Post by chief_cook2 on May 15, 2003 13:54:34 GMT -6
A dessert bar mix is the first step to these super-simple lemon delights.
1 package lemon bar mix (I used Betty Crocker's)
1 package (3 ounces) cream cheese, softened
3 eggs
1/3 cup water
Powdered sugar, if desired
1. Heat oven to 350ºF. Place miniature paper baking cup in each of 36 to 48 miniature muffin cups. Divide Ready-Mixed Crust (dry) evenly among muffin cups (1 to 2 teaspoons each); press in bottoms of cups, using back of measuring spoon. Bake 6 to 8 minutes or until very light brown.
2. For smoothest filling, beat cream cheese and 2 eggs thoroughly in medium bowl, using wire whisk; stir in Filling Mix, water and remaining egg until smooth (a few tiny lumps may remain). Fill muffin cups about 3/4 full (about 1 tablespoon each) with cream cheese mixture.
3. Bake 20 to 25 minutes or until firm. Cool 10 minutes before removing from pan. For best flavor, refrigerate 2 hours before serving. Just before serving, sprinkle with powdered sugar. Store tightly covered in refrigerator up to 48 hours. Or freeze cheesecakes tightly wrapped in airtight container up to 4 months.
1 package lemon bar mix (I used Betty Crocker's)
1 package (3 ounces) cream cheese, softened
3 eggs
1/3 cup water
Powdered sugar, if desired
1. Heat oven to 350ºF. Place miniature paper baking cup in each of 36 to 48 miniature muffin cups. Divide Ready-Mixed Crust (dry) evenly among muffin cups (1 to 2 teaspoons each); press in bottoms of cups, using back of measuring spoon. Bake 6 to 8 minutes or until very light brown.
2. For smoothest filling, beat cream cheese and 2 eggs thoroughly in medium bowl, using wire whisk; stir in Filling Mix, water and remaining egg until smooth (a few tiny lumps may remain). Fill muffin cups about 3/4 full (about 1 tablespoon each) with cream cheese mixture.
3. Bake 20 to 25 minutes or until firm. Cool 10 minutes before removing from pan. For best flavor, refrigerate 2 hours before serving. Just before serving, sprinkle with powdered sugar. Store tightly covered in refrigerator up to 48 hours. Or freeze cheesecakes tightly wrapped in airtight container up to 4 months.