Creamy Small Batch Cheesecake

5.00 (28)
⏱ 360 mins 🍽 5 slices 🌶 american 🏷 Dessert

This recipe is for a deliciously creamy small batch cheesecake, perfect when you do not need a full-sized dessert. It yields five generous slices and features a classic graham cracker crust with a rich, smooth filling made from cream cheese, sugar, egg, vanilla and lemon juice. The cheesecake is baked in a loaf pan, then chilled thoroughly before serving with optional toppings like fruit or caramel. The total preparation and chilling time is about 6 hours.

Creamy Small Batch Cheesecake

Ingredients

  • 1 and 1/3 cups (160g) graham cracker crumbs (about 10–11 full sheet graham crackers)
  • 3 Tablespoons (43g) unsalted butter, melted
  • 1 Tablespoon (12g) granulated sugar
  • 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon juice
  • optional for serving: strawberry topping, cherry topping, or even salted caramel!

Method

  1. Adjust your oven rack to the lower third position and preheat the oven to 325°F (163°C). Prepare a 9×5-inch loaf pan by lining it with parchment paper, ensuring the paper overhangs the sides for easy removal later. Set the pan aside.
  2. Combine all the ingredients for the crust thoroughly. Transfer this mixture into your prepared loaf pan. Press it down firmly and evenly across the base using your hand. Bake the crust for 20 minutes until it turns a light golden brown at the edges and on top.
  3. As the crust bakes, make the filling. Using a hand mixer or a stand mixer with a paddle attachment, beat the softened cream cheese in a large bowl until it is perfectly smooth. Add the sugar, egg, vanilla and lemon juice, then continue to beat for about 2 minutes until everything is fully incorporated and the mixture is smooth. Remember to scrape the bowl's sides and bottom and mix again if necessary.
  4. Pour the prepared cheesecake batter over the warm crust, smoothing it into a level layer. The batter may appear quite high initially, but it will settle during the baking process.
  5. Bake the assembled cheesecake for 40–45 minutes. It is ready when the top is fully set. You can test it by inserting a toothpick into the centre. it should come out mostly clean.
  6. Take the cheesecake from the oven and let it cool completely in its pan on a wire rack. After it has cooled, place it in the refrigerator to chill for 4 hours, or for up to 1 day.
  7. Lift the chilled cheesecake from the pan using the parchment paper overhang. Slice it into portions and add your chosen optional toppings before serving.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryDessert
Cuisineamerican
AuthorSally