Baked Lemon Cheesecakes
Ingredients
- 6 oz graham crackers ⓘ
- 1/4 cup packed brown sugar ⓘ
- 6 tbsp (3/4 stick) butter, melted ⓘ
- 1 pkg (8 oz) cream cheese, at room temperature ⓘ
- 1/2 cup sour cream ⓘ
- 3/4 cup granulated sugar ⓘ
- 2 None eggs ⓘ
- 1/2 tsp vanilla extract ⓘ
- 1 tsp finely grated lemon peel ⓘ
- 1 tbsp lemon juice ⓘ
- None None Raspberries, to serve ⓘ
Instructions
- Preheat the oven to 325°F.
- Place the graham crackers and brown sugar in a food processor and process until the mixture resembles fine breadcrumbs. Transfer to a bowl and add the butter, stirring until combined.
- Firmly and evenly press the crumb mixture onto the bottom and sides of four 4-inch tart pans with removable bottoms. Place on a baking pan and refrigerate while preparing the filling.
- Place the cream cheese, sour cream and granulated sugar in the bowl of an electric mixer and beat until smooth. Add the eggs, one at a time, beating well after each. Stir in the vanilla and lemon peel and juice. Divide the mixture among the tart pans.
- Bake for 20-25 mins or until just set. Leave the cheesecakes to cool in the oven, with the door ajar, for 30 mins. Remove and cool completely on a wire rack.
- Refrigerate until firm. Serve with fresh raspberries.
Nutrition & Diet Analysis (per serving)
747
kcal
37% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).