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4 Ingredient Cheesecake
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Description
If you don’t have a food processor you can still make the cheesecakes. Just make sure your cream cheese is at room temperature before you start and be prepared to whisk energetically. A great workout!
Ingredients
- 3-⅝ ounces, weight Cream Cheese
- 4-¼ ounces, weight Sour Cream
- 1 Egg
- 1-½ ounces, weight Sugar
Preparation
1. Preheat oven to 170ºC (340ºF). Place a baking tray on the middle shelf.
2. Line 2x 1 cup capacity ramekins with baking paper and grease the base and sides with oil or butter.
3. Whisk together cream cheese and sour cream and stir egg and sugar until combined. Add egg mixture to the cream cheese a little at a time until all combined or whizz everything in a food processor until smooth.
4. Pour into the prepared ramekins (or pan) and bake for 30-40 minutes (or 1 hour for the large pan) or until golden around the edges and the cheesecake feels firm in the centre when you touch the top.
5. If you have time, allow to cool in the oven.
Serve chilled or at room temperature.
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