Easy Mini Cheesecake for 2
A delicious and creamy mini cheesecake!
Ingredients
Crust
- 3 Tablespoons graham cracker crumbs
- 2 Tablespoons Unsalted Butter (melted)
Cheesecake
- 3 oz Cream Cheese (softened)
- 80 g Ricotta (softened)
- 22 g Granulated Sugar
- 5 g Egg (~2 teaspoons)
- ⅛ Teaspoon Vanilla Extract
- ⅛ Teaspoon Lemon Juice
- 6 g Milk
Instructions
- Stir together graham cracker crumbs and melted butter, press into the bottom of the springform pan.
- Bake the crust for 5 minutes at 325 F and let cool.
- In the bowl of a stand mixer, fitted with the paddle attachment, combine cream cheese, ricotta and sugar. Beat well.
- Add egg, vanilla extract, lemon juice and milk.
- Mix to combine fully, pour the mixture on top of the pre-baked crust.
- Bake for 23 minutes until the edges are set and the center of the cheesecake is still a little wobbly.
- Allow to cool to room temperature, then chill in fridge for at least 2 hours.
- Optional- add 1 oz of jam or fresh fruit on top of the cheesecake to add a fruit flavor topping.
Notes
Note this recipe is only available in gram weights, this mini recipe is quite finicky with the ratio of egg to cheeses so I really recommend weighting out the ingredients for this one.