bowls on cookie sheet and place on next rack up.
Bake at 200\u00b0F for 1 hour.
Turn oven off.
Leave cheesecake in oven for another hour.
Remove from oven and let cool.
Place in large Zip-Lock bags and store in refrigerator, will keep up to 3 weeks.