Preparation time: 10 minutes

Baking time: 30 to 35 minutes

Cooling/chilling time: 3 hours

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• New York–Style Cheesecake

This is the basic, classic cheesecake, but in a miniature size with four perfectly proportioned servings. Try it topped with cherry pie filling or fresh berries or drained mandarin oranges. You can find 5-inch springform pans in kitchen stores or online. For best results, plan ahead to allow sufficient time for cooling and chilling.

Makes 4 slices (one 5-inch cheesecake)

• ⅓ cup gluten-free graham cracker crumbs, or vanilla or lemon-flavored cookie crumbs
• 2 teaspoons unsalted butter or buttery spread, melted
• ½ pound reduced-fat cream cheese or cream cheese alternative, at room temperature
• 1 tablespoon sour cream or sour cream alternative, at room temperature
• ¼ cup granulated sugar
• 1 teaspoon cornstarch
• 1/32 teaspoon (smidgen) salt
• ¼ teaspoon pure vanilla extract
• 1 large egg, at room temperature

1. Place a rack in the middle of the oven. Preheat the oven to 325°F. Generously grease the bottom and sides of a 5-inch nonstick springform pan (gray, not black).

2. In a small bowl, combine the crumbs and butter until well blended. With your fingers, press the mixture firmly onto the bottom of the pan. Bake just until the crust is fragrant, 5 to 7 minutes. Watch carefully, it burns quickly. Cool the crust while preparing the filling, but leave the oven on.

3. In a small bowl, with an electric mixer on medium speed, beat the cream cheese and sour cream until light and fluffy. Add the sugar, cornstarch, and salt and beat for 30 seconds, scraping the side of the bowl with a spatula. Beat in the vanilla and egg for 30 seconds. Use a spatula to spread the filling evenly over the crust.

4. Bake until the cheesecake looks firm on top and jiggles only slightly in the center, 30 to 35 minutes. It doesn’t have to appear totally cooked. Turn the oven off, prop the oven door open with a wooden spoon, and let the cheesecake cool for 1 hour.

5. Refrigerate the cheesecake in the pan for at least 2 hours. Run a knife around the rim of the pan to loosen the edges, then remove the outer ring. Slide a thin metal spatula between the cheesecake and the bottom of the pan and gently slide the cheesecake onto a serving plate. To serve, use a sharp knife to cut into 4 slices, dipping the knife in hot water and then drying between each cut.

WATER BATH FOR A LIGHTER TEXTURE This recipe makes a dense cheesecake. For a lighter-textured version, bake it in a water bath: Place the springform pan in the middle of a 12-inch-square piece of aluminum foil and tightly wrap the bottom and side. Repeat with two more squares of foil so that the pan is encased in three layers of foil. Crimp the foil so that it is level with the top of the pan, and make sure the foil layers are pressed tightly all around to prevent water seepage. When the cheesecake is ready to bake, place the pan in an 8- or 9-inch metal pan (glass pans may shatter) and carefully pour boiling water into the metal pan to reach halfway up the sides of the springform pan, being careful not to splash onto the cheesecake. Bake as directed in Step 4.

Per slice: 300 calories; 9g protein; 15g total fat; 1g fiber; 33g carbohydrates; 84mg cholesterol; 568mg sodium