A food blog for the average teenager.
Here is the recipe 🙂
|Crust:1 cup (100 grams) graham wafer crumbs or crushed digestive biscuits1 tablespoon (15 grams) granulated white sugar
4 – 5 tablespoons (55-65 grams) butter, melted
2 – 8 ounce (454 grams) packages of full fat cream cheese, room temperature
2/3 cup (130 grams) granulated white sugar
1/8 teaspoon salt
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
1/2 cup (120 ml) sour cream, room temperature
Cheesecakes:Preheat oven to 300 degrees F (150 degrees C) and place oven rack in the center of the oven. Line 12 muffin cups with paper liners. (Can also use silicone baking cups.)
For Crust: In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press a heaping tablespoon of crumbs onto the bottoms of the 12 muffin cups. Cover and refrigerate while you make the filling.
For Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until creamy and smooth. Add the sugar and salt and beat until combined.Scrape downthe sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated. Add the vanilla extract, lemon zest, and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups.
Bake for about 18 -22 minutesor until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight).
To serve, gently peel off the paper liners and place on your serving plate.
Serve with strawberry or raspberry sauce, fresh berries, or drizzle with melted chocolate. These cheesecakes can be covered and stored in the refrigerator for several days.
Makes 12 individual cheesecakes.
**Update** here are some suggested toppings that I like to use
**fresh fruits such as blueberries,cherries,kiwis,and mangos. Also,with the mangos I like to put a little bit of mango purée
**lemon curd, it just combines sweet and tangy and I love it! The recipe I use is the one from joyofbaking.com
***chocolate ganache and/or caramel
If you have any other suggestions please do say them! 😀
I hope you’ll like it!