Aarons New York Muffin Pan Cheesecake

Trying to make mini chesecakes in a muffin pan. I'll update as I experiment

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 F

Step 2

Line muffin pan with baking cups. Combine graham cracker crumbs, cinnamon, sugar, melted butter, and press into bottoms of muffin tins

Step 3

In a mixing bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate.

Step 4

Mix in sour cream, zest, lemon juice, vanilla and flour until smooth. Avoid overmixing as this creates bubbles in the filling. Pour filling into prepared crust, about 1 cm from top of muffin sleeve.

Step 5

Bake until the edges are set and the centers only slightly jiggle, about 18–20 minutes.

Step 6

Set the pan on a wire rack and allow cheesecakes to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours and up to 1 day. If chilling for longer than 2 hours, loosely cover the cheesecakes.