New York Style Petite Cheesecakes
½ (9-ounce) package chocolate wafer cookies
⅓ cup plus 4 tablespoons granulated sugar, divided
3 tablespoons unsalted butter, melted
1 (8-ounce) package cream cheese, softened
2 tablespoons heavy whipping cream
1 tablespoon all-purpose flour
½ teaspoon fresh lemon zest
1 teaspoon vanilla extract
1 large egg
¾ cup sour cream
Garnish: blueberries and fresh mint
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steps to make
Gather the ingredients. Preheat oven to 350°.
Lightly spray a 12-well mini cheesecake pan with cooking spray.
Place cookies in the work bowl of a food processor, and pulse until finely chopped into crumbs.
In a medium bowl, combine chocolate wafer crumbs, 1 tablespoon sugar, and melted butter, stirring well.
Divide the mixture evenly among prepared wells of the cheesecake pan. Press evenly into a firm layer. Bake for 6 minutes. Let cool completely.
In a medium mixing bowl, combine cream cheese, 1/3 cup sugar, cream, flour, lemon zest, lemon juice, and ½ teaspoon vanilla extract. Beat at high speed until combined and creamy.
Add egg, beating well.
Divide mixture evenly among wells of prepared pan. Bake for 11 minutes.
In a small bowl, combine sour cream, remaining 3 tablespoons sugar, and remaining ¼ teaspoon vanilla extract, stirring well.
Using a 2-teaspoon scoop, divide the mixture among cheesecakes. Bake for 5 minutes. Let cheesecakes cool completely in the pan. Cover the pan with plastic wrap, and refrigerate until very cold, at least 6 hours.
Carefully remove cheesecakes from the pan. Garnish with blueberries and fresh mint.