Cheesecake recipe one package cream cheese: Rita’s Recipes: Small Cheesecake

Mini Cheesecake recipe for one/two

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This mini cheesecake recipe for one (or two) is just like a regular cheesecake but it’s made in a 4-inch cheesecake pan. It is smaller in size but still maintains that creamy, luxurious smooth texture with a light tanginess.

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Cheesecake, cheesecake, cheesecake! New obsession? I think yes!

Can you believe I never had cheesecake before I moved to America?! Sure I had the fake wanna be cheesecakes from people from other places… But trust me when I say that those don’t compare at all to the real cheesecakes you guys have here.

Cheesecakes here are extremely rich and that is something I love about this dessert. Sure it is not the best for the waist line but that’s why I want to share with mini cheesecake for one ( or two if you are feeling generous).

This way you can have your cheesecake and portion control too. No more extra cheesecake in the fridge to have in the middle of the night… As embarrassed as I am, I sometimes get up and have sweets in the middle of the night because well… Insomnia is no fun!

4-inch cheesecake recipe?

Well, I knew I wanted cheesecake. I also knew I didn’t want to make a large cheesecake that was going to need more than one cream cheese container. So I had to find a way to make what I wanted without making a full on recipe that requires a huge amount of ingredients.

I pulled out my 4 inch springform pans and started playing around with different ratios of ingredients. (Yes, we did have cheesecake as a dessert for the past couple of nights) But I am proud to say that I finally nailed the baking time, consistency and texture of this delicious American cheesecake.

What’s so special about this mini cheesecake recipe for one?!

First off, I just want to say that this cheesecake doesn’t need 4 or more packages of cream cheese! To me that’s a win… I always feel so intimidated when a recipe has that much cheese. Now don’t get me wrong I absolutely understand that we are only having one little slice but I just feel like it is so dangerous for me. My self control goes out of the window when I see cheesecake so I prefer to be careful. Now, I am not saying I won’t post a large cheesecake recipe at some point. I would just like to have the gyms open back up before I can take that kind of risk!! (Yes, I really really love cheesecake)

This recipe for these mini 4-inch cheesecakes is velvety, smooth and oh so rich. It melts in your mouth while still giving you a nice crunchy graham cracker crust. I love making this recipe for my sister and I because we don’t eat too much and we really do not need a full large cheesecake.

What you will need to bake this mini cheesecake recipe for one

To make this mini cheesecake recipe you will need the following ingredients:

• Crushed graham crackers- For the graham crackers you can either crush your own or buy them pre-crushed. Whatever works for you.
• Sugar– You will need a small amount of sugar for the crust a little more for the cheesecake batter.
• Butter– We will need some butter to melt and add in to the graham crackers to make the New York cheesecake crust
• Cream cheese– You need cream cheese for any cheesecake recipe but the perk of this small batch cheesecake recipe is that you can make it with just one package of cream cheese. Actually, half a package of cream cheese if what you really need.
• Sour cream or creme fraiche – Adding sour creme or creme fraiche helps add a nice tangy flavor to the cheesecake as well as adding some moistness.
• Heavy cream- Heavy cream helps the cheesecake be softer and creamier.
• Vanilla – I love adding vanilla to my cheesecake to bring a light floral note.
• Flour– Adding a tiny bit of flour will help the cheesecake hold together a lot better.
• Egg- You will only need one room temperature egg to help the cheesecake bind together.

I love my Nielsen-Massey Vanilla. The vanilla extract is delicious and the packaging is even more gorgeous!

Tools to make the best 4-inch cheesecake

To make this perfect cheesecake for one you will need these tools:

• 4-inch cheesecake springform
• Measuring spoons and cups
• A hand and a stand mixer
• Aluminum foil
• A larger dish for the water bath

How to make homemade cheesecake for one?

Start by preheating the oven to 350F then proceed to greasing a 4-inch cheesecake springform pan. Cut out a circle and line the bottom of the pan then cut out a long strip to line the sides of the pan. Cover the outside of the 4-inch springform pan with aluminum foil to make sure that no water can get into your cheesecake.

Now, add the graham crackers, sugar and the melted butter to a small bowl and mix until everything is incorporated.

Pour the graham cracker mixture into the cheesecake pan and flatten it using the back of a spoon or your fingers.

Bake the graham cracker crust in the preheated oven for 15 minutes. Remove it from the oven lower the heat to 300F and let the cheesecake cool down.

Now onto the cheesecake batter. To make the cheesecake batter add in the softened cream cheese, sugar, sour cream, heavy whipping cream, vanilla, flour and sugar into a stand mixer bowl or a medium bowl and mix everything together with the paddle attachement of a stand mixer or a hand mixer. Don’t over mix!

Once you have a smooth cheesecake batter, add in the egg and mix gently until it is mixed it. This should take about 10-15 seconds. Don’t over mix again!

Pour the cheesecake mixture on top of the baked graham cracker crust and tap it on the counter a few times to make sure that the cheesecake has no bubbles.

This is how I keep my oven cracked to cool down my mini cheesecake.

Place the cheesecake pan in a 8X8 inch pan or whatever pan you have and place that in the oven. Fill up the 8×8 inch pan with boiling water and cook for 35 minutes. Once the cheesecake is done baking, turn off the oven, crack the oven door open and leave the cheesecake in there to cool for an hour.

After the hour is up, remove the cheesecake from the oven and let it cool in the fridge for 2 hours or overnight.

Finally remove the springform pan, peel the parchment paper off and enjoy your delicious homemade 4-inch cheesecake!

Tips for making the perfect New York cheesecake

If you are ready to make this foolproof mini New York cheesecake for one, make sure to follow these handy dandy tips:

• Use full fat ingredients- This is a dessert that won’t forgive if you go with the fat free options. Make sure to use full fat cream cheese and sour creme or creme fraiche!
• Bring your ingredients to room temperature before starting- Make sure to bring all your ingredients to room temperature before starting. This will ensure that all the ingredients get incorporated well to make a homogenous cheesecake batter.
• Avoid over mixing the batter- Don’t over mix the cheesecake batter in order to not add in too much air into the cheesecake. Too much air in the cheesecake batter with make the cheesecake inflate when it bakes and then deflate when you cool it down completely.
• Use a water bath- Don’t skip the water bath. It will create the much needed humidity in the oven to prevent the top of the cheesecake from cracking.
• Cool down your cheesecake slowly– After turning the oven off, let the cheesecake sit there and crack the oven door open. This will make sure that the cheesecake you worked so hard for doesn’t have any cracks.

What to top cheese cake with?

You can enjoy your luxuriously creamy 4-inch cheesecake as is, which is something I love to usually. But sometimes a little change makes this dessert even better. Some fun toppings you can add to your cheesecakes are :

• Fresh fruits
• Fruit jams or sauces
• Chocolate sauce
• Dulce de leche or caramel sauce
• Whipped cream piped on top
• Melted peanut butter
• Chocolate shavings
• Chocolate shavings

These are only a few ideas that I usually go for but the sky is the limit so if you have any other ideas, make sure to share them with us in the comments below. 🙂

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The creamiest mini cheesecake recipe ever!

This 4-inch cheesecake recipe is dense, rich and so creamy! Make this cheese cake for one or share it with your significant other for the perfect at home date night dessert!

4. 99 from 79 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 2 people

Calories 447 Calories

• stand mixer or hand mixer

• 4-inch cheesecake pan

for the crust

• ¼ cup crushed graham crackers
• 1 tablespoon sugar
• 1 tablespoon butter melted

for the cheesecake

• 4 oz cream cheese at room temperature
• 2 tablespoon sugar
• 1 ½ tablespoon sour cream or creme fraiche
• 1 ½ tablespoon heavy cream
• ¼ teaspoon vanilla
• ½ teaspoon flour
• 1 egg at room temperature

Make the graham crust

• Start by preheating the oven to 350F then proceed to greasing a 4-inch cheesecake springform pan. Cut out a circle of parchment paper and line the bottom of the pan then cut out a long strip of parchment paper to line the sides of the pan as well. Cover the outside of the 4-inch springform pan with aluminum foil to make sure that no water can get into your cheesecake.

• Now, add the graham crackers, sugar and the melted butter to a small bowl and mix until everything is incorporated.

• Pour the graham cracker mixture into the cheesecake pan and flatten it using the back of a spoon or your fingers.

• Bake the graham cracker crust in the preheated oven for 15 minutes. Remove it from the oven lower the heat to 300F and let the cheesecake cool down.

Make the cheesecake batter

• Now onto the cheesecake batter. To make the cheesecake batter add in the softened cream cheese, sugar, sour cream, heavy whipping cream, vanilla, flour and sugar into a stand mixer bowl or a medium bowl and mix everything together with the paddle attachement of a stand mixer or a hand mixer. Don’t over mix!

• Once you have a smooth cheesecake batter, add in the egg and mix gently until it is mixed it. This should take about 10-15 seconds. Don’t over mix again!

• Pour the cheesecake mixture on top of the baked graham cracker crust and tap it on the counter a few times to make sure that the cheesecake has no bubbles.

• Place the cheesecake pan in a 8X8 inch pan or whatever pan you have and place that in the oven. Fill up the 8×8 inch pan with boiling water and cook for 35 minutes. Once the cheesecake is done baking, turn off the oven, crack the oven door open and leave the cheesecake in there to cool for an hour.

• After the hour is up, remove the cheesecake from the oven and let it cool in the fridge for 2 hours or overnight.

• Remove the springform pan, peel the parchment paper off and enjoy your delicious homemade 4-inch cheesecake!

Calories: 447CaloriesCarbohydrates: 30gProtein: 8gFat: 33gSaturated Fat: 19gTrans Fat: 1gCholesterol: 178mgSodium: 348mgPotassium: 159mgFiber: 1gSugar: 23gVitamin A: 1250IUVitamin C: 1mgCalcium: 99mgIron: 1mg

Keyword cheesecake, cheesecake cheesecake for one, dessert for one, dessert for two, new york cheesecake

Tried this recipe?Let us know how it was!

If you made it all the way down here, I would like to say thank you so so much. If you made this mini cheesecake for one (or two) make sure to let me know how you liked it in the coments below.

Have a great day and come back soon for some more awesome recipes

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This is the Most Delicious Baked Cheesecake Recipe

Though many of us think of cheesecake as being a dessert served cold, there are baked forms of cheesecakes as well. Although both versions can be delicious, many associate unbaked cheesecakes with lazy cooking. They also prefer baked cheesecakes because they tend to be made with more healthy ingredients.

When making a baked cheesecake, there are many mistakes you’ll want to avoid. One of these is overbaking. When the cake is ready, it will appear a bit jiggly in the middle, but it will harden as it cools. If you wait until the cake is completely set in the oven, it will start to dry out and crack.

Be sure to prebake your crust. These are directions that may not be included in the recipe but doing so will keep it crisp and ready for the filling. It is best to bake the crust for about 10 minutes before proceeding with making the rest of the cake.

Try to resist the urge to open the oven door while your cake is baking. It may be tempting to check on its progress but opening the oven before the cake starts to set will cause it to sink. Opening it too often will add to your cook time. If you feel you must open the oven door, try to do so when the cake is near to being ready.

Once you take your cheesecake out of the oven, you may not be able to wait to take a bite. However, it is best to allow your cake to chill in the refrigerator for at least four hours (and preferably overnight) before digging into it. This will help the cake to set.

Just like any other cheesecake, a baked cheesecake can be made using any number of flavorings. However, the recipe we provide here is for a basic cheesecake which makes it a great template for those who eventually want to become more adventurous.

This is smooth and creamy baked cheesecake recipe filled with rich cream cheese and baked to perfection. This recipe will get non-stop compliments and satisfied smiles. Cheesecake is one of life’s great rewards and this one is no exception.

Baked Cheesecake

Ingredients:

Crust:

2 1/4 cup graham cracker crumbs
1/2 cup butter or margarine, melted

 

Filling:

1 (8 oz.) pkg. cream cheese, softened
1 Tbsp. lemon juice
1/2 cup sugar
1/4 cup milk
Dash of salt
1/2 tsp. vanilla
2 eggs

 

Topping:

2 Tbsp. sugar
1 cup sour cream
1/2 tsp. vanilla

 

Directions:

1. Combine graham cracker crumbs and butter, press into buttered 8 inch pie plate to form crust on bottom and sides.

2. In a mixing bowl, beat cream cheese until fluffy. Gradually add in lemon juice, 1/2 cup sugar, milk, salt and vanilla.

3. Add eggs, 1 at a time, mixing well after each addition. Pour filling into crust.

4. Bake at 325 degrees F for 25 to 30 minutes or until set.

5. Combine the 2 tablespoons of sugar, sour cream, and 1/2 teaspoon of vanilla; spread over top of cheesecake then bake for 10 minutes longer. Chill for 5 hours or more before serving.

Other Dessert Ideas

Once you try this baked cheesecake recipe, try out these other delicious dessert ideas:

• Chocolate mousse. You may have tried it at a restaurant or seen it sold in stores, but have you ever tried making it? Chocolate mousse is a delicious and decadent dessert that’s great for whoever you’re looking to impress. Give it a shot!
• Macarons. This is a delicious meringue-based dessert. It’s among the most challenging to make, but with a little trial-and-error and the right recipe, you’ll be good to go! Think of how impressed your guests will be when they see your perfectly-made macarons.
• Flourless chocolate cake. Flourless cakes are becoming increasingly popular due to their relative simplicity and uniqueness. If you haven’t yet given a flourless cake a try, consider making a flourless chocolate cake for your next dessert.
• Pudding. If you’re looking for something simple, why not give pudding a shot? There are so many different flavors of pudding that you can grab from the store, from chocolate to butterscotch to Oreo. It’s a great dessert for summer, since it doesn’t require you to turn on the oven or warm it up.
• Grape pie. This is a pie flavor you may never have had before. Grape pie is popular in eastern New York and other areas where grapes are plentifully grown, but you can make it regardless of where you live! If you’re tired of apple pie, then give this one a try. You might just love it!
• Whoopie pies. You probably enjoyed these as a kid. Cream filling sandwiched between two chocolate cakes makes for a truly delectable dessert! Your kids will have a blast making these with you. Use large cookies in place of chocolate cakes, if you want. You could also try your hand at making a giant whoopie pie!
• Donuts. Donuts don’t have to just be a breakfast food. They can also be wonderful as a dessert, especially if it’s frosted or filled with cream. Pick out the type of donut you’d like to make, grab the oil, and get cooking! Remember to exercise caution around hot oil, and never dump the oil down the drain.

Cheesecake Recipes List

Processed cheese President «Creamy» — Cheese for cheesecake + recipe. Is this cheese good? An experiment with the addition of other cheese and just president cheese. Beginner Cooking Steps.

Hello.

I don’t really like to cook at all, I do it all the time just out of necessity automatically, everyday. At the same time, of course, I try (I do my homework to the conscience) so that the dishes are delicious: after all, homemade food is what unites everyone at the table.

But then a moment happened that for some reason I wanted a cheesecake. I cook cakes for the holidays, even if they are not mega beautiful, but just homemade, but I have some experience, again — I am not a confectioner and do not plan to become one. Somehow I don’t take such cakes in the store, but in a cafe I ate one piece and that’s it … not enough. In general, I had a burning desire to do it myself. I looked up the recipe on the Internet — it seems not difficult. But I need Philadelphia cheese. Here’s the catch — it’s nowhere to be found, they take creamy curd cheese as a replacement … I had to look for reviews — who takes which and which is better. Because there is creamy, and there is cottage cheese. Based on the reviews, I ordered Cream cheese — President, Natura, Almette. Then she laughed at herself. Natura cheese turned out to be an ordinary hard cream cheese, and I also wondered why its packaging is so soft))) But President and Almette fit perfectly.

For a recipe for a 22 cm diameter mold, I needed about 500-600 g of cheese.

About President Cheese:

I took a large package for 400 g. It is written on top that it is with selected cottage cheese.

The composition is long, written in small print.

Composition

cheese, drinking water, butter, skimmed milk powder, cottage cheese, dried cream, dry milk whey, ortho- and polyphosphate emulsifiers, thickeners corn starch and carrageenan, acidity regulator citric acid, natural flavor, stabilizer xanthan gum

i.e. there is also cottage cheese and cheese, but cheese comes first. Under the plastic cover, a foil membrane with a recipe was found.

Under the lid, as for me — the usual processed cheese.

I did not notice anything unusual in taste.

In general, in my first recipe, I decided to use this cheese in conjunction with almetto.

—————

It is better to cook such a cake-pie at night, to let it brew overnight in the refrigerator and not to embarrass the aroma of homemade ones.

To prepare a cheesecake on a 22 cm mold you will need:

For the filling:

• Processed cream cheese president — 400 g + 2 jars of almetto 150 g each quark
• Sugar — 18 0 g.
• Lemon juice — 2 tablespoons
• Corn starch — 2 tablespoons.
• C1 eggs — 3 pcs.
• Sour cream 20% — 60 g.0046
• Butter — 200 g

For the top coating of the cake: sour cream 150 g + powdered sugar 2 tablespoons.

Cooking begins with the cake (I immediately turn on the oven so that it has time to warm up — by 175 degrees). But I also take out all the ingredients for the filling from the refrigerator in advance — it is desirable that they be at room temperature (at least half an hour).

Making cake is very easy. First, I beat the cookies with a mallet on the still closed package, and then grind the broken ones in a blender.

It turns out such a baby.

With flash:

Immediately simmer oil over low heat,

and then pour it into crushed cookies and mix.

Then spread in a pre-prepared form, greased with butter. I tamp with a glass, I make sides.

I send the cake to the oven for 10 minutes at a temperature of 175 degrees.

Then I start making toppings . Because I am lazy, then I mix everything in a blender, but at a low speed — so that there is no air.

1. Opened both types of cheese and mixed with a fork, then with a blender on low speed.

   When the mass became homogeneous, then gradually I began to add corn starch, lemon juice, 1 g of vanilla, sour cream and one egg each. Mix until the mass becomes homogeneous.

2. Next, I pour the filling into the form already taken out of the oven, which has had time to cool down a little.
3. Then I put the cheesecake in the oven at 200 degrees. After 10 minutes, I reduced it to 120 degrees and set the timer for 1 hour (60 minutes).
4. When the timer goes off, I turn off the oven and brush the top with a mixture of sour cream and powdered sugar. I leave it for another half an hour, then I take it out to stand at home. And then I put it in the refrigerator (it takes 6-8 hours) until the morning.

This is what came out of a mixture of President and Almette cheese.

I found the cheesecake to be very cottage cheese. And the next time I decided to cook president from only one cheese (a smaller form and one pack of cheese 400 g). The filling seemed to be some kind of mirror and the taste was not so tender. And for the third time I prepared a pack of president 400 g + 1 pack of almette = it turned out, in my opinion, just perfect. This is where it stopped.

President recommends cheese — in my opinion, no cheesecake can exist without it.

How to make a classic cheesecake

How to make a famous American dessert at home? Surely you have wanted to do this more than once. Do not be afraid of its imaginary complexity — you can handle it! Check what ingredients you already have, buy the missing ones. Cook according to our clear instructions.

ingredients

Biscuit biscuits
—
300 gr.

Butter
—
100 gr.

Cream 35%
—
200 ml.

Sugar
—
150 gr.

Nutmeg
—
0.25 tsp

Cream cheese
—
600 gr.

Eggs
—
3 pcs.

Lemon juice
—
1 tsp

Energy value

Calories 426.0 kcal

Proteins 1.0 g

Fats 3.0 g

Carbohydrates 23.0 g half an hour cream, cheese, eggs and butter. The oil must have time to soften.

2. Prepare the cheesecake base: in a blender, grind the biscuits, add the nutmeg. Combine the crumbs with butter and grind well in your hands.

3. Line the bottom of a baking dish with parchment and brush with butter along with the sides. Press crushed cookies evenly. You can make a small rim if you like.

4. Preheat the oven to 200 degrees and let the base bake for 10 minutes. Remove and cool at room temperature.

5. Let’s start with the creamy filling. Add vanilla flavoring, lemon juice and sugar to the cheese. Mix with a spatula or with a mixer at minimum speed. Just do not beat, otherwise bubbles will appear in the mass.