INTRODUCTION
Cheesecake is a beloved dessert that many people enjoy. It is creamy, rich, and has a delightful flavor. However, often, recipes yield a large cheesecake that can be overwhelming. A small batch cheesecake is perfect for those who want to enjoy this delicious dessert without making too much. The creamy small batch cheesecake is quick to prepare and can easily satisfy your sweet tooth. In this article, we will explore why you will love this delightful dessert, how to make it step by step, and offer some helpful tips and variations.
WHY YOU WILL LOVE THIS RECIPE
This creamy small batch cheesecake recipe is fantastic for several reasons. First, it is simple to make. Even if you are new to baking, you can successfully create this cheesecake. Second, it uses basic ingredients you probably already have at home. You won’t need to search for special items at the store. Third, because it’s a small batch, you can enjoy it without feeling overwhelmed by leftovers. It is perfect for a small gathering or even just for a treat for yourself. Finally, the creamy, delicious flavor of this cheesecake will leave you wanting more!
HOW TO MAKE Creamy Small Batch Cheesecake
Making a creamy small batch cheesecake is straightforward. Follow these easy steps to create this delightful dessert.
EQUIPMENT NEEDED
You will need some basic equipment to make this cheesecake:
- 9×5-inch loaf pan
- Parchment paper
- Mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Wire rack
Ingredients You’ll Need
To make a creamy small batch cheesecake, gather these 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!
STEP-BY-STEP INSTRUCTIONS
-
Preheat the Oven: Begin by lowering the oven rack to the lower third position and preheating the oven to 325°F (163°C).
-
Prepare the Pan: Line a 9×5-inch loaf pan with parchment paper. Ensure there is enough overhang on the sides to easily remove the cheesecake later. Set this aside.
-
Make the Crust: In a bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar. Once well combined, pour this mixture into your prepared loaf pan. Using your hand, press the crust mixture down firmly so it is compact in the pan.
-
Bake the Crust: Place the crust in the oven and bake for about 20 minutes or until the edges and top become lightly golden brown.
-
Prepare the Filling: While the crust is baking, prepare the cheesecake filling. In a large bowl, use a hand mixer or a stand mixer with a paddle attachment to beat the softened cream cheese on high speed until it is completely smooth.
-
Add Other Ingredients: To the cream cheese, add the granulated sugar, egg, vanilla extract, and lemon juice. Beat this mixture on high speed until it is fully combined and smooth, which should take about 2 minutes. Remember to scrape down the sides and the bottom of the bowl and mix again as needed.
-
Combine the Layers: Once the crust is baked, pour the cheesecake batter on top. Use a rubber spatula to smooth the batter into an even layer on top of the warm crust.
-
Bake the Cheesecake: Place the cheesecake back in the oven and bake for 40 to 45 minutes. The surface should be set, and when you insert a toothpick in the center, it should come out mostly clean.
-
Cool the Cheesecake: After baking, remove the cheesecake from the oven. Let it cool completely in the pan on a wire rack.
-
Chill Before Serving: Once cooled, refrigerate the cheesecake for 4 hours, or up to 1 day.
-
Serve: Carefully remove the chilled cheesecake from the pan using the parchment paper overhang. Slice it and enjoy it with optional toppings like strawberry or cherry.
HOW TO SERVE Creamy Small Batch Cheesecake
Serve your creamy small batch cheesecake chilled. You can enjoy it plain or add delicious toppings for extra flavor. Fresh fruit like strawberries or cherries works wonderfully, or you may try a drizzle of salted caramel. Each bite will be a sweet treat that everyone will love!
STORAGE & FREEZING : Creamy Small Batch Cheesecake
To store any leftovers, keep the cheesecake in an airtight container in the fridge. It will stay fresh for about 3 to 5 days. If you want to keep it longer, you can freeze the cheesecake. Wrap it tightly in plastic wrap, then in aluminum foil, and place it in the freezer. It can last for up to 3 months in the freezer. When you’re ready to enjoy it again, simply let it thaw in the fridge overnight before serving.
SERVING SUGGESTIONS
This cheesecake is delightful on its own but can be paired with various toppings for added flavor. Some great serving suggestions include:
- Fresh strawberries or blueberries
- A spoonful of cherry pie filling
- A drizzle of savory caramel sauce
- Whipped cream for added creaminess
- Chocolate shavings for a sweet twist
Feel free to mix and match toppings to create your perfect cheesecake experience!
VARIATIONS
While this creamy small batch cheesecake is delicious as is, you can also experiment with some fun variations:
- Chocolate Cheesecake: Add 1/4 cup of unsweetened cocoa powder to the mixture for a rich chocolate flavor.
- Berry Swirl: Before baking, swirl in some fruit puree or preserve mixed with a bit of sugar.
- Lemon Cheesecake: Increase lemon juice to 2 teaspoons for a zesty lemon twist.
- Nutty Flavor: Add crushed nuts like pecans or almonds to the crust for added crunch.
Feel free to get creative with flavors and toppings!
FAQs
1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture may not be as creamy and rich.
2. Do I have to use lemon juice?
No, the lemon juice is optional. It adds brightness to the flavor but isn’t required.
3. Can I make this cheesecake ahead of time?
Yes! You can make this cheesecake up to a day in advance. Just store it in the fridge until you are ready to serve it.
4. What should I do if my cheesecake cracks?
If your cheesecake cracks, don’t worry! It can happen. You can cover it with fruit toppings, whipped cream, or chocolate to hide it.
MAKE-AHEAD TIPS FOR Creamy Small Batch Cheesecake
To make your baking experience even smoother, consider these make-ahead tips. You can prepare the crust a day in advance and store it in the pan at room temperature. You can also mix the filling ingredients the day before. Just remember to keep it in the fridge, and pour it over the crust when you are ready to bake. This makes it easy to enjoy homemade cheesecake whenever you want. Enjoy your baking!
Creamy Small Batch Cheesecake
Ingredients
Method
- Preheat the oven to 325°F (163°C) and lower the oven rack to the lower third position.
- Line a 9×5-inch loaf pan with parchment paper, leaving enough overhang to remove the cheesecake later.
- In a bowl, mix together graham cracker crumbs, melted butter, and sugar until well combined. Pour into the pan and press down firmly.
- Bake the crust for about 20 minutes or until lightly golden brown.
- While the crust is baking, beat the softened cream cheese in a large bowl until completely smooth using a hand mixer or stand mixer.
- Add sugar, egg, vanilla extract, and lemon juice to the cream cheese and beat until fully combined and smooth.
- Once the crust is baked, pour the cheesecake batter on top and smooth it into an even layer.
- Bake the cheesecake for 40 to 45 minutes until the surface is set and a toothpick inserted in the center comes out mostly clean.
- Allow the cheesecake to cool completely in the pan on a wire rack.
- Refrigerate for at least 4 hours or up to 1 day before serving.
- After chilling, use the parchment overhang to remove the cheesecake from the pan, slice, and serve with optional toppings.