Monday, April 1, 2013

Individual Lemon Cheesecakes

My son's girlfriend, Lily made these for Thanksgiving. I couldn't get enough of them. They're light, lemony and delicious. This recipe is so versatile, you can change the toppings or the crust! I made a raspberry coulis for the topping.  Bet you can't eat just one!!!!

Individual Lemon Cheesecakes
Recipe Courtesy of Joy of Baking 

1 cup (100 grams) graham wafer crumbs or crushed digestive biscuits
1 tablespoon (15 grams) granulated white sugar
4 - 5 tablespoons (55-65 grams) butter, melted

 Filling: 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 (I used greek yogurt)

 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 down the 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 minutes or 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.

I am linking this to On The Menu Monday, Miz Helen's Full Plate Thursday and Foodie Friday.


  1. Hi Julie, the individual lemon cheesecakes look luscious...mmmm! Thank you for your visit. Hopefully you'll get warm weather soon. xo

  2. They're beautiful, Julie! I love cheesecake but haven't made it in too long.

  3. I wouldn't stop to one either! They look fantastic!

  4. These look wonderful! Lemon is one of my favorites, and the individual servings are perfect.

  5. Hi Julie,
    Your recipe is awesome and thank you so much for sharing it at the table with Full Plate Thursday.
    Hope to see you again soon!
    Miz Helen


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