Individual Cheesecakes!

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Heat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
2. Mix the crust ingredients in a bowl until sandy, press a heaping tablespoon into each liner, and bake for 6 minutes.
3. Beat the cream cheese and sugar until completely smooth, about 2 minutes. Add the sour cream, lemon juice and vanilla and mix until combined.
4. Add the eggs one at a time on medium speed, mixing just until each is combined. Do not overmix. Divide the batter among the liners, filling each to the top.
5. Optional water bath: put a 9×13-inch metal pan on the bottom rack, pour in boiling water to about 1 inch deep, then put the muffin pan on the center rack and close the oven.
6. Bake until the edges are set and the centers jiggle slightly when the pan is tapped, about 20 minutes.
7. Cool at room temperature for 45 minutes, then refrigerate at least 2 hours (up to 24 hours), loosely covered if chilling longer than 2 hours. For a quicker chill, freeze for 1 hour.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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