A small baked lime cheesecake sized for a 6-inch oven-safe ramekin, with a graham cracker crust and bright fresh lime flavor.
Single Serve Baked Lime Cheesecake (6 inch ramekin)
A small baked lime cheesecake sized for a 6-inch oven-safe ramekin, with a graham cracker crust and bright fresh lime flavor.
Equipment
- 6-inch oven-safe ramekin
- Mixing bowls
- electric mixer or whisk
Ingredients
Crust
- 1/2 cup graham cracker crumbs
- 1 tbsp brown sugar
- 2 tbsp butter melted
Filling
- 8 oz full-fat cream cheese softened
- 2 tbsp sour cream
- 3 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 2 tbsp fresh key lime juice or regular lime juice
- 1 tsp lime zest finely grated
- 1/2 large egg egg Beat 1 large egg, then use about 2 tbsp.
Optional Topping
- whipped cream for serving
- lime zest or a thin lime slice for garnish
Instructions
Directions
- Heat oven to 325°F (163°C).
- Grease a 6-inch oven-safe ramekin.
- Mix the graham cracker crumbs, brown sugar, and melted butter. Press firmly into the bottom and slightly up the sides of the ramekin.
- Chill the crust for 10 minutes, then bake for 10 to 12 minutes. Let cool.
- Beat the cream cheese until smooth.
- Mix in the sour cream, granulated sugar, flour, lime juice, and lime zest.
- Stir in the measured beaten egg gently, just until combined.
- Pour the filling into the cooled crust.
- Bake for 25 to 35 minutes, until the edges are set but the center still has a slight jiggle.
- Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
- Serve with whipped cream and a sprinkle of fresh lime zest, if desired.
Notes
For a stronger citrus flavor, increase the lime zest to 2 teaspoons while keeping the lime juice at 2 tablespoons. This gives a brighter lime flavor without affecting the texture.
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