Mini Lemon Cheesecakes

A perfectly sized portion and no spring form pan.  All you need is a muffin tin and cupcake papers.  These can be frozen for up to one month.  They thaw on the counter in about ten or 15 minutes. This recipe made 10 mini cheesecakes.

Crust:

• 3/4 C. graham cracker crumbs
• 1 T. sugar
• 1/4 C. melted butter

Filling:

• 1 – 8oz. package of cream cheese, softened
• 1/2 C. sugar
• 1 t. lemon zest
• 1 T. lemon juice
• 1/4 C. sour cream
• 1 t. vanilla
• 2 egg yolks

Topping:

• 1 C. sour cream
• 2 T. sugar
• 1 t. vanilla

Heat the oven to 350 degrees.  Prepare the crust.  Mix the graham cracker crumbs, butter, and 1 T. sugar in a bowl.  Line a muffin tin with 10 cupcake papers.  Distribute the crumbs equally among the papers.  Use your fingers to press the crumbs into the bottom of the cups.  Bake the cups for about 7 minutes, or until the crust begins to brown.

Meanwhile make the filling.  Blend together the cream cheese, sugar, lemon zest, lemon juice, vanilla, 1/4 C. sour cream, and egg yolks until very smooth.  Spoon the mixture into the prepared cups.  This amount of filling filled ten cups about 3/4 full.  It’s ok if the crusts are still hot, it’s all going right back into the oven.  Reduce the oven temperature to 300 degrees and bake the cheesecakes for about 20-25 minutes, or until set.  If you gently touch your finger to the top and it’s no longer wet, then they are done.  While they are baking, combine the sour cream, sugar, and vanilla for the topping  When the cheesecakes are hot out of the oven, spread about two T. of filling over the top of each one and return to the oven for about 7 more minutes.  This will set the topping.  Remove from the oven and cool in the pan.  When cool, remove from the pan and chill for at least an hour before serving.

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