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“Fun-Size” Lemon Cheesecake

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Makes 2 servings 1x

Time 4 1/2 hours (20 minutes active, the rest baking and cooling)

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Ingredients

For the crust:

  • 3 graham crackers, broken into 1-inch pieces
  • 2 tablespoons sugar
  • 3 tablespoons flour
  • Pinch salt
  • 4 tablespoons butter, melted

For the cake:

  • 1 brick (8 ounces) cream cheese, at room temperature
  • 1/4 cup sugar
  • 1 large egg yolk
  • 2 tablespoons sour cream
  • 1/2 teaspoon vanilla
  • Zest of 1 lemon
  • 1 teaspoon lemon juice

For the raspberry sauce (optional):

  • 3 tablespoons raspberry jam
  • 1 teaspoons water
  • 1/2 teaspoon lemon juice

Instructions

  1. Adjust oven rack to middle position and heat to 325°F. Line a 9×5-inch loaf pan with parchment paper, leaving enough hanging over the sides to lift out finished cheesecake.
  2. Make crust. Add graham crackers and sugar to food processor and blitz until crackers are coarsely ground, about 30 seconds. Add flour and salt and pulse until combined, about 6 pulses. Drizzle 3 tablespoons melted butter evenly over the mixture and pulse until fully moistened, adding additional tablespoon of butter if needed. Scrape mixture into loaf pan and press in, packing firmly into an even layer. Bake 15 minutes. Remove from oven to cool for at least 15 minutes. Reduce oven temperature to 275°F.
  3. Meanwhile, make the filling. Wipe the food processor blade and bowl with a towel to remove crumbs (no need to rinse). Add cream cheese, sugar, egg, sour cream, vanilla, and lemon juice and zest. Blitz until the mixture is uniform, about 30 to 60 seconds. Scrape filling onto cooled crust and smooth to an even layer. Draw a fork across the filling to help release any air bubbles trapped in the mixture.
  4. Bake cake for 40 to 45 minutes, or until edges are set (center will be slightly jiggly). Remove pan from the oven and place on a wire rack to cool completely, about 1 hour. Slip it into the fridge for at least 2 hours.