Are you craving a creamy, dreamy cheesecake but don't want a whole pie? This recipe delivers all the rich, tangy goodness of classic cheesecake in a perfectly portioned size for two. Perfect for a romantic dinner, a quiet night in, or simply satisfying a sudden cheesecake craving, this easy recipe is surprisingly quick to make and requires minimal cleanup. Forget about complicated recipes and massive baking projects; this is homemade deliciousness simplified. Let's get baking!
Ingredients:
- 4 ounces (113g) cream cheese, softened to room temperature
- 1 tablespoon granulated sugar
- 1/4 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons graham cracker crumbs
- 1 teaspoon melted butter
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease two small ramekins or oven-safe mugs generously. This prevents sticking and ensures easy removal of your mini cheesecakes.
Preparing the Crust:
- In a small bowl, combine the graham cracker crumbs and melted butter. Mix until evenly moistened. Divide the mixture equally between the prepared ramekins, pressing it firmly into the bottom to create a crust.
Making the Cheesecake Filling:
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In a medium bowl, beat the softened cream cheese with an electric mixer or a whisk until smooth and creamy. This is crucial for a light and airy texture.
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Gradually add the sugar, beating until fully incorporated. There should be no visible sugar granules remaining.
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Beat in the vanilla extract until well combined.
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Crack in the egg and beat on low speed until just mixed. Overmixing can lead to a tough cheesecake, so be gentle!
Baking and Cooling:
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Divide the cream cheese mixture evenly between the prepared ramekins, pouring it carefully over the graham cracker crusts.
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Place the ramekins in a larger baking dish. Pour enough hot water into the larger dish to come halfway up the sides of the ramekins. This creates a water bath, which helps prevent cracking and ensures even baking.
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Bake for 15-20 minutes, or until the cheesecakes are just set around the edges but still slightly jiggly in the center.
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Remove from the oven and carefully remove the ramekins from the water bath. Let them cool completely on a wire rack before refrigerating for at least 2 hours to allow the cheesecakes to fully set.
Serving Suggestions:
Once chilled, your mini cheesecakes are ready to enjoy! Top with your favorite fresh berries, a dollop of whipped cream, or a drizzle of chocolate sauce for an extra touch of indulgence. This recipe makes a delightful and satisfying dessert for two, perfect for a special occasion or a simple treat.
Tips for Success:
- Room temperature cream cheese: This is essential for a smooth and creamy cheesecake.
- Don't overmix the batter: Overmixing can incorporate too much air, leading to a cracked cheesecake.
- Water bath: The water bath helps create a gentle, even baking environment.
- Cooling time: Allow sufficient cooling time for the cheesecake to set properly.
Variations:
- Chocolate Cheesecake: Add 2 tablespoons of cocoa powder to the cream cheese mixture for a rich chocolate flavor.
- Lemon Cheesecake: Add the zest of one lemon and 1 tablespoon of lemon juice to the cream cheese mixture for a bright and tangy twist.
- Different Crusts: Experiment with different crusts like Oreo cookies, digestive biscuits, or even a shortbread crust.
Nutritional Information (per serving):
- Calories: Approximately 350
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 20g
- Sugar: 15g
- Protein: 8g
This nutritional information is an estimate and may vary based on specific ingredients used. Enjoy your delicious and easy cheesecake!