Small Cheesecake Pie: 8-10 People Recipe

Prepare crust

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan (or a 9-inch pie dish) and line the bottom with parchment if desired.

In a medium bowl, combine the graham cracker crumbs, 2 tablespoons granulated sugar, and 1 teaspoon salt. Pour in the melted butter and stir until the mixture holds together when pressed.

Press the crumb mixture evenly into the bottom and about 1/2 inch up the sides of the prepared pan, using the bottom of a measuring cup or a flat glass to compact it firmly and evenly.

Bake the crust for 8–10 minutes until set and fragrant. Remove from the oven and let cool while you make the filling. Reduce oven temperature to 325°F (160°C) after the crust is out, if desired.

Bring ingredients to room temperature

Ensure cream cheese, eggs, and sour cream are at room temperature (about 30–60 minutes out of the refrigerator). This prevents lumps and yields a smooth filling.

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and an electric hand mixer), beat the room-temperature cream cheese on medium speed until smooth and creamy, about 2–3 minutes, scraping down the bowl as needed.

Add the 1 cup granulated sugar and the 1 teaspoon salt and beat on low-to-medium speed until incorporated and smooth, about 1–2 minutes. Scrape the bowl.

Add the eggs one at a time, mixing on low speed and scraping the bowl after each addition. Mix only until just combined — avoid overbeating which incorporates too much air.

Add the sour cream, vanilla extract, lemon zest and juice (if using), and the flour (or cornstarch). Mix on low speed until the mixture is homogeneous and silky, about 20–30 seconds. Scrape the bowl and finish folding by hand if necessary to avoid lumps.

Pour the filling into the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release any large air bubbles.

Optional: To minimize cracking, bake the cheesecake in a water bath. Wrap the outside of the springform pan in a double layer of heavy-duty aluminum foil (covering up to the rim). Place the wrapped pan in a large roasting pan and pour hot water into the roasting pan to come about halfway up the sides of the springform.

Bake at 325°F (160°C) for 50–65 minutes, until the edges are set and the center still slightly jiggles when gently shaken. If using no water bath, start checking at 45 minutes. The internal temperature should read about 150–155°F (65–68°C) in the center when done.

Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour to reduce the chance of cracking. After one hour, remove from the oven and from the water bath (if used).

Run a thin knife around the edge of the cake to loosen it from the pan (this prevents sudden contraction from cracking). Let cool completely on a wire rack, then refrigerate, uncovered, for at least 4 hours and preferably overnight to fully set.

If using the sour cream topping: Stir together 1 cup sour cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla until smooth. Spread gently over the chilled cheesecake.

Chill the topped cheesecake for 30 minutes to set the topping. Just before serving, decorate with fresh berries or warm fruit compote.

To serve, release the springform, transfer the cheesecake to a serving plate, slice with a hot, dry knife (wipe between cuts) and serve chilled.