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Sunday, April 1, 2012

Small Cheesecake

Ya gotta love a cheesecake recipe that only uses
 1 package of cream cheese.
This recipe makes one small cheesecake.
Just the right size to make anytime.
 Beat softened cream cheese, sugar,
lemon juice, vanilla, and a pinch of salt
until fluffy.
 Beat in eggs, one at a time, until blended.
Don't overbeat.
Pour filling into graham cracker crust.
Bake @325 for 25 minutes, or
until set ~ edges will be slightly puffed.
 Combine the topping ingredients.
 Spoon over the hot cheesecake.
 Return to the oven and bake another
10 minutes.
 Cool on wire rack or trivet for at
 least an hour ~ then refrigerate.
It's easy, quick, and doesn't require a 
big cheesecake making commitment. 
If you don't have a lot of time, but want
something homemade, this is for you.
This is so simple and so delicious.
It only takes 10  minutes to prepare.
 Rich and creamy.
Cheesecake and coffee this afternoon.
Here's the condensed recipe for you
 to copy and paste
It's enough for 8 servings
Oh.....and it's very good!


Small Cheesecake
Crust
1 C graham cracher crumbs
1/2 stick butter, melted
2 T sugar
Combine and press into a buttered 9" pie plate.
Filling
8 oz package cream cheese, softened
1/2 C sugar
1 T lemon juice
1/2 t vanilla extract
dash salt
2 eggs
Beat cream cheese and sugar on medium speed
until fluffy. Beat in lemon juice, valilla and salt.
Add eggs, one at a time, mixing until just
combined after each addition.
Pour into crust. Bake @325 for 25 minutes
or  until set. Spread with topping.
Topping
1 C sour cream
2 T sugar
1/2 t vanilla 
Combine and spread over the top of the hot
cheesecake. Return to the oven and bake another
10 minutes. Cool on wire rack for 1 hour then chill
 for at least 2 hours. Store in refrigerator.

Enjoy!


34 comments:

Happier Than a Pig in Mud said...

I love this! I'm always looking for recipes that make less, I've bookmarked it and look forward to trying it-thanks:@)

Evelyn said...

Made this yesterday for my ladies Bible study group and all that was left were crumbs...it was so good!

Jennifer Watkins-Jones said...

It looks really good and a perfect size for a family supper. Thank you for sharing!

marker pens said...

I am so glad after see my recipes which is Cheesecake Stuffed in recipe of the week. These are really easy to make and very testy to eat.

Country Gal said...

Where was I when this delish post went up ! MMM YUMMY ! Will have to try this for sure thanks for sharing ! Have a great day !

Happier Than a Pig in Mud said...

Stopping back to say I made, and posted, about this today. Loved it, thanks so much for a fun recipe:@)

LDH said...

Hello! Stopping by from Happier Than a Pig Blog to say Hi and visit with you! This recipe looks delicious and I look forward to making it. Thanks for sharing!

Kindly, Lorraine

Anonymous said...

Wow!!! I'm not a very big sweets fan while my husband is INSANE about sweets.. I bake everyday and today I was running low on ingredients and found this recipe.. So while he's still at work I sneaked a piece and wow! Amazing cheesecake! Can't wait till he tries it :) thanks for sharing!

Anonymous said...

This is the best and most simple cheesecake ever me and my family loved it! A few minutes after it cooled off the whole cheesecake was gone! Thanks so much for the recipe Rita :)

Sherrice Burk said...

OMG..Rita, I've been looking for a small recipe because it seems like I'm always stuck with one pack of cream cheese which usually goes bad or gets thrown out. This recipe was perfect the only tweak I made was I added about 2 tablespoons of sour cream to the filling it came out great! This recipe is a keeper!! Thanks soo much Rita!

Anonymous said...

Since I first posted this last month, I've made this pie 4 times. Each one cane out great. I was wondering if I should add cornstarch since the texture is some what loose. Maybe because I'm using large eggs that that's what it could be? Please, help me, I'm getting ready to make this in 30 mins...

Anonymous said...

just made this, but instead of the crust i made bite size cheesecakes using tart shells. they smell delish! cant wait till they cool so i can eat them. :D thank you so much! <3

Anonymous said...

Hi,

I want to make this cheesecake but it would my first time. Can you please explain how to make the crust? Thanks

Rita May said...

Yes, it's in the first part of the written recipe. Hope you like it.

All Clad Cookware said...

Your style in cooking is so easy and quick to understand. The method or process are discuss properly in order to make us interested. Thank you for sharing this. Lots of love!

Esma said...

How many in diameter your dish is for this cheesecake?

Anonymous said...

what does the T stand for, with the sugar?

runhalf2full said...

Good recipe. My family and I are low carb-high fat eaters with a gluten intolerant spouse. I just subbed a nut crust, splenda, and about 3 times the vanilla (to lessen artificial sweetener after taste) for filling and topping. Perfect! In taste and portion!

runhalf2full said...

Tablespoon. :)

Small 't' or 'tsp' is teaspoon.

Anonymous said...

I just made this cheese cake but without lemon because i ran out. Instead i used crunchy caramal creamy lindt excellence chocolate and in the fridge over night.
The topping recipe its very good thanks for the recipe ill have to post results :)

Amy said...

Thank you so much for this recipe! One of the best cheesecake recipes I have tasted! I made mine with a peach glaze on top. It was delicious!

Amy said...
This comment has been removed by the author.
Anonymous said...

Would a 7 inch springform pan work?

Kaylee said...

Thanks for sharing this recipe! I wanted a small cheesecake andddd... *drumroll* It was better than the Jello Cheesecake brands!!!! :] It was very delicious! Thanks! My hubby really enjoys it :]

Anonymous said...

I am making a red velvet cheesecake cake for thanksgiving. So I had to find an easy recipe since I never made cheesecake and give it a test drive before I make the cake the day before thanksgiving! This turned out WONDERFUL. It tastes so good and came out perfect.

Anonymous said...

I needed a recipes I could make with just 8 oz. of cream cheese and found yours on google. It was delicious. Now I will be making it for Christmas!

Kim2848 said...

I had one 8 oz package of cream cheese in my fridge so I put that in a search and this recipe came up. It's in the oven now! I have an amazing cheesecake receipe but it takes 4 packages. Since my other recipe called for 2 eggs, I put only one egg, and about a teaspoon of corn starch since my other recipe called for cornstarch, too, and a Tbs of my vanilla coffee creamer. I lined my 8 x 8 baking dish with 16 lorna doone cookies and it looks great. Can't wait to taste it. Thanks for the marvelous idea!

Anonymous said...

I am waiting for mine to cool right now, it looks great. I experimented though, and added chopped up strawberries to the cheesecake part, and then i added rhubarb jam marbling swirls to the top. i also used a bit less sour cream mixture because when i put it all in it was almost overflowing the top.. Maybe my 9" pie plate is oddly shaped or extra shallow or something, because the topping didn't all fit. Anyways no matter, it looks amazing I can't wait to eat it after dinner tonight!!

Anonymous said...

Anyone know a good way to mix ingredients like this without a mixer or electric beater.
I'm working with a students arsenal of cooking supplies and tools lol

William Stoneman said...

What a perfect recipe! Thanks.

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Anonymous said...

Recently found this recipe and it was to die for! Pure genius, and this coming from a woman renowned for her cheesecakes.

Judith in Umbria said...

Thank you. All my cheesecake recipes are huge, so I typed in small cheesecake and yep, there you are. I like that it's classic with no funky touches or pre-made ingredients. Just my style.
Your fan in Italy

Anonymous said...

You have a typo in your recipe. Valilla instead of vanilla!