Mini Cheesecakes Recipe

Ingredients:

For the Crust:

1 cup graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted

For the Filling:

2 (8 oz) packages cream cheese, softened
2/3 cup sugar
1 teaspoon vanilla extract (or vanilla bean paste)
3 large eggs (room temperature)
½ cup sour cream
1 tablespoon lemon zest
Pinch of salt

Instructions:

Preheat Oven:

Preheat your oven to 325°F (160°C).
Prepare the Crust:

In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
Press the mixture firmly into the bottom of lined muffin tins or mini cheesecake pans to form an even crust.
Bake for 8-10 minutes until slightly golden. Let cool.
Make the Filling:

In a large mixing bowl, beat the cream cheese until smooth with an electric mixer.
Gradually add sugar and vanilla, mixing until combined.
Add eggs one at a time, mixing on low speed just until blended (avoid overmixing).
Mix in sour cream, lemon zest, and a pinch of salt until smooth.
Assemble:

Pour the filling evenly over the cooled crusts, filling each about 2/3 full.
Tap the pan gently to release any air bubbles.
Bake:

Bake for 15-18 minutes until the centers are just set. They should still have a slight jiggle.
Turn off the oven and crack the door, allowing them to cool in the oven for about 30 minutes.
Chill:

Once cooled, refrigerate for at least 4 hours or overnight for the best flavor and texture.
Serve:

Garnish with whipped cream, a slice of lemon, or your favorite fruit sauce before serving.

Tips:

Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature for a smoother batter.
Water Bath: For creamier cheesecakes, consider using a water bath (place the muffin tin in a larger pan filled with water during baking).
Flavor Variations: Try adding crushed fruit or chocolate chips to the filling for different flavors!

Enjoy your upgraded mini cheesecakes!