Ingredients:

  • 12 Vanilla Wafers (Nilla-style)
  • 16 oz (two 8oz blocks) full-fat cream cheese, fully softened
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp fresh lemon juice
  • Pinch fine sea salt
  • 1/4 cup full-fat sour cream (optional topping), chilled
  • 1 Tbsp powdered sugar (optional topping), sifted
  • Fresh berries (to garnish)

Instructions:

  1. Preheat the oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper cupcake liners.
  2. Place one whole vanilla wafer, flat side down, directly into the bottom of each lined muffin cup. Press lightly to ensure it sits flat.
  3. In a large mixing bowl, beat the softened cream cheese on medium speed for 2–3 minutes until it is perfectly smooth, with no lumps visible. Stop and scrape down the bowl frequently.
  4. Reduce the speed to low. Gradually incorporate the granulated sugar, salt, vanilla extract, and lemon juice. Mix until just combined—do not over-aerate the mixture.
  5. Add the single egg and mix on the absolute lowest speed, or briefly whisk by hand. Mix only until the egg yolk disappears into the batter, then stop mixing immediately to avoid introducing air, which causes cracking.
  6. Distribute the cheesecake batter evenly among the 12 lined cups, pouring or scooping it directly over the vanilla wafers. Fill each cup about 3/4 full (roughly 3 tablespoons per cup).
  7. Bake for 18–22 minutes. The edges should look set, but the centres must still have a slight, delicate wobble (like set custard).
  8. Turn the oven off, prop the oven door slightly ajar, and allow the cheesecakes to sit inside the cooling oven for 30 minutes. This prevents drastic temperature changes.
  9. Remove the tin and transfer the cheesecakes to a wire rack to cool completely at room temperature (about 15 minutes). Once cool, transfer the tin to the refrigerator and chill for a minimum of 3 hours, or preferably overnight, to fully set.
  10. Optional Topping: In a small bowl, whisk together the chilled sour cream and powdered sugar until smooth.
  11. Garnish: Once fully chilled, dollop a teaspoon of the optional sour cream mixture onto each mini cheesecake, or leave plain and top with a fresh berry or a twist of lemon zest.
  12. Serve: Gently peel away the paper liners and serve immediately.