Preheat your oven to 300 degrees F (150 degrees C). Line 12 muffin cups with
Crust: In a bowl,
combine the graham cracker crumbs and melted butter.
(Can also do this step in a food processor.) Press a heaping tablespoon of crumbs onto the bottom
of each muffin cup.
Cover and refrigerate while you make the filling.
Filling: In the bowl of your electric
stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the cream cheese,
sugar, vanilla extract, and lemon zest, on low speed, until creamy and smooth. Scrape down
the sides and bottom of the bowl as needed. Add the eggs, one at a time, beating until
incorporated. Add the sour cream and beat just until incorporated. Remove the crusts from the
refrigerator and evenly divide the filling among the 12 muffin cups.
Bake for about 18 - 22 minutes or until firm
centers of the cheesecakes still wobble a little. Remove from oven and place on a
wire rack. Let cool completely and then cover with plastic wrap and refrigerate
(a few hours or even overnight).
To serve, gently peel off the
and place on your serving plate. Can serve with a fruit sauce, fresh
berries, or drizzle with melted chocolate. These cheesecakes can be covered and
stored in the refrigerator for 3 to 4 days. They can also be frozen for about
Makes 12 individual cheesecakes.
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