Ingredients

The following ingredients have 4 Servings
  • 1 cup graham cracker crumbs
  • 4 tablespoons melted butter
  • 16 ounces full fat cream cheese (at room temperature)
  • 2/3 cup granulated sugar
  • 2 eggs (at room temperature)
  • 1/4 cup full fat sour cream (at room temperature)
  • 1 teaspoon vanilla extract
  • zest of 2 lemons
  • juice of 1/2 lemon
  • whipped cream and lemon zest for garnish ((optional))

Instruction

  • Preheat your oven to 325 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners. Set aside.
  • In a bowl, combine the graham cracker crumbs and melted butter until the crumbs are moistened.
  • Add a heaping tablespoon of the crumb mixture into the bottom of each paper liner and press down to pack the crumbs together to form a crust.
  • Add the room temperature cream cheese to a large bowl and mix with a hand mixer on medium-high speed until creamy and smooth.
  • Add the sugar and mix well for about 3 minutes.
  • Add the eggs one at a time and mix well after each addition, scraping down the bowl to make sure everything is incorporated.
  • Add the sour cream, vanilla, lemon juice and zest, and mix well on low speed until well blended.
  • Divide the cream cheese mixture evenly between the 12 prepared cups and pour it in over the crusts.
  • Tap the muffin tin on the counter to help any bubbles rise to the surface, and then bake at 325 degrees Fahrenheit for about 20-23 minutes or until the edges of the cheesecakes are set and the middles have a slight jiggle.
  • Let the cheesecakes cool at room temperature until cooled, and then chill them for at least 3 hours or overnight.
  • Before serving, garnish with a swirl of whipped cream and some lemon zest or lemon slices. OR, use fresh berries and whipped cream, if desired.