Serves: 12
Total Calories: 152
1. In large mixing bowl beat cream cheese and 1/2 cup sugar on medium speed of electric mixer until fluffy. Beat in lemon juice, 1/4 teaspoon vanilla and salt. Add eggs, one at a time, mixing until just combined after each addition.
2. Place crusts on baking sheet. Portion cream cheese mixture evenly into crusts. Bake at 325°F 20 minutes or until knife inserted into filling 1/2 inch from edge comes out clean.
3. In small bowl combine sour cream, 2 tablespoons sugar and 1/4 teaspoon vanilla. Carefully spread over hot cheesecakes. Bake at 325°F for 5 minutes. Cool on wire rack for 1 hour.
4. Garnish as desired. Store in refrigerator.
NOTE: Recipe may be divided to make 6 tarts. Use 4 ounces cream cheese, 1/4 cup sugar, 1 1/2 teaspoons lemon juice, 1/8 teaspoon vanilla, dash of salt and 1 egg to fill 1 package of Keebler Ready Crust Mini Graham Cracker Pie Crusts. For topping, use 1/2 cup sour cream, 1 tablespoon sugar and 1/8 teaspoon vanilla. Prepare and bake as directed above.
This Baked Cheesecake Classic Tarts recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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