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Cheesecake has a rich and storied history that dates back to ancient Greece, where it was served to athletes during the first Olympic Games. The Greeks made their cheesecake using simple ingredients like fresh cheese, honey, and wheat, creating a dish that was both satisfying and nutritious. Over time, cheesecake recipes evolved, with variations emerging in different cultures. In the United States, cheesecake became popularized in the 19th century, particularly with the use of cream cheese, which gave it a rich and creamy texture.

Mini Lemon Cheesecakes

Discover the joy of mini lemon cheesecakes, a perfect treat for any gathering! These delightful desserts combine a creamy, tangy filling with a crunchy graham cracker crust, making them a crowd favorite. Easy to prepare and serve, they allow guests to enjoy multiple flavors without the guilt of overindulgence. Check out this article for a step-by-step guide, tips on perfecting your cheesecakes, and creative serving ideas! #MiniCheesecakes #LemonDesserts #BakingTips #DessertIdeas
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1 cup granulated sugar

2 large eggs

1/4 cup sour cream

1/4 cup freshly squeezed lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract

For the lemon topping:

1/2 cup sour cream

2 tablespoons powdered sugar

1 tablespoon lemon juice

Lemon zest for garnish

Instructions
 

Prepare the crust:

    - Preheat your oven to 325°F (160°C).

      - In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.

        - Press about 1 tablespoon of the mixture into the bottom of each mini cheesecake pan, ensuring an even layer. Bake for 8 minutes and then allow to cool.

          Make the cheesecake filling:

            - In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy.

              - Gradually add in the granulated sugar, continuing to mix until combined.

                - Add the eggs one at a time, mixing well after each addition.

                  - Mix in the sour cream, freshly squeezed lemon juice, lemon zest, and vanilla extract until the filling is completely smooth.

                    Bake the cheesecakes:

                      - Spoon the cheesecake filling over the cooled crust, filling each mini cheesecake cavity about three-quarters full.

                        - Bake in the preheated oven for 18 to 20 minutes, or until the edges are set and the center is slightly jiggly.

                          - Remove from the oven and allow to cool in the pan for about 15 minutes.

                            - Then, transfer to the refrigerator and chill for at least 3 hours (or overnight) until fully set.

                              Prepare the lemon topping:

                                - While the cheesecakes are chilling, combine the sour cream, powdered sugar, and lemon juice in a small bowl. Mix until smooth and creamy.

                                  - Once the cheesecakes are fully chilled, spread a dollop of the lemon topping on each cheesecake and garnish with lemon zest.

                                    Serve:

                                      - Carefully remove the mini cheesecakes from the pan and place them on a serving platter.

                                        - Enjoy the refreshing taste and delightful texture of these mini lemon cheesecakes!

                                          Prep Time: 20 minutes | Total Time: 4 hours | Servings: 12