Individual Sized Lemon Cheesecakes

Base

¼ cup graham crumbs
1/8 cup butter (melted)
Pinch sugar
1/8 tsp Lemon zest

1. Combine all the ingredients into a small bowl.  Evenly distribute in 3 3.5”-4” ramekins and pack down.
2. Bake at 375ºF for 10-15 mins.

Filling

½ tsp lemon zest
1 tbsp lemon juice
¼ cup sugar
1 pkg (8 oz.) cream cheese (room temperature)
1 egg (separate white and yolk)

1. Cream cream cheese with a hand mixer until tender.  Then add in sugar, lemon juice, zest and egg yolk.
2. In a separate bowl mix egg white on high until light and fluffy.
3. Gently fold in egg whites into cream cheese filling.
4. Pour into each of the three ramekins
5. Bake at 325ºF for 45 mins
6. Let cool or refrigerate.

Topping

½ cup whipping cream
½ cup berries of your choice (raspberries are very good)
2 tsp icing sugar (normal sugar is fine as well)

1. Mix whipping cream until firm peak.
2. Then add in sugar.
3. Gently mix in berries with a spatula

When you are ready to serve, top cheesecake with whipped cream topping.