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Reviews Date of last review
Fri April 29, 2011
Recommended By Average Price Average Rating
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Description: These little cakes are soooo versitile- and are always always always a huge hit! You can add food dye to the sour cream topping to make more festive- orange for halloween, red and green for the holidays, they will love it! Feel free to substitute a Ginger snap for the vanilla wafer for a firmer crust. Just adjust carb count. Enjoy!
Ingredients: Mini Cheesecakes with Sour Cream Topping

6 sugar free vanilla wafers (optional for crust)
1 tsp fresh lemon juice
1/2 cup sugar substitute
1 tsp vanilla extract
8 oz low fat cream cheese, softened
1 large egg
1/2 cup sour cream, low fat (for topping)
3 tablespoons sugar substitute (for topping)

Note: To create a more festive look, add red or green food coloring to
sour cream topping. Decorate with sugar free sprinkles or candy.
How To Prepare: Pre-heat oven to 325┬░F. Line muffin pan with cupcake liners; if crust is desired,
place 1 vanilla wafer into each liner. In electric mixer, combine lemon juice, 1/2 cup
sugar substitute, vanilla extract, cream cheese and egg. Beat at medium speed,
scraping down sides, until smooth (about 3 minutes). Spoon cream cheese
mixture over each cookie, filling cups 3/4 full. Bake for 30 minutes. To make
topping, mix together sour cream and 3 tablespoons sugar substitute in small
bowl. Spoon about 1 tablespoon sour cream mixture onto each partially baked
cheesecake. Continue baking for 10 minutes or until set. Allow to cool prior to
removing from pan. Chill cakes until firm (1 to 2 hours).

Servings: 6

Amount per serving: Calories 60.94, Total Fat 3.78 g, Saturated Fat 2 g,
Carbohydrates 2.51 g, Dietary Fiber 0.08 g, Net Carbohydrates 2.43 g, and
Protein 4.01 g.
Effort (Easy, Average, Difficult): Easy
Junior LCF Member
Posts: 6
Registered: February 2001
Location: NY

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