Cheesecake with Cherry Curd

I love reading blogs, especially blogs that contain really great food ideas. I sometimes make those dishes very close to instructed and sometimes I take the inspiration from them and do my own thing. (It doesn’t always work, but when it does … )

Cheesecake is a favorite dessert in our house, but with only two of us I have a hard time making one. We just don’t eat it fast enough to justify making it, so I was super excited to find Andrea’s small batch cheesecake at Cooking with a Wallflower. (If you aren’t reading her blog, you should be – the photos alone are worth it, but she also has fantastic recipes.) I’m not sure why I never thought to reduce the size of the cheesecake, but it is a genius idea – and so simple.

I did make a few adjustments – I added made a slightly different crust (one I’ve made before and really love), added whipped cream to the cream cheese for a slightly lighter texture, baked it in a larger, but shorter pan, and made a cherry lime curd to go over the cheesecake so that I would also have a filling for mini pies if I wanted later. Trust me, if you are going to go through the trouble of pitting cherries, make enough of something for two dishes.

So here is my version of the cheesecake – Bob called it my best effort to date. Given that he has devoured other cheesecakes I’ve made in the past, this is high praise. He actually gushed over this one.


  • 1 1/4 cup graham cracker crumbs
  • 4 tablespoons butter, melted
  • 2 tablespoons brown sugar

Mix all ingredients and press into a pan – I used an 8×6 baking dish – lined with parchment paper. Place in the freezer while you work on the cheesecake batter.


Heat over to 325 degrees.

  • 2 8oz packages cream cheese
  • 1/2 cup granulated sugar
  • 1/3 cup whipping cream
  • 1 egg
  • 2 teaspoons vanilla extract

Beat the cream cheese and butter together until soft. Add the egg and whipping cream and mix until everything is incorporated and smooth. Mix in vanilla extract.

Pour mixture into prepared pan and bake at 325 degrees for about 50 minutes. Turn off oven, open door slightly and allow to cool in the over for about 45 minutes. Remove from oven and let cool to room temperature before covering and refrigerating. (I took the cheesecake out of the pan using the parchment paper here and let it cool on a wire rack for just over an hour.)

Cherry lime curd:

Follow Diane’s recipe here.

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