Mini Lemon Cheesecakes with Raspberry Sauce

Categories: Pie-cobbler-cheesecake- tarts

Ingredients

• vegetable cooking spray
• 9 gingersnaps, crushed
• 1 1/2 (8 oz.) pkg. 33% less-fat cream cheese
• 2/3 cup sugar
• 1 Tbsp. cornstarch
• 1 large egg
• 1/4 cup egg substitute
• 1 Tbsp. grated lemon rind
• 1 tsp. vanilla extract
• Raspberry Sauce:
• 1/4 cup sugar
• 2 Tbsp. water
• 2 (6 oz.) containers fresh raspberries

Directions

1. Coat 6 (4 oz.) individual baking dishes with cooking spray; sprinkle evenly with cookie crumbs.
2. Beat cream cheese at medium speed with an electric mixer until smooth.
3. Combine sugar and cornstarch; add to cream cheese, beating until blended. Add egg and egg substitute, beating until blended. Stir in rind and vanilla. Spoon mixture evenly into prepared dishes. Pace in a 13 × 9 inch pan; add boiling water to a depth of 1 inch.
4. Bake at 325 degrees for 30 to 35 minutes or until set. Remove baking dishes from pan; cool completely on wire racks. Cover and chill up to 8 hours, if desired. Serve with Raspberry Sauce.

5. Raspberry Sauce:

6. Bring sugar and water to a boil in a small heavy saucepan. Boil 1 minute. Remove mixture from heat; gently stir in raspberries. Serve sauce over cheesecakes.

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