Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ⅓ cup sour cream
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Preheat the oven to 325°F and line a muffin pan with paper liners. In a small bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly moistened. Divide the mixture among the liners and press firmly into the bottoms to form the crust. Bake for 5 minutes, then remove from the oven and let cool slightly.
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy, scraping down the sides as needed. Add the eggs one at a time, mixing just until incorporated. Gently mix in the sour cream, lemon zest, lemon juice, vanilla extract, and salt until the batter is smooth and silky. Divide the filling evenly over the cooled crusts.
Bake for 16–18 minutes, until the centers are just set with a slight jiggle. Turn off the oven, crack the door slightly, and allow the cheesecakes to cool inside for about 15 minutes to help prevent cracking. Remove and let cool completely at room temperature, then refrigerate for at least 2 hours before serving. Garnish with lemon zest, a drizzle of honey, or whipped cream if desired.