Minature Cheesecakes

These little cheesecakes bake right in a muffin tin, which means individual portions with no slicing, no springform pan, and no water bath. Each one has its own graham cracker crust pressed into a paper liner.

Lemon zest and juice brighten the cream cheese filling, keeping it from tasting one-note sweet. That citrus sharpness is subtle but essential. Without it, these would taste flat.

The filling is dead simple: cream cheese, sugar, vanilla, lemon juice, lemon zest, and one egg. Beat until smooth, pour into the par-baked crusts, and back in the oven they go. Fill each cup only three-quarters full so they have room to puff without overflowing.

They’ll dome slightly in the oven, then settle back down as they cool. That’s normal. The tops flatten out and become the base for whatever garnish you choose.

Chef Tips

• Par-bake the crusts for 5 minutes first. This sets them so they don’t crumble when you peel the paper liner off.
• Room-temperature cream cheese is a must. Cold cream cheese won’t beat smooth and leaves lumps.
• Don’t overbeat once the egg is added. You want it just incorporated, not whipped full of air.
• Chill completely before serving. These need at least 2 hours in the fridge for the filling to firm up.

Variations

• Top with a spoonful of fruit preserves, fresh berries, or a drizzle of chocolate ganache.
• Use crushed Oreos instead of graham crackers for a chocolate cookie crust.
• Add a teaspoon of lemon curd on top of each cheesecake before chilling for extra citrus punch.