We absolutely love cheescake. It's one of our favorite desserts. This cheesecake is decadent, reich and sinfully creamy. And the good thing about this recipe is that you don't have a bunch of leftover slices of cheescake tempting you. Today, we are going to be showing you the best tips and recipe for the best small batch homeade cheesecake.
Ingredients:
For the Crust
1 cup of crushed graham crackers
1/8 (2 tbsp) melted butter *
1 tbsp honey*
For the Cheesecake Filling
1 8 ounce block (225g)of cream cheese softened to room temperature*
1/4 cup of sugar
1 egg yolk
1 tsp of ornage juice
Directions:
1. Preheat the oven to 160'C (325'F). Line a loaf pan with parchment paper
2. Mix the graham crackers, honey and the oil together. Press firmly into the loaf pan and bake for 17 minutes.
3. Beat the cream cheese until completely smooth. Add in the sugar and beat until light and fluffy.
4. Add in the egg yolk and mis until well compined. Add in the orange juice.
5. Once the crust is out of the oven, pour the filling evenly onto to the warm crust.
6. Lower the oven to 150'C (300'F) and bake for 25- 30 minutes until a toothpick inserted should not have any batter sticking.
7. Allow to cool completely for 4- 6 until fully cooled and set.
Recipe Notes:
You can substitue the melted butter with flavorless oil
You can substitue the honey with maple syrup or agave.
Cream cheese softened to room temperature is crucial in making cheesecakes. The best way to soften it is to leave it out on the counter 1 hour before starting but you can soften it by 10 seconds intervels in the microwave. But it is risky.
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