INGREDIENTS
FOR THE CRUST:
- 5 tbsp. unsalted butter – melted
- 1 c. graham cracker crumbs
- 2 tbsp. granulated sugar
- pinch salt
FOR THE FILLING:
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- 12 oz. 1 ½ blocks original cream cheese, room temperature
- 2/3 c. granulated sugar
- 2 tbsp. all-purpose flour
- 1/2 c. sour cream OR ricotta – room temperature
- 1 1/2 tsp. vanilla extract
- 1/4 c. fresh lemon juice
- Zest of 2 lemons
- 2 large eggs – room temperature
INSTRUCTIONS
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Preheat oven to 325 degrees. Line a standard size muffin tin with 12 paper liners, set aside.
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In a small mixing bowl, combine the melted butter, graham cracker crumbs, granulated sugar, and salt. Mix until the crumbs are moist.
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Scoop 1 ½ tablespoons of the graham mixture into the bottom of each liner. Press to create a firm, even crust. Bake for 6-8 minutes, then remove and allow to cool.
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In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), add the cream cheese, sugar and flour. Beat on medium speed for 3 minutes until smooth.
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With mixing speed on low, gradually add the sour cream, vanilla, lemon juice and zest. Beat for 2 minutes on medium speed.
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Add eggs one at a time, mixing well after each addition. Beat for an additional minute on medium speed.
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Divide the batter between the 12 muffin liners. They will be full, just make sure they have at least ⅛ inch of liner showing. Tap the pan on the counter 3 times. Place into the oven and bake for 24-26 minutes. They will still look moist in the center but will set as they cool.
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Crack the door to the oven and allow the cheesecakes to rest for 10 minutes before transferring the pan to a wire rack to cool completely. Chill in the refrigerator for at least an hour before serving.
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Top with freshly grated lemon zest, homemade lemon curd, a slice of lemon, or fresh fruit for garnish.