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Perfect Individual Cheesecakes in Ramekins Recipe

Perfect Individual Cheesecakes in Ramekins

Six creamy individual cheesecakes with buttery graham-cracker crusts, baked gently in a water bath for a smooth center and reduced cracking. Serve chilled in the ramekins with your favorite fruit or dessert topping.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 2 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup Graham-cracker crumbs
  • 3 tablespoons Unsalted butter, melted
  • 2 tablespoons Granulated sugar
  • 1 pinch Fine salt
Cheesecake Filling
  • 16 ounces (454 g) Full-fat cream cheese, softened
  • 1/2 cup (100 g) Granulated sugar
  • 2 eggs Large eggs, room temperature
  • 1/2 cup (120 g) Sour cream
  • 1 teaspoon Pure vanilla extract
  • 1 tablespoon All-purpose flour or cornstarch
  • 1/8 teaspoon Fine salt

Method
 

Step-by-Step
  1. Heat the oven to 325°F (165°C) and lightly grease six 6-ounce ramekins.
  2. Mix the graham-cracker crumbs, melted butter, sugar, and pinch of salt. Divide the mixture among the ramekins, using about 2 tablespoons per ramekin, and press it firmly into an even layer.
  3. Bake the crusts for 5–7 minutes, then cool them briefly. For a firmer crust, chill the baked crusts for 10 minutes before adding the filling.
  4. Beat the softened cream cheese and sugar on medium-low speed until smooth, taking care not to whip in excess air.
  5. Add the eggs one at a time and mix just until each is incorporated. Add the sour cream, vanilla, flour or cornstarch, and salt, then mix until smooth.
  6. Divide the filling among the ramekins, leaving a little space at the top. Arrange the ramekins in a deep roasting pan.
  7. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins. Bake for 22–28 minutes, until the edges are set and the centers have a slight, gentle wobble.
  8. Remove the ramekins from the water bath and cool them to room temperature. Cover and refrigerate for at least 2 hours, or overnight, before serving.

Notes

Use full-fat block cream cheese rather than tub-style whipped or spreadable cream cheese for the smoothest, firmest filling. Room-temperature cream cheese and eggs blend more easily, and a slight center wobble is preferable to overbaking.