Wednesday, March 16, 2011

Citrus Mini Cheesecakes

Need nibbles for a crowd? Cheesecake bars stir together in minutes and satisfy palates with a citrus twist.

Prep Time
15 Minutes

Total Time
1:55 Hr:Mins

Makes
60 mini cheesecakes


Crust
1 1/2 cups Original Bisquick® mix
1/2 cup sugar
1 teaspoon grated lime, lemon or orange peel
1/3 cup firm butter or margarine

Filling
3 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
2 tablespoons Original Bisquick® mix
1 teaspoon grated lime, lemon or orange peel
1 1/4 cups milk
3 tablespoons lime, lemon or orange juice
1 teaspoon vanilla
3 eggs
Citrus peel, if desired


1.Heat oven to 375°F. In medium bowl, stir crust ingredients except butter. With pastry blender (or pulling 2 table knives through ingredients in opposite directions), cut in butter until mixture looks like coarse crumbs. Pat on bottom of ungreased 15x10x1-inch pan. Bake 10 minutes.

2.Meanwhile, in large bowl, beat cream cheese, 1 1/2 cups sugar, 2 tablespoons Bisquick mix and 1 teaspoon lime peel with electric mixer on medium speed until blended and fluffy. On low speed, beat in milk, lime juice, vanilla and eggs until blended. Beat on low speed 2 minutes longer. Pour over partially baked crust.

3.Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Refrigerate until ready to serve. For mini cheesecakes, cut into 10 rows by 6 rows. Garnish with citrus peel. Store covered in refrigerator.

Makes 60 mini cheesecakes

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