With this small batch cheesecake recipe you are able to enjoy a favorite dessert in small batch form but with the same big taste as a full size cheesecake.
Mix together crushed graham cracker crumbs, sugar and melted butter.
Stir to form a damp sand consistency.
Press into the bottom of a parchment paper lined 9 x 5 loaf pan into an even layer.
Bake for 7-10 minutes or until edges are lightly golden brown.
Cheesecake Filling
Preheat oven to 350 degrees F
Beat cream cheese until smooth.
Add in egg, sugar, lemon zest, juice and vanilla.
Beat until well combined.
Pour onto graham cracker crust.
Bake for 35-45 minutes or until cheesecake is set.
Cool at room temperature until completely cool and then refrigerate for at least 4 hours or overnight to allow it to set up.
Serve plain or with desired topping.
Video
Notes
How to store cheesecake:Cheesecake should be cooled at room temperature and then refrigerated for at least 4 hours before serving. Keep it in the fridge until ready to serve and leftovers should also be kept refrigerated. They will keep in the refrigerator for 3-4 days.How to tell it's done: The cheesecake will be set, just slightly jiggly in the middle and just starting to turn golden brown at the edges.