I've adapted this recipe from Tyler Florence's Ultimate Cheesecake recipe. Overall I halved the recipe. Instead of 1.5 eggs I used 2 eggs. Instead of 1 cup sour cream I used 1 cup of vanilla Greek yogurt. I omitted the lemon zest and vanilla extract. I reduced the sugar from 1/2 cup to 1/4 cup after reading a bunch of other recipes.
I didn't have any blueberries or fresh fruit to turn into a sauce to drizzle over the top so I put a little Strawberry Jam on mine.
These came out very soft unlike traditional cheesecakes. They freeze well. They are also delish out of the freezer and defrosted for about 10 minutes!
Vanilla Cheesecake with Graham Cracker Crust
makes 8 mini (6 oz ramekin) servings
2 cups finely ground graham crackers
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
1 (8oz) block, softened cream cheese
1/4 cup sugar
1 cup vanilla Greek yogurt
Preheat the oven to 325 degrees F.
In a food processor pulse the graham crackers, cinnamon, and melted butter.
Spoon into the glass bowls and use another bowl to press the crackers in. Put it to the side.
Using an electric mixer or stand mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps.
Add the eggs, 1 at a time, and continue to beat slowly until combined.
Gradually add sugar and beat until creamy, for 1 to 2 minutes.
Add vanilla yogurt, scrape down the sides of the bowl as needed.
Pour the filling into the crust-lined pan.
Put the ramekins on the cookie sheet and then place in the oven.
Place a large pan of water in the bottom rack of the oven.
Bake for 30 minutes. The cheesecake should still jiggle (it will firm up after chilling).
Crack the oven door and let the cheesecake sit for another 30 minutes.
Chill in the refrigerator, loosely covered, for at least 4 hours.