Zutaten für Mini Lemon Cheesecakes
- 1 ½ cups graham cracker crumbs
- White Sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- 8 ounces cream cheese, softened
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- Vanilla Extract
- 1 large egg
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Zubereitung von Mini Lemon Cheesecakes
- Preheat oven to 325°F (160°C).
- Grease a 6-cup muffin tin (using only the center 6 cups of a 12-cup tin).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix with a fork until well combined.
- Press a rounded tablespoon of the graham cracker mixture into the bottom of each muffin cup, firmly packing it down.
- Bake for 5 minutes. Remove from oven and let cool completely.
- In a large bowl, beat together 8 ounces cream cheese (softened), ½ cup granulated sugar, ¼ cup fresh lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until light and fluffy.
- Beat in 1 large egg until just combined. Do not overmix.
- Pour the cream cheese mixture into the prepared muffin cups, filling them about ¾ full.
- Bake for 25-30 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Let cool completely in the muffin tin before transferring to a wire rack to cool further.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
48g
Fat
55g
Carbs
5g
