Individual Mini Cheesecakes

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 1 (8 ounce) package philadelphia cream cheese, regular
• 2 (8 ounce) packages philadelphia cream cheese, fat free
• 1 cup fat free sour cream
• 3 egg whites
• 1 egg yolk
• 3 -5 drops yellow food coloring (optional)
• 1/2 tablespoon vanilla extract
• 2 inches lemons, rind of, real thin, best done with a vegetable peeler (square inches)
• 12 (1 g) packets splenda sugar substitute

Recipe

• 1 bring cream cheese to room temperature.
• 2 in food processor beat all ingredients 15 minutes.
• 3 heat oven to 200ºf.
• 4 fill individual ramekin bowls (6 oz.) to make 12 servings.
• 5 fill an ovensafe dish with water and place on lowest rack in oven.
• 6 place ramekin bowls on cookie sheet and place on next rack up.
• 7 bake at 200ºf for 1 hour.
• 8 turn oven off.
• 9 leave cheesecake in oven for another hour.
• 10 remove from oven and let cool.
• 11 place in large zip-lock bags and store in refrigerator, will keep up to 3 weeks.