[5 ingredients | simple baking]
From Stonesoup
divine 4 ingredient cheesecakes
serves 2 (or 10-12)
If you don’t have a food processor you can still make the cheesecakes. Just make sure your cream cheese is at room temperature before you start and be prepared to whisk energetically. A great workout!
If you can’t find sour cream, creme fraiche would be lovely or even just regular heavy whipping cream.
Feel free to use this recipe as a base for different flavourings. Some lemon zest or vanilla would be a classic combination. Pureed pumpkin is delicious. I can imagine a layer of fresh dates or prunes would take it to another level. Or serve with poached fresh or dried fruit such as cherries, strawberries or apricots. So versatile.
for 2 individual servings
100g (3 1/2oz) cream cheese, softened
120g (4oz) sour cream
40g (1 1/2oz) sugar
1 egg
for 1 large cheesecake 10 – 12 servings
2 packets cream cheese (500g / 1lb total weight), softened
2 cartons sour cream (600g / 20oz total weight)
200g (7oz) sugar
5 eggs
1. Preheat oven to 170C (340F). If using ramekins, place a baking tray on the middle shelf to preheat.
2. Line 2x 1 cup capacity ramekins (or a 9in (23cm) springform pan) with baking paper and grease the base and sides with oil or butter.
3. Whisk together cream cheese and sour cream and stir eggs and sugar until combined. Add egg mixture to the cream cheese a little at a time until all combined OR whizz everything in a food processor until smooth.
4. Pour into the prepared ramekins (or pan) and bake for 30-40 minutes (or 1 hour for the large pan) or until golden around the edges and the cheesecake feels firm in the centre when you touch the top.
5. If you have time allow to cool in the oven. Serve chilled or at room temperature.
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