Vanilla Bean Cheesecake for Two

Just enough...

This cheesecake recipe was the perfect fit for a date night in with hubby.  Although he could easily devour a large cheesecake, I sometimes need to be the voice of reason and cut him off... This is why the small batch vanilla cheesecake became my perfect favorite option! I cannot take the credit for this perfect portioned bite of heaven.  I found this recipe and countless others from America's Test Kitchen COOKING FOR TWO.  As though the universe knew what I needed in my life!!!  With any recipe always try to make some part of it your own, if not in the flavoring, definitely do it with the plating.

How to Make It:

Crust:

3 whole graham crackers, crumbled for the crust

3 tbsp unsalted butter, melted and cooled

1 tsp sugar

Filling:

10 oz cream cheese softened 

1/2 cup sugar

pinch of salt

4 tsp sour cream

1/2 tsp lemon juice

1/2 tsp vanilla extract

1 large egg plus 1 large egg yolk

Instructions:

For the crust: Adjust the oven rack to the middle position and heat to 325 degrees.  Mix graham cracker crumbs with melted butter, divide mixture and press into a even layer into a small 4 1/2 inch springform pan (I have 2 of them) using a spoon or your fingers.  Bake for 10 minutes until golden brown and fragrant.  Remove from the oven and let cool on a wired rack

For the filling: Increase the oven temperature to 500 degrees.  Using a handheld mixer or a stand mixer either set on medium.  Beat cream cheese until smooth, 1-2 minutes while scraping down the sides of the bowl in between. Add sugar and salt then beat until combined about another 60 seconds. Scrape down bowl and add sour cream, eggs, lemon juice and vanilla extract until well mixed, another 60 seconds.  Without disturbing the baked crust, pour the filling evenly into both springform pans and bake for 5 minutes without opening the oven door.  That's right "5 minutes" then reduce the oven temperature to 200 degrees and bake for additional 10-15 minutes rotating the baking sheet halfway through baking. 

Let the cheesecakes cool in pans on wire rack for 5 minutes, then run a thin knife around the edges and let cool to room temperature, about 1 hour.  Wrap with plastic wrap and refrigerate until cold or up to 4 days... Bring back to room temperature and garnish with fresh berries and whip cream and Enjoy!