Saturday, December 18, 2010
In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly in each muffin tin over the bottom (I use the botton of a shot glass to press down the crust). Cover and refrigerate while you make the filling.
In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crusts from the refrigerator and pour in the filling.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F and continue to bake for about another 20-30 minutes or until firm. Remove from oven and place on a wire rack.
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecakes and return to oven to bake for 10 more minutes. Remove from oven and carefully run a knife inside edge of each to loosen the cheesecakes.