Monday, February 3, 2014

New York mini cheesecakes

the goods:
2 and 1/3 cup graham cracker crumbs
1/4 cup all-purpose flour
1/2 cup unsalted butter, melted and cooled
3 (8 ounce) packages cream cheese, softened
3/4 cup plus 1 tablespoon sugar
4 large eggs
2 large egg yolks
1/2 cup heavy cream
1 teaspoon lemon zest
1/2 teaspoon vanilla extract

Pulse graham crackers and flour in a food processor until blended. With processor running, slowly pour butter in until crust pulls together. Line muffin cups with paper liners. Press graham cracker mixture firmly into liners. Refrigerate for 30 minutes. 
Preheat oven to 300 degrees. In the bowl of an electric mixer, beat cream cheese on high speed until fluffy. Gradually add sugar, beating well. Add eggs and yolks 1 at a time, beating after each addition. Add cream, lemon zest, and vanilla; beat on low speed until smooth. Spoon mixture evenly into prepared muffin cups. Bake for 15 to 20 minutes, or until set (not jiggly). 
Transfer pans from oven to wire rack; cool 10 minutes. Remove cakes from pans; cool completely on wire rack. Cover and chill at least 4 hours. Serve with desired toppings. 
(my little sous chef couldn't resist a taste...) 

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