Ingredients
1 cup graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons sugar
1/2 cup heavy cream
2 (8 ounce) packages low-fat cream cheese
1/2 cup sugar
2 eggs
1 teaspoon lemon rind
1/2 teaspoon vanilla
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Achievable elevated desserts — laminated doughs, cakes, custards
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Compact chopper — pesto, salsa, baby food, dressings, nut butter
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Preheat oven to 325°F. Line muffing tins with paper. In med bowl, combine crumbs, butter and sugar. Divide among muffin cups and press firmly. Bake 5 minutes and cool. In a small bowl, beat cream until stiff peaks form. In another bowl, beat cream cheese until fluffy. Add sugar, beat until smooth. Beat in eggs, one at a time, just until blended. Stir in lemon rind and vanilla, fold in whipped cream. Spoon filling into muffin cups. Bake until set, about 25 minutes. Cover pan with plastic wrap and chill at least 4 hours.