Valentine's Day Creamy Small Batch Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1 1/3 cups (160g) graham cracker crumbs (10-11 full sheets)
02 -
3 tablespoons (43g) unsalted butter, melted
03 -
1 tablespoon (12g) granulated sugar
→ Cheesecake Filling
04 -
16 ounces (452g) full-fat cream cheese, room temperature
05 -
1/2 cup (100g) granulated sugar
06 -
1 large egg, room temperature
07 -
1 teaspoon pure vanilla extract
08 -
1 teaspoon fresh lemon juice
→ Optional Toppings
09 -
Strawberry topping
10 -
Cherry topping
11 -
Salted caramel
# Instructions:
01 -
Lower oven rack to lower third position. Preheat to 325°F. Line 9x5 loaf pan with parchment paper overhang.
02 -
Mix crust ingredients, press into pan. Bake 20 minutes until lightly golden.
03 -
Beat cream cheese until smooth. Add sugar, egg, vanilla, and lemon juice until combined, about 2 minutes.
04 -
Pour batter over warm crust. Bake 40-45 minutes until surface is set.
05 -
Cool completely, then refrigerate 4 hours to 1 day. Remove using parchment overhang.
# Notes:
01 -
Can be made ahead
02 -
Freezes up to 3 months
03 -
Use brick-style cream cheese
04 -
Digestive biscuits can substitute for graham crackers