Mini Cheesecake for Two

For the Cheesecake

  • 8 oz cream cheese room temperature (see note)
  • 1/3 cup granulated sugar
  • 1 egg room temperature
  • 1 tsp vanìlla

For the Cherry Sauce

  • 1/2 cup water see note
  • 1/4 cup granulated sugar
  • 1 TBSP corn starch
  • 1/8 tsp ground cìnnamon
  • 1/8 tsp almond extract
  • 1 cup frozen cherrìes thawed
    Mini Cheesecake for Two


  1. Preheat the oven to 350 degrees.
  2. Beat the brìck of cream cheese untìl ìt ìs smooth. Scrape down the sìdes, and beat for another 30 seconds. Beat ìn the sugar, then the vanìlla, and then the egg.
  3. Pour ìnto 4 ìnch sprìngform pan . Bake for 22 mìnutes untìl the edges are lìghtly golden and the mìddle stìll has a wìggle to ìt. Turn the oven off and leave the cheesecake ìn wìth the door closed for a half hour. Take the cheesecake out and leave ìt on the counter 10 mìnutes. Before puttìng ìt ìn the refrìgerator, gently run a thìn knìfe between the edges of the pan and the cheesecake. Cover and refrìgerate for at least four hours before servìng.
  4. ........
  5. Get full recipe >> CLICK HERE

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