Mini Lemon Cheesecakes

Friday, July 19, 2013

Crust

Ingredients:
1C graham cracker crumbs
1/3C sugar
1/2tsp ground cinnamon
1/3C butter melted

What to do:
Combine first 3 ingredients in medium bowl and mix. Stir in melted butter til crumbs are moist. 

Put in mini cheesecake tins using 1tbls and 1tsp of graham cracker crust. Push down into cups and slightly up sides with kitchen tool or gently with your fingers. 

Bake crust at 350 for 10 min. Cool on wire rack, when pan is cool enough to touch, put it in the fridge for 10 min while you make the filling. 

Filling

First put a glass dish filled with water on the bottom rack of oven. Cheese cakes will go on the next rack up. Water helps to keep moisture in the oven to minimize the cheesecakes cracking. 

Ingredients:
1 - 8oz pkg of cream cheese
1/3C + 2tbls sugar
1/4C heavy cream 
1/4C sour cream
1 egg, room temp
1tbls lemon juice

What to do:

Cream sugar and cheese together, add heavy cream and sour cream, mix well. Add egg, mix til well incorporated and then add lemon juice. Mix for 1 more minute. Fill cooled crust cups. Bake on 325 for 25 min. Then turn off oven and let them cool in oven with door cracked with wooden spoon for 25 min. Take them out and let cool on wire rack til pan is cool enough to touch, then put in fridge until completely cooled. You can then put them in a container to freeze or store in fridge. Best served cold. 

Keeps in fridge for 4-7days. Keeps in freezer for up to 3 months if wrapped well in container. Only takes 10 min to unthaw. 

From My family to yours, adapted from Mama Ed's Kitchen