By The Oracle
Happy Valentine’s Day! This recipe originated from a booklet made by the Philadelphia Cheesecake people. I’ve messed with it a bit. Mostly, I made it bigger. The original recipe made six. My recipe makes 24. I’ve also changed up the crust. The original recipe was very crust heavy.
1 cup graham cracker crumbs
3 tablespoons sugar
4 tablespoons melted butter
4 8 ounce packages of cream cheese, softened
1 cup sugar
2 tablespoons lemon juice
2 teaspoons lemon peel
1 teaspoons vanilla
Preheat oven to 325 degrees. Mix the graham cracker crumbs, 3 tbsp. sugar, and melted butter. Place cupcake papers in muffin pans. Drop about a heaping teaspoon in each cup. Press down with a spoon to make a level crust. Bake for five minutes. Cool while you are working on the cake batter.
For the batter, beat the cream cheese, sugar, lemon juice, lemon peel, and vanilla in a mixer on medium. When it is a creamy consistency, add the eggs one at a time. Put a large spoonful in each cup until it’s just 1/4 or a 1/2 of an inch under the edge of the cupcake cup. Bake for 25 minutes. The cheesecakes should be puffy when they’re done. Let them cool for about 20 minutes, and then place in the refrigerator to chill. It’s wonderful all on its own, or you can serve it with any fruity type of pie filling.