Ingredients
1¼cupsvanilla wafer crumbs,(from about 2 cups cookies)
3tbspsalted butter,melted
1tbspgranulated sugar
¾cupgranulated sugar
1tbsplemon zest,packed
8ozcream cheese,(2 packages), softened
2large eggs
¼cupsour cream
3tbspheavy cream
2tbsplemon juice
1½tsplemon extract,to taste
½tspvanilla extract
8ozfresh strawberries
1tbspsugar,or to taste
2tsplemon juice,fresh
Preparation
Preheat the oven to 350 degrees F.
In a mixing bowl, whisk together the wafer crumbs, melted butter, and granulated sugar until evenly moistened.
Divide the mixture among 12 paper lined muffin cups, adding about 1½ tablespoons to each cup, and pressing the mixture in each cup into and even layer.
Bake in the oven for 5 minutes, then remove from the oven and set aside to cool. Reduce the oven temperature to 325 degrees F.
In a food processor, pulse together ¾ cup granulated sugar with lemon zest.
Add the cream cheese to a mixing bowl and pour the sugar mixture over the cream cheese.
Using an electric hand mixer set on low speed, blend the mixture together just until smooth. Stir in the eggs, one at a time, mixing just until combined after each addition.
Blend in the sour cream and heavy cream. Stir in the lemon juice, lemon extract and vanilla extract. Tap the mixing bowl against counter top to release some of the air bubbles 30 times.
Divide the mixture among muffin cups, pouring the mixture over the crusts and filling each nearly full.
Bake in the oven 20 to 25 minutes until the centers only jiggle slightly.
Allow to cool to room temperature for1 hour, then refrigerate for at least 2 hours, until set.
Add the strawberries, sugar, and lemon juice to a food processor and blend until pureed.
Pour over the mini cheesecakes, serve, and enjoy!
