Cheese cake recipe: a small baked vanilla cheesecake
This cheese cake recipe makes a modest vanilla cheesecake in a 9-inch pie pan. The filling uses cream cheese, sugar and eggs over a graham-cracker base. No water bath or springform release is needed.
Use full-fat block cream cheese softened just enough to mix smoothly. Spreadable whipped tubs can give a different result. The short baking time does not mean dessert is ready immediately: allow cooling and several hours of refrigeration before cutting.
A slightly uneven surface does not need disguising with an uncooked center. If the cheesecake cracks, it can still slice and taste well; overmixing, excess baking and rapid cooling can all affect appearance.
Slice with a warm knife wiped between cuts. Fruit can be served alongside, but a juicy topping added too early will soften the crumb rim. Keep the cake refrigerated and return remaining slices promptly after serving.
Recipe and method from King Arthur Baking
Ingredients
Step 1
Heat the oven to 350 °F (175 °C). Use a pie pan at least 9 inches across at the inside top and 1.25 inches deep. Stir crumbs, melted butter, powdered sugar and salt until evenly moistened.
Step 2
Press crumbs firmly across the bottom and up the sides. Use a flat-bottomed cup to even the base without making the rim excessively thick.
Step 3
Mix cream cheese and granulated sugar at low speed until smooth. Scrape the bowl. Blend in eggs one at a time, then vanilla; avoid beating in a large volume of air.
Step 4
Pour into the crust and bake about 30–35 minutes. The outside should be set and the center should move as one small soft area, not slosh like liquid. Check the center with a clean thermometer: an egg-based filling should reach 160 °F (71 °C).
Step 5
Cool on a rack briefly, then refrigerate before it has spent 2 hours out of temperature control. Chill at least 4 hours before slicing. Cover once cold.
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