Ingredients:

  • 1 1/2 cups (150g) graham cracker crumbs (US), 150 grams digestive biscuits finely crushed (Metric)
  • 5 tablespoons (70g) unsalted butter, melted (US), 70 grams unsalted butter, melted (Metric)
  • 2 tablespoons (25g) granulated sugar (US), 25 grams granulated sugar (Metric)
  • 16 ounces (450g) cream cheese, softened to room temperature (US), 450 grams cream cheese, softened to room temperature (Metric)
  • 3/4 cup (150g) granulated sugar (US), 150 grams granulated sugar (Metric)
  • 1/2 cup (120ml) sour cream (US), 120 milliliters sour cream (Metric)
  • 2 large eggs (US), 2 large eggs (Metric)
  • 1 teaspoon vanilla extract (US), 5 ml vanilla extract (Metric)
  • 1 tablespoon lemon zest (US), 15 ml lemon zest (Metric)
  • Pinch of salt (US), Pinch of salt (Metric)
  • Fresh berries (strawberries, raspberries) (Optional)
  • Whipped cream (Optional)
  • Chocolate shavings (Optional)

Instructions:

  1. Preheat oven to 325°F (160°C). Line a 12-cup mini heart muffin tin with liners, or grease it well.
  2. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of each muffin cup.
  3. Bake for 5-7 minutes until lightly golden. Remove from oven and let cool slightly while you prepare the filling.
  4. Beat cream cheese and sugar until smooth and creamy. Mix in sour cream, then add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and salt.
  5. Spoon the filling evenly into the cooled crusts.
  6. Bake for 20-25 minutes, or until the edges are set, but the center still has a slight wobble.
  7. Turn off the oven and crack the door slightly. Let the cheesecakes cool in the oven for 30 minutes. Remove from oven and chill in the refrigerator for at least 1 hour before serving.
  8. Once chilled, garnish with fresh berries, whipped cream, or chocolate shavings, if desired. Serve cold.