Mini NY Style Cheesecakes


:  approximately 16 mini cheesecakes

*I'm not going to give nutritional information on this recipe, as it is an indulgent one.  Enjoy in moderation.


16 oz. of full fat cream cheese, at room temperature (can sub reduced fat, if you like)
3/4 cup granulated sugar
1 tsp. pure vanilla extract
1 TBS fresh lemon juice
1/4 tsp. salt (optional- but balances out the sweetness)
1/2 cup full fat sour cream, at room temperature (can sub reduced fat, if you like)
2 eggs, at room temperature
approx. 16 round buttery crackers OR gingersnap cookies OR  vanilla wafers, for "crust"

for topping:
Sliced strawberries and strawberry jam

  1. Preheat oven to 325 degrees F.  Line the wells of standard sized muffin tins with paper liners.  This recipe will yield about 16 mini cheesecakes. (I recommend using liners, the cakes might be hard to remove from the tins if you just spray them.  I have never made them without the liners, so I can't tell you they would be difficult to remove from experience...that is just my opinion)
  2. In large bowl, with electric mixer, combine the cream cheese and the granulated sugar.  Beat until combined.  Add in the vanilla extract, lemon juice, salt (if using), and sour cream.  Beat until combined.  Add in one egg at a time, beating until JUST combined after each one.  DO NOT OVERBEAT! 
  3. Place a cracker/cookie into the bottom of each paper liner.  Fill each well about 2/3rds of the ay full of cheesecake batter. 
  4. Bake at 325 degrees F for 15 -17 minutes or until the edges are set and the middles look a little wet.  If the cheesecakes start to puff up and crack, you've baked them too long.  DO NOT OVERBAKE! 
  5. Remove from oven and allow to cool in pan for about 30 minutes.  After 30 minutes, you can remove them from the pan and place in refrigerator OR leave them in the pan and put into refrigerator for about an hour, or until the cakes are firm.  
  6. To top, place a few slices of strawberries on each one and heat up some strawberry jam in the microwave until it's liquidy.  Put about two tsp. of liquid strawberry jam on top of the sliced strawberries.  Allow the jam to cool before eating.  
Adapted from Allrecipes