Heat the oven to 375°F. Lightly grease 36 (1 1/2-inch) mini muffin-pan cups. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square.

Cheesecake Filling: 16 oz. full-fat cream cheese, softened to room temperature ¾ cup granulated sugar ¼ cup sour cream, room temperature 2 large eggs, room temperature 3 tbsp. fresh lemon juice ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. DOUBLE LEMON POPPY-SEED CHEESECAKE MUFFINS Yield: 12 muffins Nonstick cooking spray Place cream cheese, 1 egg, sugar, lemon ...

LEMON FILLING. 1/2 cup sugar. 2 generous tablespoons cornstarch. 1/2 cup water. 1 egg yolk. 1 tablespoon finely grated lemon peel (from 3 to 4 lemons) Lemon juice from 3 to 4 lemons ...

Line a muffin pan with cupcake liners. ... Fresh Lemon Cheesecake. For the crust: 1-1/2 cups finely crushed graham crackers 1/4 of a cup, finally, chopped, toasted, almond or pecans ...

Put the springform pan in a shallow baking pan and pour filling into cooled crust. Bake until filling is set 1½ inches from edge but center is wobbly, about 45 to 50 minutes (filling will ...

Preheat oven to 350°F. Stir cookie crumbs and butter in medium bowl until evenly moistened. Press mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan with 3-inch-high sides ...

Pour batter into the springform pan and place it in the larger baking pan. Pour enough hot or boiling water in the baking pan to a depth of 1 inch. Bake cheesecake until firm, about 1 hour and 15 ...

1. Prepare the pan and oven. Arrange a rack in the middle of the oven and heat to 350°F. Line a standard 12-well muffin pan with papers liners or mist the wells lightly with sunflower oil; set ...