Preheat oven to 300 degrees F (150 degrees C) and place oven rack in the center of
the oven. Line 12
muffin cups with paper liners. (Can also use silicone
For Crust: In a small bowl
combine the graham cracker crumbs, sugar, and melted butter.
Press a heaping tablespoon of crumbs onto the bottoms of the 12 muffin cups.
Cover and refrigerate while you make the filling.
For Filling: In the bowl of your electric
mixer (or with a hand mixer), beat the cream cheese on low speed until creamy
and smooth. Add the sugar and salt and beat until combined.
the sides of the bowl as needed. Add the eggs, one at a time, beating until
incorporated. Add the vanilla extract, lemon zest,
and sour cream and beat until incorporated. Remove the crusts from the
refrigerator and evenly divide the filling among the 12 muffin cups.
Bake for about 18 - 22 minutes or until firm
centers of the cheesecakes still wobble a little. Remove from oven and place on a
wire rack. Let cool and then cover with plastic wrap and refrigerate
(a few hours or even overnight).
To serve, gently peel off the
and place on your serving plate. Serve with strawberry or raspberry sauce, fresh
berries, or drizzle with melted chocolate. These cheesecakes can be covered and
stored in the refrigerator for several days.
Makes 12 individual cheesecakes.