Individual Cheesecakes

• 份量: Makes 12
• 總時間: 3 hours 13 minutes

食材

CRUST

1 cup (120g) graham cracker crumbs (about 8 graham crackers)

2 Tbsp (25g) granulated sugar

3 Tbsp (43g) unsalted butter, melted

FILLING

16 ounces (452g) full-fat brick cream cheese, softened

1/2 cup (100g) granulated sugar

1/4 cup (60g) sour cream, at room temp

1 tsp pure vanilla extract

1 tsp freshly squeezed lemon juice

2 large eggs, at room temp

步驟

Preheat oven to 350°F (177°C). Line a 12-count muffin pan with liners.

Combine all of the crust ingredients. Mixture will be sandy. Firmly press a heaping Tablespoon of crust mixture into each liner. Bake for 6 minutes.

Make the filling: Using a mixer fitted with a paddle or whisk attachment, beat the cream cheese and sugar together on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, lemon juice, and vanilla, and beat until fully combined. With the mixer running on medium, add the eggs 1 at a time, beating just until combined before adding the next. Do not over-mix. Divide the batter among the liners, filling each all the way to the top. (It’s OK if the crust is still warm.)

Optional Water Bath (prevents cheesecakes from excess sinking): Boil a pot of water. Place a large pan (do not use glass) on the bottom oven rack of the preheated oven. Pour boiling water into pan, about 1 inch deep. Immediately place the cheesecakes on the center rack.

Bake until the edges are set and the centers slightly jiggle when you tap the pan, about 20 minutes.

Set the pan on a cooling rack and allow cheesecakes to cool at room temperature for 45 minutes, then transfer to the refrigerator and chill for at least 2 hours and up to 24 hours.

Top the cheesecakes with optional toppings. I used Wilton 1M tip for piping fresh whipped cream.