Individual Cheesecake Delights Recipe - Cooking Index
Individual Cheesecake Delights Recipe - Cooking Index
| 10 | Gingersnaps | |
| 1/2 cup | 73g / 2.6oz | Part-skim ricotta cheese |
| 3 oz | 85g | Neufchatel cheese |
| 1/3 cup | 65g / 2.3oz | Big chief sugar |
| 1 | Egg | |
| 1 teaspoon | 5ml | Vanilla extract |
| 1/4 cup | 59ml | Nonfat vanilla yogurt |
| 3/4 cup | 177ml | Frozen raspberries |
| Or | ||
| 1 | Ripe nectarine |
Preheat oven to 375F degrees. Line muffin tins with paper baking liners. Place 1 gingersnap in the bottom of each.
In food processor or blender, blend cheeses, sugar, egg, lemon juice and vanilla extract. Pour mixture evenly over gingersnaps into muffin tins.
Bake for 15-20 minutes until cheesecakes set.
Remove muffin tins from oven, cool, and chill thoroughly. When chilled remove individual cheesecakes from muffin tins and discard paper liners.
In food processor blend vanilla yogurt and raspberries. Or, mash nectarine and stir in with vanilla yogurt. Spread over individual cheesecakes.
Source:
Mrs. C. B. Zaiser, Atwater Grange, Portage County, OH
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