Instructions. Preheat the oven to 350℉. Prepare a 12-count muffin tine with parchment paper liners (or any cupcake liners). Prepare for the water bath (if using, see notes) by having a large baking sheet (large enough for the muffin tin to sit in) handy for later in the recipe. Boil water for the water bath. Combine the graham cracker crumbs and sugar in a large bowl and mix well. Put in the butter, and mix thoroughly. Spread the mixture evenly among the 12 liners, then firmly press it down to form a crust. Cook for 5 minutes at 325 degrees Fahrenheit, or until golden. Put aside after taking out of the oven. Combine 1 cup berries (raspberries, blueberries, blackberries and/or sliced strawberries, 2 Tbsp. water, 1 Tbsp. lemon juice and 2 tsp. honey in a small saucepan. Bring to a boil; reduce heat and simmer, uncovered, until slightly thickened, about 2 minutes. Press the crust mixture into the muffin pan and pre-bake for about 5 minutes. Make the Cheesecake Filling - Beat the cream cheese and granulated sugar with a handheld mixer or stand mixer. Mix until smooth and creamy then add the sour cream, vanilla extract, and lemon juice. Beat again until combined.
Typically, a cheesecake needs at least one to three hours to cool entirely. The most significant factor is the temperature of your kitchen. If it’s a scorching and humid day, it may take up to three hours. It will likely be done in as little as one hour if it’s a cold winter afternoon.

Bake the cheesecake. Bake the cheesecake for 50 to 60 minutes. Cakes baked in a 10-inch pan will usually cook in 50 to 55 minutes; cakes in a 9-inch pan will cook in 55 to 60 minutes. The cheesecake is done when the outer two to three inches look slightly puffed and set, but the inner circle still jiggles (like Jell-O) when you gently shake the

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    • how long to bake mini cheesecakes