Monday, October 14, 2013

Individual Cheese Cake

1 Cup graham wafer crumbs or crushed digestive biscuits (I used sunfest biscuit crumbs)
1 Tbs granulated white sugar
2 Tbs butter melted

2 - 8 ounce packages of cream cheese, room temperature
2/3 cup granulated white sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest

Preheat oven to 300 degrees F and place oven rack in the center of the oven.
Line 12 muffin cups with paper liners. 

For Crust:
In a small bowl combine the 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 beat the cream cheese on low speed until creamy and smooth. 
Add the sugar 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 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.