Small-Batch Cheesecake

American · Spring · 120 min · Serves 4 · By The Lesapor Kitchen

This small-batch cheesecake is perfect for when you crave a classic dessert without the leftovers. It's easy, creamy, and just right for a cozy night in.

Ingredients

• 3/4 cup graham cracker crumbs
• 2 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 large egg

Method

1. Preheat your oven to 325°F (160°C). Grease a small (4-inch) springform pan.
2. In a small bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon sugar. Press the mixture into the bottom of the prepared pan.
3. In a mixing bowl, beat the softened cream cheese until smooth. Add in 1/2 cup sugar and vanilla extract, and continue to beat until well combined.
4. Add the egg and beat just until incorporated, being careful not to overmix.
5. Pour the cream cheese mixture over the crust in the springform pan.
6. Bake in the preheated oven for 30-35 minutes, or until the center is set but still slightly jiggly.
7. Remove from the oven and allow to cool to room temperature. Refrigerate for at least 1 hour before serving.