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Miniature Cheesecakes Topped with Fruit Spread

in Diana's Recipe Book

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10 medium size muffin cup liners
10 vanilla wafers
1 - 8oz. package of light cream cheese
2 tbsp. granulated sugar
1 tsp. lemon juice
1 tsp. finely grated lemon zest
1 small egg
10 tbsp. fruit spread, any variety

Line muffin tins with paper liners. Place 1 vanilla wafer in each muffin liner.

In a bowl combine the cream cheese, sugar, lemon juice, zest and egg. Beat with an electric mixer until smooth.

Spoon filling into muffin cups and bake in a preheated 325°F oven for 20-25 minutes. Remove from oven and let cool. Top each with 1 tsp. of your favorite fruit spread

*Lemon zest is the bright yellow outer skin of a lemon. You can use a grater to remove this flavorful skin, or a tool called a zester.

Makes: 10 mini cheesecakes.

Source: DianasDesserts.com
Date: September 17, 2002


Reviewer: Sophie
very nice


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