Cheesecake for Two in Ramekins
Dessert
Ingredients
1/4 cup graham cracker or chocolate sandwich cookie crumbs
1 tablespoon unsalted butter, melted
5 ounces full-fat cream cheese, softened
2 tablespoons granulated sugar
1 egg yolk, room temperature
2 ounces semisweet chocolate, melted (optional - only if making chocolate cheesecake)
1/4 teaspoon vanilla extract
Various toppings, such as whipped cream, strawberries, maraschino cherries, or chopped peanut butter cups
Directions
Preheat oven to 350F. Have two 6-ounce ramekins* ready and place on a baking sheet.
In a small bowl, mix together the crumbs and melted butter. Press into the bottom of each ramekin.
In a large mixing bowl, beat together the cream cheese and sugar until smooth and creamy, about 1-2 minutes.
Scrape down the bowl then beat in the egg yolk until incorporated, about 1 minute.
Beat in the vanilla and melted chocolate if using.
Divide the batter between the ramekins and bake for 18-20 minutes or until the tops are firm to the touch. There may be a slight jiggle when moved - that's ok.
Cool completely then refrigerate at least 4 hours or overnight. Serve with various toppings.
Notes
Because ramekins can vary in size, it is possible the cheesecake may sink in the middle due to small ramekin size. If this happens, add extra toppings.
If you use 4 ounce ramekins, you may need to divide the batter among three ramekins to avoid overflow.