Ina Garten has the best raspberry cheesecake recipe but it serves an army. I wanted the taste of Ina’s dessert, but in a smaller size.
so I searched the Internet, combined and scaled some recipes and developed a cheesecake recipe for an 8″ springform pan.
Small Cheesecake, ala Ina
1 C graham cracker crumbs (6 double crackers, crushed)
1/2 stick butter, melted (4Tbs)
2 Tbs. sugar
Combine and press into a 8 ” springform pan. Press up the side to 1 ” tall.
Bake for 5 minutes at 325 degrees, let cool.
One 8 oz package cream cheese, softened
1/2 C sugar
1 Tbs. lemon juice
1/2 tsp vanilla extract
1 Tbs. sour cream
2 eggs, room temperature
Sour Cream Topping ingredients:
1 C sour cream, minus 1 Tbs , 2 Tbs. sugar, pinch salt, stir together
Beat cream cheese and sugar on medium speed until fluffy. Beat in lemon juice, vanilla, 1 Tbs. sour cream, and salt.
Add eggs, one at a time, mixing until just combined after each addition.
Pour into crust. Bake @325 for 35 minutes or until set. The center will still be giggly.
After baking for 35 minutes, spread the sour cream topping onto the cheesecake.
After spreading the topping, cook for 10 more minutes.
Cool on wire rack for 1 hour then chill for at least 2 hours. Store in refrigerator.
Ina Garten makes a fruit topping for her cheesecake. Try this:
1/2 pint raspberries
1/2 cup jelly, I used currant.
Melt the jelly very slowly, add raspberries. Very gently, spoon on top of cheesecake.
Chill for one hour or more.
The result was an excellent cheesecake that was the right size for a small family .