Recipe Index

Ingredients

• Graham Cracker Crust: 2/3 cup graham cracker crumbs (about 5 1/2 full sheet graham crackers)
• 2 Tablespoons unsalted butter, melted
• 1 Tablespoon granulated sugar
• Cheesecake: 8 ounces full-fat brick cream cheese, softened to room temperature
• 1/4 cup granulated sugar
• 1/4 cup full-fat sour cream, at room temperature
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon fresh lemon juice (optional, but recommended)
• 1 large egg, at room temperature

Method

1. Heat the oven to 350°F and line a standard 12-count muffin pan with 9 to 10 paper liners, leaving the remaining slots empty.
2. Stir the graham cracker crumbs, melted butter and 1 tablespoon of granulated sugar together until the mixture looks like damp sand, then press a heaping tablespoon firmly into the bottom of each liner and pre-bake the bases for 5 minutes.
3. Beat the softened cream cheese with the 1/4 cup of granulated sugar on medium-high until completely smooth and creamy, about 1 minute.
4. Beat in the sour cream, vanilla extract and lemon juice until fully combined, then add the egg on medium speed and mix only until it disappears into the thick batter.
5. Divide the batter between the warm crusts, about 1 tablespoon per liner, and bake for 18 to 20 minutes until the edges are set and the centres jiggle only slightly.
6. Cool the pan on a wire rack for 30 minutes at room temperature, then refrigerate the mini cheesecakes for at least 2 hours before peeling off the liners and serving them chilled.

Total: 3h 15m

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data