Small Batch Cheesecake
A rich and creamy 6-inch vanilla bean cheesecake.
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.
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Nutrition
Serving: 1whole cheesecakeCalories: 4823kcalCarbohydrates: 392gProtein: 60gFat: 340gSaturated Fat: 205gPolyunsaturated Fat: 16gMonounsaturated Fat: 88gTrans Fat: 1gCholesterol: 1315mgSodium: 1915mgPotassium: 1305mgFiber: 4gSugar: 299gVitamin A: 13338IUVitamin C: 8mgCalcium: 846mgIron: 7mg