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
Ingredients
- 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
Instructions
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Preheat the oven at 300°F (150°C) and grease a 4 x 2 inch rectangle pan or a 4 inch springform pan.
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For the crust:
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Break the biscuits into crumbs, with a roll pin or just by hand. Put them in a medium bowl with the melted butter.
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Combine and press into the pan.
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Bake for 5 minutes and let slightly cool as you prepare the filling.
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For the filling:
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In a medium bowl, whisk the cream cheese and yogurt -and granulated sugar if using- until smooth and creamy.
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Beat in the egg and mix. Do not over-mix your batter.
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Add and mix vanilla if using granulated sugar, golden syrup if not.
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Pour the batter on top of the crust and try to do an even layer.
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Bake for 30 minutes and let sit in the oven for 30 further minutes, door open. It helps the cheesecake to set.
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Chill for 12 hours if you want a perfect cheesecake, otherwise enjoy right away.
Recipe Notes
Equals to about two regular slices of cheesecake
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