True New York–style cheesecake is a beautiful thing: the dense, velvety, tangy-sweet filling is supported by a crunchy graham-cracker crust. But with a dessert this rich, a full-size cake in a two-person household will mostly go to waste. We wanted to make foolproof individual cheesecakes for two. We started with a simple graham-cracker crust, prebaked to ensure it wouldn’t turn soggy once we added the filling. We thinned the cream cheese with just a little tangy sour cream. One whole egg plus an extra yolk gave the cakes a lush texture that was dense but not heavy. A pinch of salt, a small dose of vanilla, and a squeeze of lemon juice perfected the flavors. Finally, we baked the cheesecakes using the classic New York method—first at 500 degrees to get a nicely browned top, then at 200 degrees to cook through gently