Baked Lemon Cheesecakes - cooking recipe

Ingredients

6 oz graham crackers
1/4 cup packed brown sugar
6 tbsp (3/4 stick) butter, melted
1 pkg (8 oz) cream cheese, at room temperature
1/2 cup sour cream
3/4 cup granulated sugar
2 None eggs
1/2 tsp vanilla extract
1 tsp finely grated lemon peel
1 tbsp lemon juice
None None Raspberries, to serve

Preparation

Preheat the oven to 325\u00b0F.
Place the graham crackers and brown sugar in a food processor and process until the mixture resembles fine breadcrumbs. Transfer to a bowl and add the butter, stirring until combined.
Firmly and evenly press the crumb mixture onto the bottom and sides of four 4-inch tart pans with removable bottoms. Place on a baking pan and refrigerate while preparing the filling.
Place the cream cheese, sour cream and granulated sugar in the bowl of an electric mixer and beat until smooth. Add the eggs, one at a time, beating well after each. Stir in the vanilla and lemon peel and juice. Divide the mixture among the tart pans.
Bake for 20-25 mins or until just set. Leave the cheesecakes to cool in the oven, with the door ajar, for 30 mins. Remove and cool completely on a wire rack.
Refrigerate until firm. Serve with fresh raspberries.