If you’ve been to The Cheesecake Factory, then chances are you’ve stood at their display of cheesecakes and felt a little weak at just the sight of those beautiful, creamy slices of perfection. Or is that just me?
And watching that enormous slice make its way to your table and be set in front of you was the highlight of your day. No, week.
But honestly? I’ve never been able to finish an entire slice on my own. Unless you count that one time a friend brought some home and I kept pulling it out of the refrigerator and taking a couple bites every few hours and had nearly finished it by the end of the day.
There really isn’t much that’s better then a well made cheesecake. Creamy and rich, it’s a great dessert when you need a little break from chocolate.
Break? From Chocolate?
Yeah, believe it or not, however hard it is to accept that one! It’s probably the crazy amount of red velvet cake that’s settling in my stomach talking and I’ll be back to normal tomorrow!
So this mini creamy cheesecake is a dream to whip up! Just cream together the crust, press into pan, combine everything for the cheesecake filling and pour, bake for about 20-25 minutes or until nearly set and the center is a little wiggly.
You can top it with anything you like, really. Mix in diced strawberries into the batter, top with chocolate ganache or whipped cream. Maybe swirl in some strawberry/raspberry compote on the top of the batter before sliding into the oven. The possibilities are endless! Anyway, if it sinks a little in the center, don’t worry! When you top it with some strawberries or whipped cream, no one will know and it will taste just as great!
Just pull it out of the oven and leave to cool completely till it reaches room temperature before putting in the refrigerator to set. I know many recipes call for cooling the cheesecake in the oven with the door propped open, but this is a really tiny 4 inch cake and I find that it tends to overcook. So remove it from the oven, run a butter knife carefully around the sides so it doesn’t crack while it cools and leave it to reach room temperature.
You’ll be left with a light, tart, creamy cheesecake, the perfect size to indulge in on your own, which is what I did! By the time I’m through with this Valentines countdown, I’m going to put on a few pounds!
If you try out this recipe, please let me know! Tag me on instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all!♥
Mini Creamy Cheesecake for Two
Yield: 2 servings
Use 4- 4.5 inch springform pan
Time- prep- 20 minutes
baking- 20-25 minutes
1/3 cup graham cracker crumbs
1 tbsp. melted butter
3 tbsp. golden caster sugar
4 ounces/114 gms cream cheese, room temperature
1 1/2 tbsp. sour cream
1/4 tsp vanilla extract
3 tbsp. egg, (1 egg whipped lightly with a fork then measured)
- Grease a 4/ 4.5 inch springform pan and keep aside. Preheat oven to 325ºF/160ºC.
- Crush or blitz up the graham crackers in a blender into crumbs. Mix the crumbs, 1 tbsp of the sugar and melted butter in a small bowl. Press crumb mixture into the bottom of the pan, set aside.
- Whip the cream cheese till smooth using a handheld or stand mixer. Add the rest of the sugar, sour cream and vanilla and whip till smooth and creamy.
- Crack egg into a small bowl and whisk using a fork. Measure out three tablespoons and add to the cream cheese mixture. Using a rubber spatula, fold the egg into the cream cheese mixture till just combined. Try not to overmix because the cheesecake top might crack after baking.
- Pour the batter over the crust and slide into the oven and bake for about 25 minutes, keeping an eye on it. Remove from oven when the center is still a little wobbly and the rest has just set, lightly slide a knife along the edges, loosening it from the pan so it doesn’t crack as it cools. Let it cool till it reaches room temperature before moving to the refrigerator to set for about 2 hours at least.