Small-batch Classic Cheesecake

4.24 from 52 votes

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: cheesecake, easy recipes, gluten-free, low sugar, small-batch

Servings: servings

Calories: 179kcal

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)

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!

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.