Ingredients:

  • 1 ½ cups finely crushed Plain/Sweet Wafers (about 150g)
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar (for crust)
  • ¼ teaspoon salt (for crust)
  • 16 ounces (450g) full-fat cream cheese, softened
  • ¾ cup (150g) granulated sugar (for filling)
  • 2 large eggs, room temperature
  • ¼ cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice

Instructions:

  1. Preheat oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper or silicone liners.
  2. Make the Wafer Crumbs: Pulse or crush the wafers until they resemble coarse sand. Mix thoroughly with the melted butter, 2 tablespoons of sugar, and salt until evenly moistened.
  3. Form the Bases: Press about 1 ½ tablespoons of the crumb mixture firmly and evenly into the bottom of each lined cup. Use the back of a small glass to compact well.
  4. Chill the Bases: Place the lined tin in the freezer for 30 minutes to allow the crusts to set while you prepare the filling.
  5. Cream the Cheese Mixture: In a large bowl, beat the softened cream cheese until perfectly smooth (ensure no lumps remain). Gradually beat in the ¾ cup of sugar until the mixture is light and fluffy.
  6. Incorporate Wet Ingredients: Beat in the vanilla extract and lemon juice. Then, mix in the heavy cream.
  7. Add the Eggs Carefully: Beat in the eggs one at a time, mixing just until each egg is incorporated. Stop mixing immediately once combined to avoid over-aeration, which causes cracking.
  8. Fill and Bake: Remove the chilled crusts from the freezer. Divide the cream cheese filling evenly among the 12 liners, filling each approximately ¾ full.
  9. Bake for 20–25 minutes. The edges should appear set, but the centres should retain a slight wobble.
  10. Cooling Process: Turn off the oven, prop the door open slightly (using a wooden spoon), and let the cheesecakes cool inside the oven for 30 minutes to prevent cracking.
  11. Chill Thoroughly: Remove from the oven, cool completely on a wire rack, and then transfer to the refrigerator to chill for a minimum of 4 hours, or preferably overnight, before serving.