Refreshing in presentation and taste, this mini cheesecake is the ideal dessert. The filling is rich and addictive, lightened with a hint of vanilla and lemon zest. Topped with strawberry sauce, this mini cheesecake will be a big hit at your next garden party, birthday celebration or special occasion.
Preheat oven to 350°F. Prepare 6 in. springform pan with vegetable pan spray. Wrap bottom half of pan in heavy-duty aluminum foil.
For crust, in small bowl, stir together graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter. Press evenly into bottom and 1 in. up sides of pan. Bake 8-10 minutes, or until golden brown. Let cool until ready to use.
In large bowl, beat cream cheese and 3/4 cup sugar with electric mixer on medium speed until well combined. Add sour cream, heavy cream, eggs, 1 teaspoon vanilla and 1 teaspoon lemon zest and mix until thoroughly incorporated. Pour into prepared crust.
Fill cookie pan or jelly roll pan with 1/2” water. Place springform pan on cookie pan and bake 1 hour and 40 minutes, or until center of cheesecake jiggles only slightly. Turn off oven and allow cheesecake to remain in oven with door open 10 minutes. Remove to cooling grid and cool completely. Refrigerate at least 2 hours or until ready to serve.
When ready to serve, prepare strawberry sauce. Combine strawberries, 1 cup sugar, lemon juice, 1 teaspoon lemon zest, salt and 1/2 teaspoon vanilla in medium saucepan and bring to boil, stirring occasionally. Remove from heat and allow to cool 3 minutes before adding cold butter. Stir sauce until butter melts. Serve sauce warm, drizzled over cheesecake.