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small batch vanilla bean cheesecake - featured image

Small Batch Vanilla Bean Cheesecake

  • Author: Emma
  • Total Time: 4 hours 68 minutes
  • Yield: 4-6 servings 1x

Description

A creamy, rich, and easy-to-make small batch vanilla bean cheesecake that yields 4-6 slices. Baked in a loaf pan or ramekins without a water bath, this dessert offers restaurant-quality texture with minimal fuss.

Ingredients

Scale
  • 8 ounces (225g) full-fat brick-style cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120ml) heavy cream, full-fat
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla bean paste OR 1 whole vanilla bean (seeds and pod)
  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar (for crust)
  • 4 tablespoons (60g) unsalted butter, melted (for crust)
  • 1/4 teaspoon salt
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat oven to 325°F (165°C). Grease an 8×4-inch loaf pan or 6 ramekins with butter. Line the loaf pan with parchment paper if desired.
  2. Make the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until it resembles wet sand. Press firmly into the bottom of the pan or ramekins. Bake for 8 minutes, then remove and let cool.
  3. Beat the softened cream cheese in a large bowl until completely smooth and creamy, about 2-3 minutes on medium speed.
  4. Add the 1/2 cup sugar and vanilla (paste or scraped bean seeds/pod) to the cream cheese. Beat on low speed until combined, scraping down the sides of the bowl.
  5. Add eggs one at a time, beating on low speed just until combined. Do not overmix. Pour in heavy cream and mix gently until smooth. Add lemon zest if using.
  6. Pour batter over the cooled crust. Bake at 325°F for 45-50 minutes. The edges should be set, but the center should still have a slight jiggle.
  7. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
  8. Remove from oven and cool completely on the counter. Cover and refrigerate for at least 4 hours, preferably overnight, until firm.
  9. Slice with a sharp knife dipped in hot water for clean cuts. Serve chilled.

Notes

Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth batter. Do not overmix after adding eggs to avoid air bubbles and cracking. The cheesecake must be chilled for at least 4 hours to set properly. It does not freeze well; store in the fridge for up to 5 days.

  • Prep Time: 15 minutes
  • Cook Time: 53 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approx. 1/6
  • Calories: 320
  • Sugar: 20
  • Sodium: 220
  • Fat: 22
  • Saturated Fat: 13
  • Carbohydrates: 28
  • Protein: 6

Keywords: small batch cheesecake, vanilla bean cheesecake, easy cheesecake, no water bath, homemade dessert, graham cracker crust

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Find it online: https://mydinnerecipes.com/small-batch-vanilla-bean-cheesecake-easy-homemade-dessert/