Citrus Mini Cheesecakes

 

1 1/2

cups Original Bisquick® mix

1/2

cup sugar

1

teaspoon grated lime, lemon or orange peel

1/3

cup firm butter or margarine

3

packages (8 oz each) cream cheese, softened

1 1/2

cups sugar

2

tablespoons Original Bisquick® mix

1

teaspoon grated lime, lemon or orange peel

1 1/4

cups milk

3

tablespoons lime, lemon or orange juice

1

teaspoon vanilla

3

eggs

Citrus peel, if desired

• 1 Heat oven to 375°F. In medium bowl, stir crust ingredients except butter. With pastry blender (or pulling 2 table knives through ingredients in opposite directions), cut in butter until mixture looks like coarse crumbs. Pat on bottom of ungreased 15x10x1-inch pan. Bake 10 minutes.
• 2 Meanwhile, in large bowl, beat cream cheese, 1 1/2 cups sugar, 2 tablespoons Bisquick mix and 1 teaspoon lime peel with electric mixer on medium speed until blended and fluffy. On low speed, beat in milk, lime juice, vanilla and eggs until blended. Beat on low speed 2 minutes longer. Pour over partially baked crust.
• 3 Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Refrigerate until ready to serve. For mini cheesecakes, cut into 10 rows by 6 rows. Garnish with citrus peel. Store covered in refrigerator.