CHEF JEFF — ONE BYTE AT A TIME: Miniature Lemon Cheesecakes

Mini-desserts such as this have become popular these days.

Miniature Lemon Cheesecakes

2 8-ounce bars cream cheese

¾ cup sugar

4 eggs

1 tablespoon fresh lemon juice

1 teaspoon vanilla

24 vanilla wafers

Heat oven to 350 degrees. Place paper liners in 24 muffin cups. Cut each bar of cream cheese into 6 pieces. Place in large bowl of electric mixer. Beat until smooth. Beat in sugar for 2 minutes. Beat in eggs one at a time. Beat in lemon juice and vanilla. Place wafer in bottom of muffin cups. Fill halfway with batter. Bake 20 minutes, or until tops are golden. Allow to cool before removing cupcake papers.

Yield: Serves 24.

Approximate nutritional analysis per serving: 130 calories, 58 percent of calories from fat, 8.5 grams fat (4.2 grams saturated, 56 milligrams cholesterol, 2.4 grams protein, 11.5 grams carbohydrates, no fiber, 91 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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