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Receta Mini Lemon Cheesecakes With Raspberry Sauce
by Global Cookbook

Mini Lemon Cheesecakes With Raspberry Sauce
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Ingredientes

  •     Vegetable cooking spray as needed
  • 9 x gingersnaps crushed
  • 1 1/2 pkt 33%-less-fat cream cheese - (8 ounce ea)
  • 2/3 c. sugar
  • 1 Tbsp. cornstarch
  • 1 lrg egg
  • 1/4 c. egg substitute
  • 1 Tbsp. grated lemon rind
  • 1 tsp vanilla extract
  •     Raspberry Sauce (see recipe)

Direcciones

  1. Coat 6 (4-oz) individual baking dishes with cooking spray; sprinkle proportionately with cookie crumbs.
  2. Beat cream cheese at medium speed with an electric mixer till smooth.
  3. Combine sugar and cornstarch; add in to cream cheese, beating till blended. Add in egg and egg substitute, beating till blended. Stir in rind and vanilla. Spoon mix proportionately into prepared dishes. Place in a 13- by 9-inch pan; add in boiling water to a depth of 1 inch.
  4. Bake at 325 degrees for 30 to 35 min or possibly till set. Remove baking dishes from pan; cold completely on wire racks. Cover and refrigerateup to 8 hrs, if you like. Serve with Raspberry Sauce.
  5. This recipe yields 6 servings.
  6. Comments: This tart dessert makes a sweet, pretty finale to your meal. It also contains respectable amounts of fiber and calcium.