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

Notes:I used hazelnuts because that's what I had on hand, but any nut such as pecan, almond, or walnut will work. When toasting the streusel, take care not to burn it. As it cools it will become crisp. Other fruit such as apples, pears, apricots, nectarines, or peaches can be used in place of the plums.