Ingredients:

  • 1.5 cups graham cracker crumbs (150g)
  • 4 tbsp unsalted butter, melted (56g)
  • 2 tbsp granulated sugar (25g)
  • 1 pinch fine sea salt
  • 16 oz full-fat cream cheese, softened (450g)
  • 0.5 cup granulated sugar (100g)
  • 2 large eggs, room temperature
  • 0.5 cup full-fat sour cream (120g)
  • 1 tsp pure vanilla extract (5ml)
  • 1 tsp fresh lemon juice (5ml)

Instructions:

  1. Preheat your oven to 180°C. Note: This temperature ensures the crust sets before the filling gets too hot.
  2. Pulse graham crackers into fine crumbs. Process until they look like wet sand.
  3. Combine 150g crumbs, 56g melted butter, 25g sugar, and salt.
  4. Press 1 tablespoon of mixture into each liner. Pack it down until it feels like a solid floor.
  5. Bake the crusts for 5 minutes. Remove when you smell a nutty, toasted aroma.
  6. Beat 450g cream cheese and 100g sugar. Mix until the texture is silky and no lumps remain.
  7. Add 120g sour cream, 5ml vanilla, and 5ml lemon juice. Note: Adding liquids now prevents the eggs from over working later.
  8. Incorporate 2 eggs one at a time. Stop mixing the moment the yellow streaks disappear.
  9. Fill each liner almost to the top. Tap the pan on the counter to release trapped air.
  10. Bake for 18 to 20 minutes. Pull them out when the edges are set but the center still wobbles.