Mini Springform Classic Cheesecake

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Satisfy your cheesecake craving with this mini springform classic cheesecake recipe. It’s the perfect size for one or maybe even two people.

And if you need a larger sized I have a super recipe for a 9-inch cheesecake with a raspberry sauce recipe that may interest you.

Mini Cheesecake Recipe

I love this recipe because instead of making a full size classic cheesecake I can use this 4-inch diameter mini springform pan and make just the right size cheesecake for one and maybe two people.

Ingredients:

Crust

• 2 full size graham crackers (about 1/3 cup)
• 1 Tablespoon granulated sugar
• 1 Tablespoon butter melted

Filling

• 4 ounce cream cheese at room temperature
• 2 Tablespoons granulated sugar
• 1 1/2 Tablespoon sour cream or crème fraîche
• 1 1/2 Tablespoon heavy whipping cream
• 1/4 teaspoon pure vanilla extract
• 1/2 teaspoon cornstarch
• 1 egg at room temperature

Directions:

Prepare Pan

This recipe uses a water bath therefore prepare the mini springform pan by double wrapping the base with foil. A water bath will help to keep the cheesecake from cracking in the center.

Crust Directions

Preheat oven to 350 degrees Fahrenheight.

Melt butter in a small saucepan or nook it in the microwave.

Crush graham crackers and sugar to a fine consistency.

Tip: I like placing the sugar and crackers in a sandwich baggie (be sure to remove air) and pound with a rolling pin and then roll the pin over the baggie to make a fine consistency.

Place crushed graham cracker mixture into a small bowl and add melted butter stirring to combine.

Transfer the mixture to the springform pan and using a spatula press down to make the crust.

Place springform pan in oven and bake for 15 minutes. Remove pan from oven and allow to cool completely on a cooling rack. Turn the oven to 300 degrees Fahrenheight and start making the filling.

Filling Directions

Using an electric hand mixer blend together cream cheese, sugar, sour cream, whipping cream, vanilla extract and cornstarch until smooth.

Add the egg and continue mixing just until blended.

Pour cheesecake filling into springform pan on top of the crust and gently tap pan on countertop to remove any air bubbles.

Place springform pan inside a larger pan and fill the larger pan with boiling water half way up the springform pan. Be careful not to splash water onto the cheesecake.

Place pans in preheated oven and bake for 35 minutes. Then turn oven off and crack oven door open leaving pans in oven to cool for about one hour.

Finish cooling cheesecake in refrigerator for at least 2 hours or overnight.

Prepare for Serving

To avoid damaging the springform pan base I make a small cake board by using the pan and trace a circle on a small paper plate and covering the cutout with foil. This step is optional but I’m all for making sure not to damage the base because once it’s scratched it may start rusting.

After the cake has completely cooled take a straight icing spatula and gently and slowly run the spatula inside between the pan and the cake to release cake from side of pan.

Unhook the clamp on the pan and slowly separate the side from the base.

You can leave the cake on the base of the pan but I prefer to remove the cake from the pan base because cutting the cake while it is on the base may scratch and damage the base of the springform pan.

Remove the cheesecake from the base of the springform pan by gently sliding a spatula between the crust and the pan. It should release easily if you’re using a non-stick coated pan.

Now that you’ve made the classic cheesecake maybe you’d like to see my recipe for making a turtle cheesecake (recipe coming soon). Enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR OLIVE OIL INFUSED PAPRIKA AND WOULD LOVE TO HEAR HOW YOU PLAN TO USE THIS RECIPE SHOULD YOU DECIDE TO MAKE IT!

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Kitchen Pan Recommended For This Recipe