4 Inch Cheesecake Recipe
Ingredients
- 1 cgraham cracker crumbs
- ¼ cunsalted butter
- 8 ozfull-fat cream cheese
room temperature and not cold to the touch, do not sub fat free
- ⅓ cgranulated sugar
- 1egg
room temperature and not cold to the touch
- 1 tspvanilla extract
- Strawberry Sauce
- Cherry pie filling
- Whipped cream
Directions
- 1
Preheat oven to 350F. Wrap the outside of two 4 inch springform pans with foil*.
- 2
In a large bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom and up the sides of both pans.
- 3
In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
- 4
Beat in the egg until smooth, about 1 minute (do not overbeat). Beat in the vanilla.
- 5
Transfer the batter to the pans. Bake 25-28 minutes or until the edges are set and brown, the center is mostly set with some wiggling, and internal temperature reaches 150F degrees.
- 6
Remove from the oven and carefully run a knife along the edge to loosen the cheesecake. Cool at room temperature for 1 hour.
- 7
Cover and refrigerate at least 4 hours or overnight before garnishing and serving. Store leftovers in an airtight container in the refrigerator for up to 5-7 days.
4 Inch Cheesecake Recipe
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