Creamy Small Batch Cheesecake
Ingredients:
CRUST
1 and 1/3 graham cups (130g) cracker crumbs (about 8 graham cracker sheets)
3 Tablespoons (45g) unsalted butter, melted
1 Tablespoon (12g) granulated sugar
CHEESECAKE
two 8-ounce blocks (450g) full fat 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
Directions:
- Lower the oven rack to the lower third position and preheat oven to 325°F (163°C). Line a 9x5 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 press down the crust so it is super tight and firm in the pan. Use a flat spatula to compact it down. Bake the crust for 22-24 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.
- For full instructions please see : sallysbakingaddiction.com
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