New York–Style Petite Cheesecakes

These New York–Style Petite Cheesecakes are a delightful way to end your afternoon tea ritual. 

New York–Style Petite Cheesecakes
Yield: 12
  • ½ (9-ounce) package chocolate wafer cookies, such as Nabisco
  • 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 fresh lemon juice
  • ¾ teaspoon vanilla extract
  • 1 large egg
  • ¾ cup sour cream
  • Garnish: blueberries and fresh mint
  1. Preheat oven to 350°.
  2. Lightly spray a 12-well mini cheesecake pan with cooking spray.
  3. Place cookies in the work bowl of a food processor, and pulse until finely chopped into crumbs.
  4. In a medium bowl, combine chocolate wafer crumbs, 1 tablespoon sugar, and melted butter, stirring well. Divide mixture evenly among prepared wells of cheesecake pan. Press evenly into a firm layer.
  5. Bake for 6 minutes. Let cool completely.
  6. In a medium mixing bowl, combine cream cheese, ⅓ 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.
  7. Divide mixture evenly among wells of prepared pan. Bake for 11 minutes.
  8. In a small bowl, combine sour cream, remaining 3 tablespoons sugar, and remaining ¼ teaspoon vanilla extract, stirring well. Using a 2-teaspoon levered scoop, divide mixture among cheesecakes.
  9. Bake for 5 minutes. Let cheesecakes cool completely in pan.
  10. Cover pan with plastic wrap, and refrigerate until very cold, at least 6 hours.
  11. Carefully remove cheesecakes from pan.
  12. Garnish with blueberries and fresh mint, if desired.

From TeaTime May/June 2017  

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