A 7 inch cheesecake is the perfect size for a small gathering or a special dessert for two. Its compact form makes it easy to serve and showcase beautiful toppings. This recipe balances a creamy, smooth filling with a buttery crust, creating a delicious treat that’s both easy to make and impressive to serve.
Ingredients
- 200 grams (about 1 1/2 cups) graham cracker crumbs or digestive biscuit crumbs
- 100 grams (7 tablespoons) unsalted butter, melted
- 300 grams (about 1 1/2 cups) cream cheese, softened
- 2 large eggs
- 120 ml (1/2 cup) sour cream or full-fat Greek yogurt
- 1 teaspoon vanilla extract
- Optional toppings: fresh berries, fruit compote, chocolate ganache, or whipped cream
150 grams (3/4 cup) granulated sugar
Instructions
- Preheat your oven to 325°F (160°C). Prepare a 7-inch springform pan by greasing the sides and lining the bottom with parchment paper for easy removal.
- Make the crust: In a mixing bowl, combine the graham cracker crumbs with the melted butter until evenly coated. Press this mixture firmly into the bottom of the prepared springform pan to create an even crust. Use the back of a spoon or a flat-bottomed glass to press down firmly. Chill the crust in the refrigerator for about 15 minutes to set.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese and sugar together on medium speed until smooth and creamy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until fully combined. Avoid overmixing to prevent cracks in the cheesecake.
- Pour the filling: Remove the crust from the fridge and pour the cheesecake batter over the chilled crust, smoothing the top with a spatula.
- Bake: Place the springform pan on the middle rack of the preheated oven. Bake for 45-50 minutes, or until the edges are set and the center slightly jiggles when gently shaken. Do not overbake, as this can cause cracks.
- Cool: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 30 minutes to prevent cracking from sudden temperature changes. Then, remove from the oven and cool completely at room temperature for about 1 hour.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the texture to set.
- Serve: Carefully run a knife around the edge of the springform pan before removing the sides. Decorate with your preferred toppings and serve chilled.
Tips
- Crust substitutions: You can substitute graham crackers with digestive biscuits, Oreo cookies (without filling), or gluten-free cookies for different flavors.
- Prevent cracking: Avoid overmixing the batter and do not overbake. Using a water bath is optional but can help prevent cracks and ensure even baking.
- Storage: Keep the cheesecake refrigerated in an airtight container for up to 3 days. For longer storage, freeze it for up to 1 month, wrapped tightly in plastic wrap and foil.
- Flavor variations: Add citrus zest, chocolate chips, or swirl fruit preserves into the batter for a personalized touch.
Serving Suggestions
Serve your mini cheesecake chilled with fresh berries, a drizzle of fruit coulis, or a dollop of whipped cream. It pairs beautifully with a cup of coffee or a glass of dessert wine. For a more decadent presentation, top with chocolate ganache or caramel sauce.
Variations
For different flavor profiles, consider adding lemon or orange zest to the filling for a citrus twist, or swirl in raspberry or strawberry puree before baking. You can also make a chocolate version by adding melted chocolate to the batter or topping it with chocolate ganache. Incorporating crushed cookies or nuts into the crust can add texture and flavor diversity.
Storage and Reheating
Refrigerate the cheesecake in an airtight container for up to 3 days for optimal freshness. To reheat, serve chilled or let it sit at room temperature for about 15 minutes before slicing. If frozen, thaw in the refrigerator for 4-6 hours or overnight. Once thawed, consume within 24 hours for the best quality.
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes, preparing the cheesecake a day in advance allows the flavors to develop fully. Just keep it refrigerated and add toppings just before serving for the freshest presentation.
What if my cheesecake cracks during baking?
Cracks are common but can be minimized by not overbaking, avoiding sudden temperature changes, and using a water bath. If cracks do occur, you can cover them with fruit, whipped cream, or ganache.
Can I use low-fat cream cheese?
Yes, but it may affect the texture and richness of the cheesecake. Full-fat cream cheese provides the best creamy consistency and flavor.
How do I prevent the crust from becoming soggy?
Chill the crust before pouring in the filling and avoid adding wet toppings directly on the crust. Baking the crust separately helps it stay crisp.
Is it necessary to use a springform pan?
While a springform pan is recommended for easy removal and clean presentation, you can also use a regular cake pan lined with parchment paper. Just be careful when removing the cheesecake.
What toppings go well with this cheesecake?
Fresh berries, fruit compotes, whipped cream, chocolate ganache, caramel sauce, or crushed nuts all complement the creamy texture and enhance the flavor.
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