You may not have a crowd to feed, but you certainly can have an empty stomach to do so, and this amazing cheesecake is perfect just-for-you. Jump to Recipe
Some of us may have the same dilemma every now and then -or every day- How can I bake what I want and not eat all by myself? I want to add ‘Or throw half of the batch away’ but for me that’s not an option I want to look at.
But I do not want to eat all by myself either. Annnd sometimes it can be difficult to resist! When you already give something for the colleagues, already baked something the week-end for the family and there is no practice at volley-ball for the boyfriend, well…I could give them in the street but I am not sure someone would risk to eat something from someone they don’t know. (Am I right?)
We can of course freeze a lot of things but I don’t have a freezer, just a small space in the refrigerator and it is like, always loaded. Ever since I throw some baked goods in it to have one when I want to, so it is never empty and I have to battle to find a little space.
That is why I bring you this JUST FOR YOU cheesecake. And, you won’t have to jog all evening to feel good about eating it (and if you don’t care that’s so great too 🙂 ). I chose a rectangle shape because I love this shape for a ‘Only For Me’ baked good. I thought maybe it was tricky for a cheesecake but it turned out really really great. You should use a 4 x 2 inch rectangle pan, or an equivalent. I know for a fact that you can use a 4″ springform pan for this cheesecake, but there may be too much cheesecake batter.
As I said in my Lightest Cheesecake Ever post, cheesecakes can be really heavy in ‘calories-speaking-‘, so for this one I chose to keep the biscuit base (because it is sooo goood) but to lighten the cheesecake filling and to make it really perfect with a naturally sweeten raspberry sauce.
I made a lot of No-Bake cheesecakes this past month, because I found they were “quicker” to set, but really, it was pretty much the same for this baked version. Even if the no-bakes are really good, this baked one was REALLY good.
So, you would have to make this cheesecake at least 12 hours ahead for a really cheesecake-like taste, but if you can’t wait, just enjoy right away, I couldn’t blame you.
Cheesecake For One
- 4 Digestive Biscuits or Graham Crackers Make sure you have 60 g
- 10 g melted butter 2 tbsp
For the cheesecake filling
- 120 g light cream cheese 4 ounces
- 120 g yogurt 4 ounces
- 40 g golden syrup or granulated sugar 3 tbsp (butterscotch golden syrup for this recipe)
- 1/4 tsp vanilla extract
- 1 medium egg
Preheat the oven at 300°F (150°C) and grease a 4 x 2 inch rectangle pan or a 4 inch springform pan.
For the crust:
Break the biscuits into crumbs, with a roll pin or just by hand. Put them in a medium bowl with the melted butter.
Combine and press into the pan.
Bake for 5 minutes and let slightly cool as you prepare the filling.
For the filling:
In a medium bowl, whisk the cream cheese and yogurt -and granulated sugar if using- until smooth and creamy.
Beat in the egg and mix. Do not over-mix your batter.
Add and mix vanilla if using granulated sugar, golden syrup if not.
Pour the batter on top of the crust and try to do an even layer.
Bake for 30 minutes and let sit in the oven for 30 further minutes, door open. It helps the cheesecake to set.
Chill for 12 hours if you want a perfect cheesecake, otherwise enjoy right away.
Equals to about two regular slices of cheesecake
© BITES OF BAKING. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.