Small Batch Cheesecake - Fresh Bean Bakery

Ingredients

Shortbread Crust

42 g unsalted butter (3 tbsp.)
60 g light brown sugar (¼ c. + 1 tbsp.)
90 g all purpose flour (¾ c.)
½ tsp. ground cinnamon optional, for flavor

Vanilla Bean Cheesecake

452 g cream cheese room temperature (two 8-oz bricks)
150 g granulated sugar (¾ c.)
1 tbsp. cornstarch
2 eggs room temperature
110 g heavy whipping cream room temperature (½ c.)
1 tbsp. vanilla bean paste
1 tbsp. lemon juice

Vanilla Bean Whipped Cream*

280 g heavy whipping cream (1 ¼ c.)
3 tbsp. granulated sugar
⅛ tsp. salt
1 tbsp. vanilla bean paste

Instructions

Shortbread Crust

Preheat the oven to 350°F / 175°C. Line the bottom and sides of a 6" springform pan with parchment paper.
In a small mixing bowl, melt the butter. Mix together the melted butter, brown sugar, flour, and cinnamon (if using) and mix until you have little clumps of dough.
Press the dough into the bottom of the springform pan, slightly pressing it ~1" up the sides as well, and bake for 10 minutes. In the meantime, start making the cheesecake filling.

Vanilla Bean Cheesecake

Add the cream cheese, sugar, and cornstarch to a large mixing bowl (or to a stand mixer fitted with the paddle attachment.)
Use a hand mixer (or stand mixer) to beat the ingredients together for 2 minutes, until it's light, fluffy, and free of lumps.
Add the two eggs into the bowl, and beat the mixture on low speed *just* until the eggs have been fully incorporated.
Add in the heavy cream, vanilla bean paste, and lemon juice. Again, beat the mixture on low speed just until cohesive.
Pour the cheesecake batter over the baked shortbread crust. Tap the pan on the counter a few times to help remove air from the batter.
Fill a 9" cake pan, or any larger pan that can reasonably fit the 6" springform inside of it, a third of the way with hot water. Wrap tinfoil around the sides and bottom of your springform pan to help avoid the possibility of water seeping into it.
Place the springform pan into the larger pan, then place the whole thing into the oven. Bake for 60-70 minutes, or until the cheesecake only slightly wobbles and reaches an internal temperature of at least 170°F / 76°C.** If the cheesecake starts to brown on top, gently place a piece of tinfoil over the top of the pan for the rest of the baking time.
Once the cheesecake is fully cooked, turn off the oven and leave the door slightly ajar with the cheesecake in it for 1 hr. Once the hour has passed, cover the cheesecake with plastic wrap and place it in the fridge to chill and set overnight (at least 8 hours.)

Vanilla Bean Whipped Cream

(Save until you're ready to serve the cheesecake!)
Add the heavy whipping cream, sugar, salt, and vanilla bean paste to a large mixing bowl (or a stand mixer fitted with the whisk attachment.)
Beat the ingredients together until the mixture comes to soft peaks.
Pile the whipped cream high on to the cheesecake, then slice, serve, and enjoy!

Notes

*This is a very generous amount of whipped cream (almost the same height as the cheesecake!) That's how I like to make it, but if you'd like less you can cut the whipped cream recipe in half :)

**Every oven and pan is different. If your cheesecake does not look done around 70 minutes and is not reaching an internal temperature of 170F/76C, continue baking it until it does.

Nutrition