Perfect Mini Cheesecakes

This cheesecake recipe, Perfect Mini Cheesecakes, leans on fresh lemon juice and vanilla extract. It makes 12 mini cheesecakes and takes about 295 minutes.

• Yield 12 mini cheesecakes
• Ready in 295 minutes
• Prep 25 minutes
• Cook 30 minutes

Ingredients

Crust

• ¾ cup ( 83 g ) graham cracker crumbs (about 5 rectangle graham crackers, crushed)
• 2 tablespoons ( 27 g ) granulated sugar
• 3 tablespoons ( 43 g ) butter, melted

Cheesecake Batter

• 12 ounces ( 340 g ) full fat cream cheese, softened to room temperature
• ⅔ cup ( 141 g ) granulated sugar
• ⅓ cup ( 80 g ) sour cream, at room temperature
• 1 large ( 50 g ) egg, at room temperature
• 1 large ( 18 g ) egg yolk, at room temperature
• 1 tablespoon fresh lemon juice
• ½ teaspoon vanilla extract

Instructions

1. Preheat the oven to 325 degrees F. Line a 12-cup muffin tin with paper liners. Lightly grease the liners with nonstick cooking spray. Set aside. (See note below for alternate pan sizes.)
2. For the crust, in a medium bowl, stir together the graham cracker crumbs and granulated sugar. Add the melted butter and stir until all the crumbs are evenly moistened.
3. Divide the crust evenly among the prepared muffin tin - about a heaping tablespoon of crumbs per muffin cup. Press the crumbs firmly into an even layer in each liner.
4. Bake for 6 minutes. Set aside to cool completely.
5. For the cheesecake batter, in a medium bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar together until well-combined and creamy, 1 to 2 minutes.
6. Add the sour cream, egg, egg yolk, lemon juice and vanilla. Mix just until all the ingredients are fully incorporated (don't over mix).
7. Divide the batter evenly on top of the cooled crusts. The muffin tins will be quite full (unlike regular muffins, the cheesecake batter won't overflow).
8. Bake the cheesecakes for 22 to 25 minutes until puffed and lightly set around the edges. Remove from the oven and let the cheesecakes cool completely in the pan.
9. Once cooled, gently remove the cheesecakes from the pan and refrigerate until chilled and ready to serve.
10. Serve with an easy fruit topping (see note below), whipped cream, chocolate drizzle, or plain.

Chill the cheesecake until the center is fully set.