Mini Cheesecakes

By Sally's Baking Recipes · 120 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; the mixture will be sandy.
3. Firmly press a heaping tablespoon of crust into each liner and bake for 6 minutes.
4. Beat the cream cheese and sugar on medium-high speed until completely smooth and creamy, about 2 minutes.
5. Add the sour cream, lemon juice and vanilla and beat until fully combined.
6. On medium speed, add the eggs one at a time, beating just until each is combined. Do not overmix.
7. Divide the batter among the liners, filling each to the top. It is fine if the crust is still warm.
8. Optional water bath: place a large metal baking or roasting pan (not glass) on the bottom rack, pour in boiling water to about 1 inch deep, then immediately set the muffin pan on the center rack and close the oven.
9. Bake until the edges are set and the centers slightly jiggle when the pan is tapped, about 20 minutes.
10. Cool on a rack at room temperature for 45 minutes, then refrigerate for at least 2 hours and up to 24 hours. For a quicker chill, freeze for 1 hour. Loosely cover if chilling longer than 2 hours.
11. Store leftovers covered in the refrigerator for up to 5 days.

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

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