Ingredients
Before we start, let’s gather everything you’ll need. Remember, cooking is an art and substitutions are welcome, just like how my family always improvised with what was available.
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
If you’re feeling adventurous, you can swap the graham crackers for digestive biscuits or add a pinch of cinnamon to the crust for a hint of warmth.
Instructions
Let’s get baking! Here’s how to bring these luscious cheesecakes to life:
- Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press about 1 tablespoon of the mixture into the bottom of each muffin liner. Use the back of a spoon to flatten. Bake for 5 minutes, then remove from the oven to cool.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy, about 2-3 minutes.
- Add eggs, one at a time, mixing well after each addition. My abuela always taught me to crack eggs separately to avoid any shell mishaps!
- Mix in sour cream, flour, lemon juice, lemon zest, and vanilla extract, blending until just combined.
- Divide the cheesecake batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until the centers are set. Remember, a slight jiggle is okay — they’ll firm up as they cool.
- Remove from the oven and let them cool in the pan for about 30 minutes before transferring to the refrigerator to chill for at least 2 hours.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International