Creamy Small Batch Cheesecake Recipes

SMALL BATCH CHEESECAKE

Steps:

• Preheat oven to 325 degrees F
• Mix together crushed graham cracker crumbs, sugar and melted butter.
• Stir to form a damp sand consistency.
• Press into the bottom of a parchment paper lined 9 x 5 loaf pan into an even layer.
• Bake for 20 minutes or until edges are lightly golden brown.
• Preheat oven to 350 degrees F
• Beat cream cheese until smooth.
• Add in egg, sugar, lemon zest, juice and vanilla.
• Beat until well combined.
• Pour onto graham cracker crust.
• Bake for 35-45 minutes or until cheesecake is set.
• Cool at room temperature until completely cool and then refrigerate for at least 4 hours or overnight to allow it to set up.
• Serve plain or with desired topping.

SMALL BATCH CHEESECAKE

Steps:

• Preheat the oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper, ensuring two sides overhang.
• Add cookies to a food processor and whiz until finely crushed. Melt your butter in the microwave, then pour over the cookie crumbs and mix well. It should resemble wet sand.
• Transfer your crumbs to your prepared pan and press down gently using the back of a dessert spoon to form one even layer. Pop crust in the fridge while you make the cheesecake batter.
• Place cream cheese, sugar and vanilla in a large mixing bowl and beat using an electric mixer on medium speed until smooth and creamy.
• Add egg and egg yolk, and mix on low speed until combined. Scrape down the sides of your bowl.
• Add lemon zest, lemon juice and sour cream and beat on a low speed until smooth and creamy - but try not to over mix. Pour your cheesecake filling over your crust and smooth the top. (See below notes on using a water bath).
• Bake for approximately 35-40 minutes or until it no longer wobbles in the middle. Leave the cheesecake in the oven with the door ajar (with the oven turned off) for one hour.
• Transfer cheesecake to the fridge for 2-3 hours (or overnight) until it cools completely and becomes nice and firm before slicing. Top slices with sour cream and fresh raspberries.