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Creamy Small Batch Cheesecake

A delightful small batch cheesecake with a velvety creamy filling and a buttery crust, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 1/3 cups graham cracker crumbs Provides a crispy and slightly sweet base.
  • 3 tablespoons melted unsalted butter Adds richness.
  • 1 tablespoon granulated sugar Enhances flavor.
Filling Ingredients
  • 16 ounces full-fat brick cream cheese Should be softened to room temperature.
  • 1/2 cup granulated sugar For sweetness.
  • 1 large egg Should be at room temperature.
  • 1 teaspoon pure vanilla extract For depth of flavor.
  • 1 teaspoon fresh lemon juice Offers aromatic undertones.

Method
 

Preparation
  1. Lower the oven rack to the lower third position and preheat the oven to 325°F (163°C). Line a 9×5-inch loaf pan with parchment paper.
  2. In a bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined. Pour this mixture into the prepared loaf pan, pressing down firmly.
  3. Bake the crust for about 20 minutes, or until the edges and top turn a light golden brown.
Filling Preparation
  1. In a large bowl, beat the softened cream cheese on high speed until completely smooth.
  2. Gradually blend in the sugar, egg, vanilla extract, and lemon juice. Mix until well combined and creamy, about 2 minutes.
Baking
  1. Pour the cheesecake batter over the baked crust, smoothing it into an even layer.
  2. Bake for 40 to 45 minutes, or until the surface is set with a toothpick inserted in the center coming out mostly clean.
Cooling and Serving
  1. Let the cheesecake cool completely in the pan on a wire rack.
  2. Transfer it to the refrigerator and let it chill for at least 4 hours, or up to 1 day for optimal flavor.
  3. Lift the cheesecake out of the pan using the parchment paper, slice into portions, and serve with optional toppings.

Notes

Ensure the cream cheese is at room temperature before mixing to prevent lumps. Avoid overmixing after adding the egg to prevent cracks.