Small-Batch Plain Cheesecake

American · Spring · 120 min · Serves 4 · By The Lesapor Kitchen

This small-batch cheesecake is perfect for when you crave a sweet treat without leftovers. It's easy to make and wonderfully creamy, perfect for any spring gathering.

Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg

Method

1. Preheat your oven to 325°F (160°C). Lightly grease a 6-inch springform pan.
2. In a bowl, combine the graham cracker crumbs and melted butter until evenly mixed. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. In a medium mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
4. Add in the vanilla extract and egg, and continue to beat until well combined.
5. Pour the cream cheese mixture over the crust in the springform pan and smooth the top with a spatula.
6. Bake in the preheated oven for 40-45 minutes, or until the cheesecake is set but still slightly jiggly in the center.
7. Allow the cheesecake to cool at room temperature. Then refrigerate for at least 1 hour before serving.