Lime Cheesecake (individual servings)
Two to four 1-cup servings
- 3 tbsp (50 mL) butter, melted
- 1/2 cup (125 mL) graham cracker crumbs
- 1 tbsp (15 mL) sugar
- 8 oz (250 g) cream cheese, softened
- 1/3 cup (75 mL) sugar
- zest of one lime
- 2 tbsp (25 mL) fresh lime juice
- 1 egg
Adapted from patentandthepantry.com
Combine the graham cracker crumbs with melted butter and 1 tbsp (15 mL) sugar.
Divide between two to four 1-cup (250 mL) jars or ramekins and press into the bottom.
Mix the rest of the ingredients until smooth.
Divide evenly into jars or ramekins with crumbed bottoms.
Place in microwave for 2 minutes.
The top of the cheesecake should appear dry when cooked.
If it doesn’t look quite done, microwave at 30-second intervals until the tops appear dry.
If you don’t have a rotating microwave tray, cook for 1 minute then turn the jars or ramekins and microwave for another minute.
Chill in refrigerator for 1 hour. Garnish with whipped cream or fresh berries and serve