Lemon Cheesecake Bites

Ingredients:

• 1/3 cup lemon snap cookie crumbs (or graham cracker)
• 2 tbsp butter, melted
• Zest of 1 lemon
• 1/4 cup ricotta cheese
• 2 oz cream cheese
• 1 egg
• 1/4 cup sugar, plus 2 tbsp
• Juice of 1/2 lemon

How to Prepare:
1) Preheat oven to 350. In a food processor, grind up enough lemon snap (or graham cracker) cookies to get 1/3 cup of crumbs. Pour melted butter in and mix until well mixed. Spoon a tightly packed tablespoon in each cup of a well greased/buttered mini muffin tray.

2) In the food processor, combine the ricotta, cream cheese, egg, sugar, half of the lemon zest, and lemon juice. Pour into each muffin cup.

3) Place muffin tray in a large baking dish (I use a 9x13 pyrex dish). Fill the larger dish with water so that it reaches halfway up the muffin tray.

4) Bake for 25 minutes, then remove and place tin on wire racks to cool for 30 minutes. Then place in the fridge to chill for at least 15 minutes. Combine the remaining lemon zest with sugar (I use about 2 tbsp) to garnish each bite with. Use a knife along the edges to get the cheesecake bits out, and enjoy!