Sunday, June 16, 2013

Mint Cheesecake

Crust 1 cup chocolate cookie crumbs mixed with 4 tablespoons melted butter
Mint Cheesecake
1 package 1/3 less fat cream cheese (room temp)
1/2 cup fat free yogurt 
2 eggs (room temp)
1/2 cup sugar
2 Tablespoons flour
1 teaspoon vanilla
4 Tablespoons Creme de Menthe
Preheat oven 325
Place cookie crumb mixture in bottom of pan, press firmly.
Beat cream cheese with yogurt. Add in sugar and flour mix until well blended. Add one egg at a time, beating just until incorporated. Stir in vanilla and Creme de Menthe by hand.
The mini cheesecakes baked for about 20 minutes. They began to crack a bit, but I think it was due to them being individual, they were not dry.

The batter made 12 mini cheesecakes and one 4 in
cheesecake.

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