Light And Creamy Small Batch Cheesecake Recipes

CREAMY SMALL BATCH CHEESECAKE

Steps:

• Lower the oven rack to the lower third position and preheat oven to 325°F (163°C). Line a 9×5-inch loaf pan with parchment paper with enough overhang on the sides to easily remove the cheesecake from the pan. Set aside.
• Mix all of the crust ingredients together. Pour into prepared loaf pan and using medium pressure, press the crust mixture down with your hand so it's compact in the pan. Bake the crust for 20 minutes or until lightly golden brown on the edges and top.
• While the crust is pre-baking, prepare the filling. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on high speed until completely smooth. Beat in the sugar, egg, vanilla, and lemon juice until completely combined and smooth, about 2 minutes. Scrape down the sides and up the bottom of the bowl and beat again as needed.
• Pour the batter on top of the warm crust and smooth into an even layer. It will look like a lot of cheesecake batter, but it will sink down as it bakes.
• Bake the cheesecake for 40-45 minutes, until the entire surface is set. A toothpick inserted into the center of the cheesecake should come out *mostly* clean.
• Remove from the oven and allow to cool completely in the pan set on a wire rack. Once cool, refrigerate the cheesecake for 4 hours and up to 1 day.
• Remove the chilled cheesecake from the pan using the overhang on the sides. Slice and serve with optional toppings, if desired.

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.

LIGHT AND CREAMY SMALL-BATCH CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat the oven to 325°F (163°C). Butter and line a 9×5″ inch loaf pan with a sheet of parchment paper, extending up to two sides, forming a "sling" for your bars. The parchment paper makes it easy for you to remove the cheesecake and slice them.
• In a medium bowl, whisk together the crushed graham crackers, sugar, and salt. Add the melted butter and mix to combine. Using a measuring cup or your fingertips, press 2/3 cup of the graham cracker crumb mixture into the bottom of the prepared 9×5″ loaf pan. Make sure to firmly press the graham cracker crust into the bottom of the pan. Reserve the rest of the graham cracker mixture for the topping (step 9).
• Bake the crust until it's lightly golden brown, about 12 minutes. Let the crust cool at room temperature completely before adding the filling.
• In the bowl of a stand mixer fitted with a paddle attachment or in a bowl with a handheld mixer, whip the cream cheese until light and fluffy, about 1 minute. Beat in the yogurt, granulated sugar, and salt and whip until it is extremely smooth, about 3 minutes. Add the eggs, one at a time, until the mixture is smooth and no lumps remain.
• Pour the filling into the cooled crust and bake until the filling is mostly set with a slight jiggle in the center, about 32 minutes. Cool the cheesecake at room temperature while preparing the whipped cream topping.
• Rinse and dry the bowl used for the filling and place it in the refrigerator for 5 minutes, until cold to touch.
• In the cold bowl of a stand mixer fitted with a whisk or in a bowl with a handheld mixer, beat the mascarpone cheese, sugar, and salt on low speed until combined. Increase the speed to medium and beat until light, about 2 minutes. Reduce the speed to low speed, and slowly pour in half of the heavy cream. Mix until thoroughly combined. Scrape down the sides of the bowl as needed. Slowly add the rest of the cream on low speed.
• Increase the mixing speed to high, and beat until stiff peaks form and almost double in volume.
• When the cheesecake is cooled, drop large spoonfuls of the whipped cream onto the cheesecake and spread in an even layer. Sprinkle the remaining graham cracker crumbs (step 2) on top.
• Tightly cover the cheesecake in the pan with plastic wrap and refrigerate for at least 2 hours or ideally overnight.
• Use the parchment sling to carefully lift the cheesecake out of pan and transfer it to a cutting board. Using a serrated knife, cut gently into 2×2-inch squares or triangles.