Are you craving a decadent dessert that's not overly complicated? Look no further! This small springform pan cheesecake recipe is perfect for satisfying your sweet tooth without spending hours in the kitchen. It's the ideal recipe for homemade cooking, offering a delicious dish that's surprisingly easy to make, even for beginners. This recipe provides a delightful portion, perfect for a personal treat or a romantic dessert for two. Let's get baking!
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- 16 ounces cream cheese, softened to room temperature (very important!)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Optional: Fresh berries, chocolate shavings, or caramel sauce for topping
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C). Grease a 6-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, ¼ cup of sugar, and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup or glass to create an even layer.
- Bake for 8-10 minutes, or until lightly golden brown. Remove from the oven and let cool completely.
Making the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and ½ cup of sugar with an electric mixer until smooth and creamy. This is crucial for a smooth cheesecake texture.
- Beat in the vanilla extract until well combined.
- Add the eggs one at a time, mixing well after each addition. Be careful not to overmix. Overmixing can incorporate too much air, leading to cracks.
- Carefully pour the cheesecake filling over the cooled crust.
Baking and Cooling:
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath, preventing cracking).
- Bake for 25-30 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for another hour. This slow cooling process helps prevent cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
Serving Suggestions:
This small cheesecake is perfect as is, but you can easily elevate it with your favorite toppings. Fresh berries offer a vibrant contrast in color and flavor, while chocolate shavings add a touch of richness. A drizzle of caramel sauce brings a delightful sweetness.
Tips for Success:
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smooth, creamy filling.
- Don't Overmix: Overmixing incorporates too much air, leading to cracks.
- Water Bath: The water bath helps create a moist environment, preventing the cheesecake from drying out and cracking.
- Slow Cooling: Slow cooling is key to preventing cracks.
Variations:
- Chocolate Cheesecake: Add ½ cup of unsweetened cocoa powder to the filling.
- Lemon Cheesecake: Add the zest and juice of one lemon to the filling.
- Strawberry Cheesecake: Swirl in some strawberry puree into the filling before baking.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used. For a more precise calculation, use a nutritional calculator with your exact ingredients. Expect roughly:
- Calories: 350-400
- Fat: 20-25g
- Protein: 5-7g
- Carbohydrates: 35-40g
This easy recipe for a small springform pan cheesecake is a perfect quick dinner idea or an anytime treat. Enjoy this delicious and simple dessert!