Ingredients
1- 1/4 cup Crushed Graham Crackers
1/4 cups Sugar
1/4 cups Melted Butter
24 ounces, weight Cream Cheese, Softened
1- 1/2 teaspoon Lemon Zest
3 Tablespoons Lemon Juice
1- 1/2 teaspoon Vanilla Extract
3 whole Eggs
Method
Sources
📖
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
You're reading one of recipes available free. Full library with Gastronome.
preheat oven to 325 degrees f. for crust: in a food processor or large bowl, thoroughly combine graham crackers, 1/4 cup sugar and 1/4 cup melted butter. divide crust mixture equally into jumbo foil cupcake liners, about 1 1/4 tablespoon per liner. using a glass, press crust into each liner. bake in preheated oven for five minutes. remove to cooling rack while preparing batter. for batter: using whisk attachment on mixer, beat cream cheese until smooth, scraping bowl once or twice. when cream cheese is smooth, add sugar, lemon zest, lemon juice and vanilla extract. beat until smooth, again scraping bowl once or twice. crack eggs into a bowl and beat lightly. add to cream cheese mixture and mix just until combined. over mixing the eggs will cause texture issues in the finished cheesecakes, so carefully scrape bowl and mix by hand at end. using an ice cream/cookie scoop, divide filling mixture evenly into foil cups, about 2 1/2 ounces per liner. place a pan with water on bottom rack of oven. bake cheesecakes on the top rack in your 325f preheated oven for 27-30 minutes. cheesecakes are done when centers are still slightly jiggly. over-baking will cause cracks. let cool to room temp, then refrigerate.