Creamy Small Batch Cheesecake

Make this cheesecake ahead of time and let it sit in the refrigerator for up to 1 whole day.

Ingredients:

Crust

  • 1 and 1/3 graham cups (130g) cracker crumbs (about 8 graham cracker sheets)
  • 3 Tablespoons (45g) unsalted butter, melted
  • 1 Tablespoon (12g) granulated sugar

Cheesecake

  • two 8-ounce blocks (450g) 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

For directions, visit Sally’s Baking Addiction.

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