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∙ 34 ∙ ∙ 35 ∙
Lemon
Cheesecake Bites
Ingredients:
4 two-cracker sheets of graham crackers
3 tbsp unsalted butter, melted
8 oz cream cheese, at room
temperature
¼ cup sugar
3 tablespoons sour cream
1 large egg
1 tsp grated lemon zest
¼ tsp vanilla extract
Directions:
1. Add one small Silicone Cup full of water to the Heating Plate of the Deluxe Egg
Bite Maker.
2. Lightly spray the inside of the Silicone Cups with a nonstick cooking spray so
that the cheesecake bites release cleanly.
3. For the crust, in a food processor, whirl the graham crackers until they are
ne crumbs. Transfer the crumbs to a mixing bowl. Add the butter, working it
in until the mixture resembles moist sand and clings together when pressed
between your ngers. Set aside. Wipe out the food processor bowl.
Makes 10 cheesecake bites using small Silicone Cups or 2 cheesecakes
using Large Silicone Cup.
4.
For the lling, in a food processor, whirl the cream cheese and sugar until
blended, then blend in the sour cream and lemon zest. Add the egg and
vanilla and blend again. Fill each Silicone Cup with cheesecake mixture to just
below the rim. Tap the lled cup on the counter to eliminate air bubbles.
5. Measure about 1 tbsp of buttery crumbs, press until they cling together then
place onto the top of lled cup. Repeat to fully cover cream cheese mixture in
all the cups.
6. Cut foil into 4x4” pieces, coat lightly with nonstick cooking spray. Wrap cups in
foil, pinching to tuck it tightly around the sides.
7. Plug in the Deluxe Egg Bite Maker and cook the cheesecake bites for
12 minutes.
8. Remove the foil and let the cheesecake bites sit for 5 minutes. Run a thin
knife around inside cups then unmold. Cool cheesecake bites for 15 minutes.
Refrigerate for 30 minutes to rm cheesecake bites.
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