Description
This small cheesecake recipe is a perfect dessert for any occasion, featuring a buttery graham cracker crust and a rich, creamy filling flavored with vanilla and a hint of lemon. Baked to perfection in a loaf pan, it is cooled gradually to prevent cracks and chilled thoroughly for a smooth, dense texture. Optional toppings like fresh berries, chocolate drizzle, or whipped cream add a delightful finishing touch.
Ingredients
Scale
For the Crust:
- 1 1/3 cups (160g) graham cracker crumbs (about 10 full sheets)
- 3 tablespoons (43g) unsalted butter, melted
- 1 tablespoon (12g) granulated sugar
For the Filling:
- 16 ounces (452g) full-fat cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice (optional, for enhanced flavor)
Optional Toppings:
- Fresh berries
- Fruit compote
- Chocolate drizzle
- Whipped cream
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Line a 9×5-inch loaf pan with parchment paper, leaving enough overhang to easily lift the cheesecake out later. In a bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan using the bottom of a flat glass or measuring cup to pack it evenly. Bake for 8–10 minutes until slightly golden. Remove from the oven and let it cool while you prepare the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue mixing until fully incorporated. Add the egg, vanilla extract, and lemon juice, mixing just until combined. Be careful not to overmix to avoid introducing too much air, which can cause cracks in the cheesecake.
- Assemble and Bake: Pour the cheesecake batter over the cooled crust and spread it into an even layer. Bake in the preheated oven for 40–45 minutes, or until the edges are set and the center jiggles slightly when shaken. Once done, turn off the oven and slightly crack the door open to allow the cheesecake to cool gradually for about 1 hour.
- Chill the Cheesecake: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to set completely.
- Serve and Enjoy: After chilling, lift the cheesecake out of the pan using the parchment paper overhang. Slice into portions and top with your choice of fresh berries, fruit compote, chocolate drizzle, or whipped cream.
Notes
- Ensure cream cheese and egg are at room temperature before mixing for a smooth filling.
- Do not overmix the filling to prevent cracking during baking.
- Use parchment paper with overhang for easy removal of the cheesecake from the pan.
- Allow cheesecake to cool gradually in the oven with the door slightly open to reduce cracking.
- Chill the cheesecake for at least 4 hours or overnight for best texture and flavor.
- Optional lemon juice enhances the flavor but can be omitted if preferred.
- Customize toppings according to preference: fresh fruit, chocolate, or whipped cream all work well.
