These dense yet creamy cheesecakes are prepared in no time and can be frozen.
Set the oven rack in the center of the oven.Preheat the oven to 350 °F(180 ° C ). Line 24 standard-size muffin cups with paper cups. Place a cookie flat side down in the bottom of each cup.
I use the food processor to blend the cheese mix, but you can use the device you want.
Beat cheese and sugar until well blended. Add the eggs one at a time and beat just enough to combine after each addition. Stir in the lemon juice and zest.J
Pour the cheese mixture into a large measuring cup as this will be easier to fill the molds. Fill each mold 3/4 full and bake 12 cupcakes at a time for 18 to 20 minutes until the center is set.
Cool at room temperature then refrigerate for 2 hours before serving.
Top each cake with 1 tablespoon jam or fruit sauce just before serving. Put a bowl of sour cream on the table so each guest will garnish his cake as desired.
Cakes will keep for a week in the refrigerator and can be frozen without filling.