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.

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 RECIPE

Steps:

• Lower the oven rack to the lower third position and preheat the oven to 325 degrees F. Line a 9×5-inch loaf pan with parchment paper with enough overhang on the sides. Set aside.
• Crust:
• Mix the graham cracker crumbs, unsalted butter, and granulated sugar together. Pour into the prepared loaf pan and press down the crust. Use a flat spatula to compact it down.
• Bake the crust for 22 to 24 minutes or until lightly golden brown on the edges and top.
• Cheesecake:
• 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 for about 2 minutes until completely combined and smooth. 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.
• Bake the cheesecake for 40 to 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, and enjoy!