Friday, November 5, 2010

Individual Lemon Cheesecakes

12 Golden Oreo cookies
8 oz lemon quark (you can sub 1 block 1/3 less fat cream cheese and 1/2 tsp lemon extract)
1/2 cup natural cane sugar
1 tbsp pure vanilla extract
2 eggs, at room temperature
1/2 cup 0% Honey Greek yogurt

Preheat oven to 275. Line standard muffin tins with liners.

Place 1 whole cookie in the bottom of each of 12 lined cups.

In the bowl of an electric mixer, beat the quark, scraping down sides of bowl as needed. Add in sugar and beat until combined. Beat in vanilla.Beat in one egg at a time, scraping down the sides of the bowl as needed. Beat in yogurt.

Spoon batter evenly among the 12 lined cups, filling each almost to the top. With the back of a spoon, smooth out the top of each filled cup.

Bake, rotating pans halfway through, until filling is set, 25-30 minutes. Let cool on a wire rack.

Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.

3.33 points for one cheesecake

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