Yield: 12 muffin-size cheesecakes
Ingredients
- 1 1/4 cups almond flour
- 1/4 cup white sugar
- Small pinch of salt
- 1 Tbsp grated lemon peel
- 3 Tbsp unsalted butter, melted and slightly cooled
- 2 (8 oz) packages cream cheese, room temperature
- 1/2 cup white sugar
- 1 tsp vanilla
- Small pinch of salt
- 2 large eggs, room temperature
Directions
- Prepare the Oven and Muffin Pan: Preheat oven to 350°F. Line a muffin pan with 12 muffin liners to ensure the cheesecakes don’t stick and are easy to remove after baking.
- Make the Crust: In a medium mixing bowl, stir together almond flour, sugar, salt, and lemon peel. Once combined, stir in the butter until the mixture is thoroughly mixed and crumbly. Divide the crust mixture evenly among the muffin liners, using about 3 1/2 tsp per liner. Lightly press the mixture down with the bottom of a shot glass to form a compact crust base.
- Bake the Crust: Place the muffin pan in the preheated oven and bake the crusts for about 10 minutes, or until very lightly browned. Once done, remove from the oven and let cool for at least 10 minutes while you prepare cheesecake filling.
- Prepare the Cheesecake Filling: Using a stand mixer fitted with the beater attachment, beat the cream cheese and sugar together at medium speed until the mixture is light and creamy. Add the vanilla and salt, and continue to beat until combined. On low speed, beat in the eggs, one at a time, just until each is incorporated. NOTE: Be careful not to over mix the batter as this can affect the texture of the cheesecakes.
- Fill and Bake the Cheesecakes: Fill each muffin liner about 2/3 full with the cheesecake batter. Return pan to the oven and bake for another 10 minutes, or until the centers of the cheesecakes remain firm and don’t jiggle when the pan is gently tapped. Then, open the oven door at least 1 foot wide and let the cheesecakes cool to room temperature over the next 1 1/2 hours.
- Chill and Decorate: Chill the cheesecakes in the refrigerator for at least 2 hours before serving. This helps them set properly and enhances their flavor. Once chilled, decorate with berries and dust with powdered sugar, if desired. Store any leftovers in the refrigerator for up to 4 days.
Recipe adapted from Molly's Home Guide.
