Description
This small batch New York cheesecake is ready in 30 minutes with no water bath. Creamy, dense, and perfect for one or two people.
Ingredients
Scale
- 16 oz (450g) full-fat cream cheese, softened
- 1/2 cup (100g) granulated white sugar
- 1/2 cup (120g) full-fat sour cream
- 2 large eggs + 1 egg yolk, room temperature
- 1 tsp pure vanilla extract
- 1 1/2 cups (150g) graham cracker crumbs
- 3 tbsp (45g) unsalted butter, melted
- 1/4 tsp salt
Instructions
- Preheat oven to 325°F (160°C) and lightly grease an 8-inch springform pan.
- In a small bowl, mix graham cracker crumbs, melted butter, and a pinch of salt. Press firmly into the bottom of the pan and bake for 5 minutes. Remove and let cool while making filling.
- Beat softened cream cheese on medium speed until completely smooth (2-3 minutes).
- Add sugar and salt, beating on low until combined.
- Add sour cream and vanilla, mixing just until incorporated.
- Add eggs one at a time on low speed, mixing only until the yellow disappears. Do not overmix.
- Pour filling over the pre-baked crust and tap pan gently to release air bubbles.
- Bake at 325°F (160°C) for 20-25 minutes until edges are set but the center jiggles slightly.
- Cool in the turned-off oven with the door ajar for 30 minutes, then cool completely on the counter before refrigerating.
Notes
Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix the batter to avoid incorporating too much air, which causes cracking. The cheesecake is done when the center jiggles slightly like Jell-O; it will firm up as it cools. For best results, let it cool in the turned-off oven with the door slightly ajar.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 20
- Sodium: 250
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 28
- Fiber: 1
- Protein: 6
Keywords: small batch cheesecake, new york cheesecake, easy dessert, 30 minute dessert, no water bath cheesecake, dense cheesecake