Get ready to transform your dessert game with the most decadent, melt-in-your-mouth Goolias Baked Cheese Cake Small! This isn't just another cheesecake recipe - it's a culinary adventure that will have your taste buds dancing and your guests begging for the secret. Whether you're a baking novice or a seasoned pro, this small but mighty cheesecake promises to deliver maximum flavor in every single bite. Prepare to become the dessert hero of your kitchen!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Dessert
Serves: 6 servings
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
Instructions
- Preheat your oven to 325°F (163°C). This temperature is ideal for baking a cheesecake, allowing it to set properly without cracking.
- In a medium mixing bowl, combine 1 cup of graham cracker crumbs with 1/4 cup of melted unsalted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of a small (approximately 8-inch) springform pan to form an even crust. Use the back of a measuring cup or your fingers to pack it down tightly.
- In a large mixing bowl, beat 2 cups of softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
- Add 1 cup of sugar to the cream cheese and continue to beat until well combined and fluffy, about 2 minutes.
- Add the 2 eggs, one at a time, mixing well after each addition. This will help to incorporate air into the batter, making the cheesecake light and fluffy.
- Mix in 1 teaspoon of vanilla extract and 1/4 cup of sour cream until fully incorporated. The sour cream adds richness and a slight tang to the cheesecake.
- Pour the cream cheese mixture over the prepared graham cracker crust in the springform pan. Use a spatula to spread it evenly.
- Bake the cheesecake in the preheated oven for 45 minutes, or until the edges are set and the center has a slight jiggle. Be careful not to overbake, as this can lead to cracks in the surface.
- Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This gradual cooling process helps prevent cracking.
- After the hour, remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
- Before serving, carefully run a knife around the edge of the springform pan to loosen the cheesecake. Remove the sides of the pan.
- Slice the cheesecake into 6 equal servings and enjoy your delicious Goolias Baked Cheese Cake Small!
Tips
- Always use room temperature ingredients to ensure smooth, lump-free mixing.
- Make sure to beat the cream cheese thoroughly to achieve a silky texture.
- Use a water bath or place a pan of water in the oven to create humidity and prevent cracking.
- Don't overmix the eggs - this can cause the cheesecake to become dense and tough.
- Let the cheesecake cool slowly to prevent surface cracks.
- For clean, perfect slices, use a hot knife and wipe it clean between each cut.
- Chill the cheesecake overnight for the best flavor and texture development.
- Optional: Top with fresh berries, whipped cream, or a drizzle of chocolate for extra indulgence!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 7g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
