Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 3 tbsp (45g) Granulated sugar
  • 5 tbsp (70g) Unsalted butter, melted
  • 0.25 tsp Fine sea salt
  • 16 oz (450g) Full-fat brick cream cheese, room temperature
  • 0.5 cup (100g) Granulated sugar
  • 2 large Eggs, room temperature
  • 0.5 cup (120g) Full-fat sour cream
  • 1.5 tsp Pure vanilla extract
  • 1 tsp Fresh lemon juice

Instructions:

  1. Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, melted butter, and salt. Stir until the mixture resembles wet sand.
  3. Press approximately 1.5 tablespoons of the crust mixture into each liner, packing firmly with the bottom of a measuring cup.
  4. Bake the crusts for 5 minutes. Remove from oven and immediately reduce the oven temperature to 300°F (150°C).
  5. In a large bowl, beat the softened cream cheese and 0.5 cup sugar until smooth and creamy. Add eggs one at a time, mixing on low speed until just combined.
  6. Fold in the sour cream, vanilla extract, and lemon juice until the batter is smooth and emulsified.
  7. Divide the batter evenly among the 12 muffin cups. Bake at 300°F (150°C) for 18-20 minutes or until the edges are set but the centers still have a slight jiggle.
  8. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving.