Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs (about 12 graham crackers)
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • Pinch of salt
  • 16 ounces (450g) cream cheese, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • ¼ cup (60ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon (15ml) lemon juice
  • Fresh berries (strawberries, raspberries, blueberries) - Optional
  • Whipped cream - Optional
  • Chocolate shavings - Optional
  • Fruit Preserves - Optional

Instructions:

  1. Prepare the Crust: Combine graham cracker crumbs, sugar, salt, and melted butter. Press firmly into the bottom of each muffin cup. Chill for at least 30 minutes.
  2. Make the Filling: Beat cream cheese and sugar until smooth and creamy. Beat in eggs and egg yolks one at a time. Stir in heavy cream, vanilla extract, and lemon juice.
  3. Assemble and Bake: Pour filling into the prepared crusts, filling almost to the top. Bake in a preheated oven at 325°F (160°C) until the edges are set but the center is still slightly jiggly.
  4. Cool and Chill: Turn off oven, crack the door open and let cool in the oven for 1 hour, then chill in refrigerator for at least 1 hour before serving. This prevents cracking!
  5. Decorate (Optional): Top with fresh berries, whipped cream, chocolate shavings, or fruit preserves before serving.