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Ingredients
- 2 1/3 cups graham cracker crumbs
- 1/4 cup all-purpose flour
- 1/2 cup unsalted butter, melted and cooled
- 3 (8-oz) packages cream cheese, softened
- 3/4 cup plus 1 tbsp. sugar
- 4 large eggs
- 2 large egg yolks
- 1/2 cup heavy cream
- 1 tsp. lemon zest
- 1/2 tsp. vanilla extract
Details
Preparation
Step 1
1. Adjust oven rack to middle position. Pulse first 3 ingredients in bowl of a food processor until blended. Line muffin cups with paper liners. Press graham cracker mixture firmly onto the bottom of lightly greased liners. Cover and chill 30 minutes.
2. Preheat oven to 300 degrees. Beat cream cheese at high speed of heavy duty mixer until fluffy. Gradually add sugar, beating well. Add eggs and yolks, 1 at a time, beating well after each addition. Add remaining ingredients; beat on low speed until smooth. Spoon mixture evenly prepared muffin cups. Bake for 15 to 20 minutes or until set.
3. Transfer pans from oven to wire rack; cool 10 minutes. Remove cakes from pans; cool completely on wire rack. Cover and chill in a single layer, airtight, at least 4 hours.
4. Serve with desired toppings, i.e., whipped cream with lemon zest curls.
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