All to Myself Cheesecake

Indulge in the creamy decadence of the "All to Myself Cheesecake," a perfectly portioned dessert designed for those moments when you want a sweet treat all your own. This single-serving cheesecake delivers all the rich, tangy flavor of a traditional cheesecake without the need for a crowd. Featuring a buttery graham cracker crust and a lusciously smooth cream cheese filling with hints of vanilla, this mini cheesecake is baked to perfection in just 20 minutes. A simple water bath ensures a crack-free finish and irresistibly creamy texture. Ideal for a cozy night in or a special solo indulgence, this petite dessert is chillingly refreshing when served straight from the fridge. Perfect for cheesecake lovers in search of an easy and satisfying recipe tailored to their cravings.

Nutriscore Rating: 45/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 1

Ingredients

• 2 tablespoons graham cracker crumbs
• 1 teaspoon granulated sugar
• 1 tablespoon unsalted butter, melted
• 4 ounces cream cheese, softened
• 2 tablespoons granulated sugar
• 0.5 teaspoon vanilla extract
• 1 large egg
• 1 tablespoon sour cream

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease a 4-inch springform pan or small oven-safe ramekin.

Step 2

In a small bowl, combine the graham cracker crumbs, 1 teaspoon of granulated sugar, and the melted butter. Mix until the crumbs are evenly coated and the texture is like wet sand.

Step 3

Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Set aside.

Step 4

In a medium mixing bowl, beat the softened cream cheese until smooth using a hand mixer (or a whisk if mixing by hand).

Step 5

Add 2 tablespoons of granulated sugar and the vanilla extract to the cream cheese, and mix until fully combined and creamy.

Step 6

Crack the egg into the bowl and mix until just incorporated. Avoid overmixing to prevent too much air from getting into the batter.

Step 7

Add the sour cream and gently fold it in until the batter is smooth and uniform.

Step 8

Pour the cheesecake batter over the prepared crust, smoothing out the top with a spatula.

Step 9

Place the pan into a baking dish and pour hot water into the dish until it reaches about halfway up the sides of the pan. This water bath helps the cheesecake cook evenly without cracking.

Step 10

Bake for 18–20 minutes, or until the center is just set and has a slight jiggle when you gently shake the pan.

Step 11

Carefully remove the cheesecake from the oven and allow it to cool to room temperature while still in the water bath.

Step 12

Once cooled, transfer the cheesecake to the refrigerator and chill for at least 2 hours (or up to overnight) for the flavors to meld and the texture to firm up.

Step 13

Run a knife around the edge of the cheesecake before removing it from the pan. Serve chilled and savor your personal-sized treat!

Nutrition Facts

Serving size	235.9 grams (235.9g)

Amount per serving	% Daily Value*
Calories	781

Total Fat 59.90g	77%
Saturated Fat 34.70g	174%
Polyunsaturated Fat NaNg
Cholesterol 349mg	116%
Sodium 539mg	23%
Total Carbohydrate 48.70g	18%
Dietary Fiber 0.40g	1%
Total Sugars 38.40g
Protein 15.10g	30%

Vitamin D 41IU	205%
Calcium 168mg	13%
Iron 2mg	10%
Potassium 212mg	5%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.9%

Protein: 7.6%

Carbs: 24.5%