Individual Lemon Cheesecakes with Berry Sauce

Individual Lemon Cheesecakes with Berry Sauce

Compliments of the Market District® Recipe Development Team

Makes:	12 mini cheesecakes
Prep Time:	20 min.
Cooking Time:
Bake Time:	30 min.
Chill Time:	45 min. Ingredients 2/3 cup graham cracker crumbs 1/2 cup plus 3 Tbsp. sugar, divided 2 Tbsp. margarine, melted 12  foil baking cups 2 8-oz. cream cheese bricks, softened 3 Tbsp. fresh-squeezed lemon juice 1 tsp. lemon zest 1/2 tsp. vanilla extract 2  eggs 1/2 cup fresh or frozen raspberries 1/2 cup fresh or frozen blueberries

Directions

Preheat oven to 325ºF. In a small bowl, combine the graham cracker crumbs, 2 tablespoons sugar and melted margarine with a fork. Line a standard cupcake pan with foil baking cups. Add about a tablespoon of mixture to each cup, pressing with the back of the spoon to pack the crumbs into a crust. Bake for 5 minutes, remove to cool. Leave oven on. Meanwhile, beat cream cheese, 1/2 cup sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in eggs. Fill each crust to 1/4-inch from the top with lemon cream cheese mixture. Bake for 25 minutes, until almost set. Allow to cool at room temperature, then refrigerate for at least 45 minutes to set. Place berries and 1 tablespoon sugar in a medium glass bowl. Microwave for about 1 minute or until berries begin to burst. Stir until well combined. Top each cheesecake with a spoonful of berry sauce.

Nutritional Information (Per serving): Calories 220, Fat 15g, Sat Fat 9g, Trans Fat 0g, Cholesterol 75mg, Sodium 160mg, Total Carbohydrate 17g, Fiber 1g, Sugars 13g, Protein 3g, Vitamin A 2%, Vitamin C 8%, Calcium 8%, Iron 2%*

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