BITE-SIZE NEW YORK STYLE CHEESECAKE

Bite-Size New York Style Cheesecake image

Provided by Christine Cuneo

Time 1h25m

Number Of Ingredients 17

GRAHAM CRACKER CRUST
1 1/4 c graham cracker crumbs; from 9 full-size crackers (18 squares total)
1/4 c sugar
1/3 c (5 tablespoons plus 1 teaspoon) butter, melted
NILLA WAFER CRUST
24 Nilla wafers, finely ground
3 Tbsp melted butter
3 Tbsp sugar
pinch salt
CHEESECAKE FILLING
2 pkg cream cheese, softened (8 oz each)
3/4 c sugar
3 Tbsp plus 1 teaspoon all-purpose flour
1 tsp finely grated lemon zest
2 large eggs
1/2 c sour cream
1/4 tsp vanilla

Steps:

1. Stir together crust ingredients.
2. Press into the bottom of mini muffin liners. You just want the crust to cover the bottom of the liner. You'll probably have some crust leftover. Bake crusts for 6 minutes @ 325 F. Allow crust to cool. (Turn up the oven for cakes to 350.)
3. Beat together cream cheese, sour cream, sugar, flour, and zest with an electric mixer until smooth. Add vanilla, then eggs, one at a time, beating on low speed until each ingredient is incorporated. Scrape bowl down between additions.
4. When the filling is very smooth, use a measuring cup with a pour spout to fill mini muffin liners.
5. Bake cheesecakes for 20 minutes @ 350 F. The tops will be puffed and slightly cracked when done.
6. Allow to cool in the pan for 5 minutes and then remove to wire rack to cool to room temperature. Chill until ready to serve (at least 2 hours).