Cheesecake, made from like 1 egg and a single block of cream cheese and not all that much else.
This recipe happened when one day I had a block of cream cheese in the fridge, craved cheesecake and did not feel the “best cheesecake recipe evaaaa” internet hunt vibes 🤷♀️
Even when I find the recipe I have so much difficulty following, sometimes I’d rather just make something up.
I mean, I’m really not that picky. I’ll take a basic recipe I can throw together in a couple of minutes over a recipe that will make the BEST DANG CHEESECAKE IN THE UNIVERSE, pretty much any day.
This cheesecake is 1 egg, 8 oz cream cheese, some sugar, baked on a cookie crust. Add some vanilla and lemon juice and that’s basically it.
Like Billie Eilish said in an interview once “why do people hold their farts?” I don’t know it either.
Make this and lmk what you think. I think it’s just as good as the real deal!
Small-batch Classic Cheesecake
Equipment
- 6-inch springform pan or similar
- Food processor or hand mixer
Ingredients
Crust layer
- 1 cup your fav cookie/graham cracker crumbs (100 g) gf if desired
- 1 tbsp (nut) milk (15 g)
Cheesecake layer
- 8 oz cream cheese (1 block) (225 g) at room temp, you can sub low-fat or dairy-free
- 1 egg at room temp
- 2 tbsp (optional) greek yogurt/sour cream (I didn't use it, will make it a bit fluffier)
- 1/4 cup sugar (48 g)
- 1 tsp vanilla extract
- 1 tsp lemon juice (you can also add some lemon zest)
Instructions
- Preheat oven to 250F and line your pan with parchment (just the bottom is ok) and grease the sides (I just spray with oil).
- Add graham crackers into a food processor and turn into flour. Add enough milk to make them stick together and process some more.
- Press this into the bottom of your pan.
- Wipe the food processor and add all cheesecake layer ingredients, process until smooth, pausing to scrape down the sides. You can also use a separate bowl and a hand mixer.
- Pour this onto the crust, tap on your counter to even it.
- Bake about 1 hour (I would start to check at around the 50 min mark) until the cake is mostly baked with a very slight wobble in the middle.
- Cool completely and refrigerate for a few hours for the best slicing experience. Enjoy!
Notes
- Adjust the amount of sugar/sweetener to taste. Really depends on your taste buds and expectations!
- To make the berry compote simmer mixed berries (I use frozen) until you reach the desired level of thickness.
- Nutrition information does not include the berry compote.
What size pan are you using?
it’s written in the recipe.
Would this work with fat free cream cheese? X
I highly doubt it will be the same. I have actually never eaten fat free cream cheese so no idea! <3