| Cuisine: American | Type: Dessert | Serves: 6 |
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Source:
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Food & Family Magazine, Spring 2020 |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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Great fast and easy recipe. Can use other things besides lemon curd if desired. Cheesecakes will fall in the middle leaving a perfect place for the curd. |
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Serving Suggestions:
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Ingredients:
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6 (2 inch) ginger snaps 1 8oz package Philly Cream Cheese, softened 1/4 cup sugar 1 tsp. flour 1 tsp. each zest and juice from 1 lemon 1 egg 3/4 cup (about 1/4 of 8 oz tub) Cool whip 1/8 tsp. ground ginger 6 tbs. lemon curd |
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Instructions:
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Heat oven to 350 Place 1 gingersnap in each of 6 paper-lined muffin cups. Beat cream cheese inmedum bowl with mixer until creamy. Add sugar, flour lemon zest and lemon juice; mix well. Add egg; be a just until blended. Spoon into prepared muffin cups. Bake 25 to 30 min or until centers are almost set. Cool 10 min. Remove cheesecakes from pan to wire rack and col completely. Refrigerate for 1 hour. Remove cheesecakes from paper liners. Mix Cool Whip and ginger until blended. Top with lemon cur and Cool Whip mixture. Add some extra lemon zest if you like. Enjoy |
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Related recipes:
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None |
2024-07-29