Ingredients:
- 1 ½ cups finely crushed Vanilla Wafers (about 1 package)
- 2 tablespoons Granulated Sugar (for crust)
- 5 tablespoons Unsalted Butter, melted
- 16 ounces full-fat Cream Cheese, softened to room temperature
- ¾ cup Granulated Sugar (for filling)
- 2 Large Eggs, room temperature
- ½ cup full-fat Sour Cream
- 1 ½ teaspoons High Quality Vanilla Extract
- 1 teaspoon freshly squeezed Lemon Juice
Instructions:
- Preheat oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners.
- Prepare the Crust: Pulse vanilla wafers in a food processor until fine crumbs form. Transfer to a bowl. Mix the crumbs with 2 tablespoons of sugar, then pour in the melted butter. Stir until uniformly moistened.
- Form the Base: Press about 1 ½ tablespoons of the crumb mixture firmly into the bottom of each lined muffin cup. Chill the bases in the refrigerator for 15 minutes.
- Mix the Filling (Cream Cheese): Using an electric mixer, beat the softened cream cheese on medium speed until completely smooth. Scrape down the bowl frequently.
- Add Dry & Wet: Gradually add the filling sugar and beat until just incorporated. Mix in the sour cream, vanilla extract, and lemon juice.
- Incorporate Eggs: Add the eggs one at a time, mixing only until the yolk disappears after each addition. Do not overmix once the eggs are added.
- Fill and Bake: Divide the batter evenly among the 12 chilled crusts. Bake for 20–25 minutes. The edges should look set, but the very centre should still have a slight wobble.
- Cooling Process: Turn the oven off, crack the oven door open slightly, and let the cheesecakes cool inside the oven for 30 minutes.
- Chill: Remove from the oven, allow to cool completely on a wire rack, then refrigerate for at least 4 hours, or preferably overnight, before serving.