Small Batch Gluten-Free Cheesecake
Servings: 5 servings
Calories: 435kcal
Easy, delicious and perfectly created for smaller serving sizes
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Equipment
- 9x5 inch loaf pan
Ingredients
Crust
- 130 grams graham cracker crumbs (we used Kinnikinnick gluten-free)
- 60 grams unsalted butter, melted (4 T)
- 12 grams granulated sugar (1 T)
Cheesecake
- 2 8-ounce blocks full fat cream cheese, softened to room temperature
- 100 grams granulated sugar
- 1 large egg at room temperature
- 1 1/2 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
Optional Toppings
- dark chocolate sauce (we like Monin)
- vegan butterscotch sauce (we like Nature's Charm)
Instructions
- Lower the oven rack to the lower third position and preheat oven to 325°F. Line a 9×5 inch loaf pan with parchment paper -- leave an overhang on both sides and cut to fit. You'll use this to remove the cheesecake eventually
- Mix together the graham crumbs, melted butter and sugar. Press into prepared loaf pan -- use a 1/4 cup measure to firmly press down evenly and seal in the base. Bake the crust for about 23 minutes or until lightly golden brown on the edges
- Prepare the filling: In the bowl of a stand mixer fitted with paddle, beat the cream cheese on high speed until smooth. Add in the sugar, vanilla, and lemon juice until completely combined and smooth, about 2 minutes on lower speed. Scrape down the bowl and then with your mixer on low, add your beaten egg and mix just until combined (don't over-whip in air or your cheesecake may deflate)
- Pour the batter on top of the cooked crust and smooth the top.
- Bake the cheesecake for 45 minutes or until the surface is just set and the middle is still a bit wobbly. If you insert a toothpick it should come out mostly clean
- Open the oven door slightly and leave to cool inside or remove from the oven and cool completely in the pan set on a wire rack. Once completely cool, remove the cheesecake (still in pan) to refrigerator for at least several hours and preferably overnight
- After chilled, use the parchment to remove from pan. Cut diagonally into 5 pie-shaped slices; or, into small serving squares or logs
- Serve with warmed dark chocolate or butterscotch sauce. Fresh fruit is also a great topping
Notes
- Cheesecake tastes best after it's rested and chilled so feel free to make up to 2 days ahead of time!
- To bring your cream cheese to room temp as quickly as possible, cut into smaller pieces and leave on counter to warm (do not use microwave or melt)
Nutrition
Serving: 1slice | Calories: 435kcal