Small-Batch Baking has made me obsessed with mini-things. I found Little Cakes at Half-Price Books and bought it too. Then Wednesday, I had a few minutes to kill, so I stopped in World Market and they had the most adorable little 4.5" springform pans, so I picked up a couple.
I was a little tempted to make one of the cheesecake recipes from Small-Batch Baking, but the ones to choose from in that book are chocolate swirl, raspberry with chocolate ganache, chevre with ginger syrup, etc. I just wanted plain cheesecake. There is a recipe for four mini cheesecakes on the back of the label on the pans, and I made a half recipe. I did add the sour cream topping though, because I like that. But I was experimenting with the amount, and didn't quite get enough. I used 1/4 cup, but 6 Tablespoons would probably be perfect.
(adapted from Philadelphia brand cream cheese)
1/2 c. graham cracker crumbs
1 1/2 T. sugar
1 1/2 T. butter, melted
12 oz. cream cheese, softened
6 T. sugar
1/2 t. vanilla
1.5 eggs (1 egg plus 1.5 T. beaten egg)
6 T. sour cream
Mix crumbs, 1 1/2 T. sugar and butter. Press onto bottom of two mini (4.5 inch) springform pans. Bake at 300 degrees for 7 minutes.
Mix cream cheese, 6 T. sugar, vanilla, and eggs until smooth. Pour over crusts. Bake for 35-40 minutes, until almost set. There should be a jiggly circle approximately the size of a quarter in the middle.
Meanwhile, combine sour cream and 1 T. sugar. Spread over cheesecakes. Bake 5 additional minutes.
Run a knife or spatula around the rims of the pans to loosen cheesecake from the edges. Cool before removing rims. Refrigerate 4 hours or overnight. Or if you're impatient like I am, cool until you can't stand it any longer, enjoy some with your coffee, and then chill the rest of it properly.