Creamy Small Batch Cheesecake

Step 1

Lower the oven rack to the lower third position and preheat oven to 325°F (163°C). Line a 9×5 inch loaf pan with parchment paper with enough overhang on the sides to easily remove the cheesecake from the pan. Set aside.

Step 2

Mix all of the crust ingredients together. Pour into prepared loaf pan and press down the crust so it is super tight and firm in the pan. Use a flat spatula to compact it down. Bake the crust for 22-24 minutes or until lightly golden brown on the edges and top.

Step 3

While the crust is pre-baking, prepare the filling. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on high speed until completely smooth. Beat in the sugar, egg, vanilla, and lemon juice until completely combined and smooth, about 2 minutes. Scrape down the sides and up the bottom of the bowl and beat again as needed.

Step 4

Pour the batter on top of the warm crust and smooth into an even layer. It will look like a lot of cheesecake batter, but it will sink down as it bakes.

Step 5

Bake the cheesecake for 40-45 minutes, until the entire surface is set. A toothpick inserted into the center of the cheesecake should come out *mostly* clean.

Step 6

Remove from the oven and allow to cool completely in the pan set on a wire rack. Once cool, refrigerate the cheesecake for 4 hours and up to 1 day.

Step 7

Remove the chilled cheesecake from the pan using the overhang on the sides. Slice and serve with optional toppings, if desired.