Mini Cheesecake
Although cheesecake contains some nutrients, such as calcium and protein, it is not beneficial for your health. Therefore, keeping a 10-inch leftover cheesecake in your fridge is NOT advisable. However, having a smaller 4.5-inch cheesecake can be a good idea, as there are times when you simply crave a slice of rich and creamy vanilla cheesecake.This version is not overly sweet and does not involve any complicated techniques, making it perfect for beginners. Additionally, the top won't crack, resulting in a picture-perfect cheesecake you will be proud to show off!
Ingredients
Filling
- 16 oz cream cheese, softened to room temperature
- 1 egg, room temperature
- 2 egg yolks, room temperature
- 1/2 cup sugar
- 2 tbsp vanilla
- 1/4 cup sour cream
Crust
- 1 cup graham crackers, finely crushed
- 1/2 tbsp sugar
- 1/3 cup butter, melted
- 1 pinch cinnamon, optional
Instructions
- Preheat the oven to 350°F and gather all ingredients.
- In a 4.5-inch springform pan, combine the crushed graham crackers, 1/2 tablespoon of sugar, and cinnamon, if desired. Then, stir in the melted butter until well combined.
- Press the crumb mixture firmly onto the bottom and approximately 1 inch up the sides of the pan. Tip: Use a measuring cup to help smooth the crust.
- In a large bowl, beat the cream cheese and 1/2 cup of sugar until smooth. Add another 1/2 cup of cream cheese, 1 whole egg, 2 egg yolks and vanilla extract. Continue mixing until the mixture is well combined and creamy.
- In a small oven-safe container, add 1/2- 1 cup water and place in the oven. (This is to add steam to the oven). Pour the filling in the crust-lined pan. Place on a cookie sheet or shallow baking pan. Bake for 40 minutes of until a 1 1/2 inch area around the appears set when shaken.
- Turn off the oven and crack the door 1-2 inches, letting the cheesecake cool in the oven.
