Best 4 Cheesecake For Two Recipes
Indulge in a delightful culinary experience with our curated collection of cheesecake recipes, specially crafted for intimate gatherings or personal indulgence. Embark on a journey of flavors and textures with our classic New York-style cheesecake, a timeless masterpiece with a rich, creamy filling and a graham cracker crust that delivers the perfect balance of sweetness and tang. For a burst of citrusy delight, try our tangy lemon cheesecake, where the vibrant lemon zest and juice create a refreshing twist on this classic dessert. If chocolate is your passion, our luscious chocolate cheesecake is a decadent symphony of flavors, with a velvety chocolate filling nestled in a chocolate cookie crust. For a unique and elegant touch, our raspberry swirl cheesecake combines the creamy cheesecake filling with a luscious raspberry swirl, creating a visually stunning and tantalizingly delicious dessert.
Check out the recipes below so you can choose the best recipe for yourself!
SMALL BATCH CHEESECAKE
With this small batch cheesecake recipe you are able to enjoy a favorite dessert in small batch form but with the same big taste as a full size cheesecake.
Provided by Leigh Anne Wilkes
Categories Dessert
Time 5h40m
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F
- Mix together crushed graham cracker crumbs, sugar and melted butter.
- Stir to form a damp sand consistency.
- Press into the bottom of a parchment paper lined 9 x 5 loaf pan into an even layer.
- Bake for 20 minutes or until edges are lightly golden brown.
- Preheat oven to 350 degrees F
- Beat cream cheese until smooth.
- Add in egg, sugar, lemon zest, juice and vanilla.
- Beat until well combined.
- Pour onto graham cracker crust.
- Bake for 35-45 minutes or until cheesecake is set.
- Cool at room temperature until completely cool and then refrigerate for at least 4 hours or overnight to allow it to set up.
- Serve plain or with desired topping.
Nutrition Facts : Calories 317 kcal, Carbohydrate 57 g, Protein 3 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 57 mg, Sodium 206 mg, Fiber 1 g, Sugar 45 g, ServingSize 1 serving
CREAMY SMALL BATCH CHEESECAKE
If you don't want to make a big regular cheesecake, try this easy creamy small batch cheesecake with only 5 slices!
Provided by Sally
Categories Cheesecake
Time 6h
Number Of Ingredients 9
Steps:
- Lower the oven rack to the lower third position and preheat oven to 325°F (163°C). Line a 9×5-inch loaf pan with parchment paper with enough overhang on the sides to easily remove the cheesecake from the pan. Set aside.
- Mix all of the crust ingredients together. Pour into prepared loaf pan and using medium pressure, press the crust mixture down with your hand so it's compact in the pan. Bake the crust for 20 minutes or until lightly golden brown on the edges and top.
- While the crust is pre-baking, prepare the filling. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on high speed until completely smooth. Beat in the sugar, egg, vanilla, and lemon juice until completely combined and smooth, about 2 minutes. Scrape down the sides and up the bottom of the bowl and beat again as needed.
- Pour the batter on top of the warm crust and smooth into an even layer. It will look like a lot of cheesecake batter, but it will sink down as it bakes.
- Bake the cheesecake for 40-45 minutes, until the entire surface is set. A toothpick inserted into the center of the cheesecake should come out *mostly* clean.
- Remove from the oven and allow to cool completely in the pan set on a wire rack. Once cool, refrigerate the cheesecake for 4 hours and up to 1 day.
- Remove the chilled cheesecake from the pan using the overhang on the sides. Slice and serve with optional toppings, if desired.
TWO-TONE CHEESECAKE
"Looking to create an original for the Alaska State Fair contest, I came up with this creamy cheesecake," notes field editor Cindi Paulson of Anchorage. "It won Grand Champion!"
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine cracker crumbs, sugar and butter. Press onto the bottom of a greased 10-in. springform pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed just until combined., Remove 3-1/2 cups to a small bowl; gently stir in melted chocolate. Pour filling over crust. Gently pour remaining filling over chocolate layer. Bake at 325° for 1 to 1-1/4 hours or until center is almost set., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Meanwhile, place chopped chocolate in a small bowl., In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly; gently pour over cheesecake. Cover and chill overnight. Remove sides of pan.
Nutrition Facts : Calories 432 calories, Fat 26g fat (15g saturated fat), Cholesterol 141mg cholesterol, Sodium 208mg sodium, Carbohydrate 48g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.
OUR BEST CHEESECAKE
Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h25m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Top with pie filling before serving.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g
Tips:
- Use softened cream cheese to ensure a smooth and creamy cheesecake.
- Beat the cream cheese and sugar until light and fluffy to incorporate air and create a smooth texture.
- Add the eggs one at a time, beating well after each addition to prevent curdling.
- Use a water bath to prevent the cheesecake from cracking during baking.
- Bake the cheesecake until the center is just set, about 45-50 minutes.
- Let the cheesecake cool completely before refrigerating for at least 4 hours or overnight for the best flavor and texture.
- Serve the cheesecake with your favorite toppings, such as fresh berries, whipped cream, or chocolate sauce.
Conclusion:
This classic cheesecake recipe for two is the perfect way to satisfy your sweet tooth without overindulging. With its creamy texture, rich flavor, and customizable toppings, it's sure to become a favorite dessert for any occasion. Whether you're celebrating a special event or simply want to treat yourself to something delicious, this cheesecake is sure to hit the spot. So preheat your oven, gather your ingredients, and get ready to enjoy a decadent and delightful dessert in just a few simple steps.
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