Personal-sized Cheesecakes Recipe

Prepare pans

Preheat oven to 325°F (160°C). Line six 4-inch (10 cm) round removable-bottom tart pans or a 6-cup muffin tin with paper liners or cut rounds of parchment so cheesecakes release easily.

Combine graham cracker crumbs, 2 tablespoons sugar, melted butter, and salt in a medium bowl. Stir until mixture holds together when pressed.

Divide the crumb mixture evenly among 6 pans or muffin cups (about 1/4 cup per cup). Press firmly into the bottom (and slightly up the sides if desired) using the bottom of a measuring cup or a spoon to create an even, compact crust.

Bake crusts for 8 minutes, then remove from oven and set aside to cool slightly. Reduce oven temperature to 300°F (150°C) if you prefer a gentler bake for cheesecakes.

Bring the single egg and sour cream to room temperature with the cream cheese to avoid lumps; room-temperature ingredients incorporate more smoothly.

In a large bowl, beat the room-temperature cream cheese with an electric mixer on medium speed until smooth and free of lumps, about 1–2 minutes. Scrape down the sides of the bowl.

Add 2 tablespoons granulated sugar, cornstarch (if using), and vanilla extract. Beat on low speed until combined, then increase to medium and beat until smooth, about 30–45 seconds. Scrape down the bowl again.

Add the egg and lemon zest (if using). Mix on low speed just until the egg is incorporated — avoid overbeating to minimize air in the batter, which reduces cracking.

Fold in the sour cream gently with a spatula until fully incorporated and batter is smooth. The finished batter should be pourable but thick.

Divide the batter evenly among the prepared crusts — roughly 5–6 ounces (about 3/4 cup) per personal cheesecake depending on pan size. Smooth the tops with an offset spatula. Tap pans gently on the counter to release any large air bubbles.

Bake cheesecakes at 300°F (150°C) for 20–25 minutes, or until the centers are set but still slightly jiggly (they will continue to set as they cool). Rotate pans halfway through if your oven has hot spots.

Turn the oven off and crack the oven door open. Let cheesecakes cool in the oven for 30 minutes to reduce the chance of top cracks. After 30 minutes, transfer pans to a wire rack to cool completely to room temperature (about another 30–45 minutes).

Once cooled, refrigerate cheesecakes in their pans, uncovered, for at least 3 hours and up to overnight to firm up fully.

If using berry topping: warm the jam or compote slightly (15–20 seconds in microwave) to loosen. Spoon about 1 teaspoon to 1 tablespoon jam/compote on each cheesecake just before serving. Arrange fresh mixed berries on top as desired.

If using whipped cream: pipe or dollop about 1–2 tablespoons whipped cream per cheesecake and dust lightly with powdered sugar.

To unmold (if using removable-bottom pans or liners): run a thin knife around the edge, invert onto a plate if desired, or release the removable bottom and transfer carefully. For liners, simply peel away the paper.

Serve chilled. Leftovers: keep refrigerated, covered, for up to 4 days. For firmer texture, chill overnight before serving.