Mini Cheesecakes

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
2. Mix the crust ingredients in a medium bowl until sandy. Press a heaping tablespoon of crust into each liner, then bake for 6 minutes.
3. With a hand or stand mixer, beat the cream cheese and sugar on medium-high for about 2 minutes until completely smooth. Add the sour cream, lemon juice and vanilla and beat until combined.
4. On medium speed, add the eggs one at a time, mixing just until each is combined. Do not overmix. Divide the batter among the liners, filling each to the top.
5. Optional water bath: pour about 1 inch of boiling water into a 9×13-inch metal pan on the bottom rack of the preheated oven, then place the cheesecakes 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 the pan on a rack at room temperature for 45 minutes, then refrigerate for at least 2 hours (up to 24 hours), loosely covered if chilling longer than 2 hours. For a quicker chill, freeze for 1 hour instead.

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

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