2/3 c graham cracker crumbs
2 8oz pkg. cream cheese
2 Tbsp. white sugar
1/2 c white sugar
2 Tbsp. margarine, melted
3 tsp. lemon juice
1/2 tsp vanilla extract
Preheat oven to 325 degrees F. Grease or line with liners a 12 cup muffin pan. In medium bowl, mix together the graham cracker crumbs, sugar and margarine with a a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on. Beat together the cream cheese, sugar, lemon juice and vanilla until fluffy. Mix in the eggs. Pour the cream cheese mixture into the muffin cups filling each until 3/4 full. Bake at 325 degrees F for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.
I'm not sure if you noticed but I titled this "recipe flop." I'm sure that is a little dramatic but hey, what can I say? Anyway, I wasn't a big fan of this recipe but Mike really liked it so that is why I decided to post it. For me the cheesecake part was not creamy enough for me and the flavor just didn't seem smooth. Who knows?
Anyway, the reason that I chose this recipe this week was to make something that was already portioned out for us. You know the whole portion control is one of the best way to control your weight? I'm not sure if they included cheesecake in this equation but I figured it couldn't hurt to try.
With that being said, make sure to check out Shelley's Sweet Friday recipe.
Have a good weekend!