Ingredients:

  • 1 ½ cups Graham Cracker Crumbs
  • ¼ cup Granulated Sugar (for crust)
  • 6 Tablespoons Unsalted Butter, melted
  • 24 oz Full-Fat Cream Cheese, softened to room temperature
  • ¾ cup Granulated Sugar (for filling)
  • ¼ cup Heavy Cream
  • 2 teaspoons Pure Vanilla Extract or seeds from 1 Vanilla Bean pod
  • Zest of ½ Lemon
  • 3 Large Eggs, room temperature
  • 1 Tablespoon All-Purpose Flour

Instructions:

  1. Preheat oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper or silicone baking liners.
  2. Make the Crust: In a bowl, combine cracker crumbs and ¼ cup of sugar. Pour in the melted butter and mix until uniformly damp. Divide the mixture evenly among the 12 liners and press firmly and evenly into the bottom using the back of a spoon or glass.
  3. Chill the crusts in the freezer for 30 minutes while preparing the filling.
  4. Prepare the Filling Base: Beat the softened cream cheese with an electric mixer until completely smooth, scraping down the bowl frequently. Gradually add the ¾ cup of sugar, beating until fully incorporated.
  5. Mix in the cream, vanilla, lemon zest (if using), and flour until just combined.
  6. Add Eggs: Beat in the eggs one at a time, mixing only until just combined after each addition. Immediately stop mixing once the last egg is incorporated to avoid adding too much air.
  7. Fill & Bake: Gently spoon the filling evenly over the chilled crusts, filling them about ¾ full. Bake for 20–25 minutes. The edges should look set, but the centers should still have a slight wobble.
  8. Cool Slowly: Turn the oven off. Prop the oven door open slightly (using a wooden spoon handle) and allow the cheesecakes to cool inside the cooling oven for 1 hour to prevent cracking.
  9. Chill: Remove from the oven, let cool to room temperature on a wire rack, and then chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.