Cheesecake for Two is a tiny version of Nigella Lawson’s “London Cheesecake”. It’s baked in a 5.75×3 inch loaf pan (mini loaf pan).
If you’ve ever made a cheesecake, you know time and temp are both key, so I will preface this by saying the times below are what worked for me. The cake is ready when it appears set around the sides but seems a tiny bit wiggly in the center. It will set as it cools and chills.
Here’s the picture. Now I need to go dig up a good topping recipe.
Cheesecake for Two
- 3 rounds ready-to bake sugar cookie dough or 6 crushed graham crackers mixed with 1 tablespoon melted butter
- 6 3/4 oz cream cheese 192 grams — softened
- 3 tablespoons plus 1 teaspoon sugar 41 grams
- 1 egg
- 1 egg yolk
- 1/2 tablespoon lemon juice 7 ml
- 1/2 tablespoon vanilla 7 ml
- 1/4 cup sour cream 50 grams
- 1 teaspoon sugar 5 ml
- 1/4 teaspoon vanilla 1.25 ml
- Preheat oven to 325 degrees F. Line inside of a 3×5 1/2 inch petite loaf pan with non-stick foil.
- If using store-bought cookie dough rounds, press them into bottom of lined pan and bake for 15 minutes. If using graham cracker/butter mixture, press into pan but don’t bake.
- In a medium size bowl, beat cream cheese and sugar until well mixed. Add egg and egg yolk and stir until well mixed. Stir in lemon juice and vanilla. Pour this mixture over crust and place loaf pan into a larger square pan. Pour very warm water into the square pan so that it comes about halfway up sides of loaf pan. Bake on center rack of oven for about 38 minutes. While cheesecake bakes, mix together sour cream, sugar and vanilla. Spread this mixture over top of cheesecake and return to oven for 5 minutes. Remove from oven. Lift small pan from water and let cool on a cooling rack for about an hour. Transfer to refrigerator to chill for at least 3 or 4 hours.
- Before serving, grasp foil and lift little cheesecake from loaf pan. Slice in half and plate.
- Makes 2 servings (1 petite loaf pan) Each person gets half