Individual Mini Cheesecakes

Name: Individual Mini Cheesecakes
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 12 serving(s)
Ingredients: 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

Submitted by Renate

"This is fat reduced cheese cake. The original can be found in the Atkins Diet Cookbook"

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Ready In:: 2hrs 20mins
Ingredients:: 9
Serves:: 12

ingredients

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

directions

Bring cream cheese to room temperature.
In food processor beat all ingredients 15 minutes.
Heat oven to 200ºF.
Fill individual ramekin bowls (6 oz.) to make 12 servings.
Fill an ovensafe dish with water and place on lowest rack in oven.
Place ramekin bowls on cookie sheet and place on next rack up.
Bake at 200ºF for 1 hour.
Turn oven off.
Leave cheesecake in oven for another hour.
Remove from oven and let cool.
Place in large Zip-Lock bags and store in refrigerator, will keep up to 3 weeks.