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

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

How to prepare

1. Prepare the ingredients: Remove the cream, cheese, eggs and butter about half an hour later. 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. Ready cheesecake will turn out with holes.

6. Add eggs one at a time and mix thoroughly but gently. Now use only the spatula. If you overdo it and start whipping the mass, it will become liquid.

7. Add cream and stir gently.

8. Spread the mixture over the biscuit base. Cheese filling can turn out to be fluid or vice versa dense, more like sour cream. The consistency depends on the texture of the ingredients. So don’t be scared — you did everything right.

9. Smooth out the top layer until it looks nice to your taste. Shake the mold several times to release excess air.

10. Place in the oven preheated to 200 degrees to bake. After 15 minutes, lower the temperature to 110 degrees. Bake for about 1. 5 hours on the top-bottom setting. Place a pot of water on the bottom of the oven.

11. The cheesecake is ready when the edges are firm and the center is a little watery. He shouldn’t blush. To do this, cover with foil if necessary.

12. Turn off the oven, open it slightly and leave the cheesecake inside for an hour. Remove, cover with a towel and leave on the table until cool. Carefully separate the edges from the sides of the mold with a knife and refrigerate overnight.

13. Remove the cheesecake from the mold in the morning and decorate as desired.

Triple pleasure with Philadelphia cheese!

Home / For professionals / Articles and publications / Triple pleasure from Philadelphia cheese!

February 01, 2013

This November Russian fans of Philadelphia cheese had a holiday! Trade House «Petrovsky» presented a set of Philadelphia cheese «Korovka Cake». The set includes 2 packs of original Philadelphia cream cheese and one pack of Philadelphia cheese with Milka.

Philadelphia cream cheese has long established itself as a versatile product. It is easy and convenient to cook sandwiches, cream soups, sauces, pastries, add to salads and hot dishes with it. Philadelphia cheese with Milka chocolate is a favorite treat for those with a sweet tooth! Not a single child can pass by!

Why is the set called «Cow» you ask? Because with the help of the contents of this set you can prepare a delicious cake «Korovka» according to the recipe of the famous confectioner, author of many cookbooks and famous presenter Alexander Seleznev. Out of a million recipes with Philadelphia cheese (remember that Philadelphia cheese is a universal cheese), we chose one! Why him? And because this wonderful recipe is easy to prepare, and its appearance will surprise your guests! Delicious and beautiful cheesecake will decorate your festive table.

The recipe for this cake is on the package and is very simple:

Cow cake

You will need:

175 g. PHILADELPHIA cheese Milka

2 packs PHILADELPHIA cheese Original

150 g. Savoiardi Marini biscuits

125 g butter

300 g . yogurt

1 pinch salt

1 sachet or sheet gelatine

75 g Sugar

Preparation:

• Grind Savoyardi «Marini» biscuits into crumbs. Melt the butter, add the cookie crumbs and place on a baking sheet lined with baking paper.
• Beat yogurt and a pinch of salt with a mixer.
• Soak gelatine in 150 ml. cold water for 10 minutes. Add sugar and heat until gelatin dissolves. Add the resulting liquid to the mass of yogurt.
• Divide the yoghurt cream into thirds. Beat one part with Philadelphia and Milka until smooth. Whip the remaining cream with the original Philadelphia.
• Spoon half of the white Philadelphia cream evenly into a cake pan. On top, using a spoon, put ½ part of the brown cream in spots. Carefully pour the remaining white cream into the next layer and make «cow spots» from the rest of the cream from Philadelphia with Milka.