Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 3 tablespoons (38g) granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • ⅔ cup (130g) granulated sugar
  • 2 large eggs
  • ¼ cup (60ml) heavy cream
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • Fresh raspberries (optional)
  • Whipped cream (optional)

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl.
  2. Press the crumb mixture firmly into the bottom of each muffin cup.
  3. Refrigerate the crusts for at least 30 minutes.
  4. Preheat oven to 325°F (160°C).
  5. Beat cream cheese and sugar until smooth.
  6. Beat in eggs one at a time, then stir in heavy cream, lemon juice, lemon zest, and vanilla extract.
  7. Spoon the filling evenly into the prepared crusts.
  8. Bake for 20-25 minutes, or until the edges are set but the centers are still slightly jiggly.
  9. Turn off oven and crack the door. Let cheesecakes cool in the oven for 1 hour. Then, transfer to the refrigerator and chill for at least 2 hours, or preferably overnight.
  10. Garnish with fresh raspberries and/or whipped cream before serving.