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!
Servings: 2 people
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 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.
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 8x8 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: 447Calories | Carbohydrates: 30g | Protein: 8g | Fat: 33g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 348mg | Potassium: 159mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1250IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg