Week of September 1 -7, 2014
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Sunday, March 10, 2013
The last single serving dessert was these donuts. A little over a month ago.
Since then I've been working on a cheesecake recipe. I combined a bunch of different recipes for crusts and fillings. Changed the amounts to single serving size. Then test baked three different versions. This time, I think I got it.
Single Serving Homemade Cheesecake
(makes one tiny cheesecake)
Ingredients + Instructions
2 T Smart Balance softened (butter, margarine, etc.)
2 T graham flour
2 T all-purpose flour
2 T powdered sugar
pinch of salt
In a very small bowl, combine ingredients. Use your hands and press crust dough into a small ramekin. Press the crust, so that it is about halfway up the sides.
3 T plain cream cheese
2 1/2 tsp. granulated sugar
1/2 tsp. vanilla extract
a few fresh shavings of lemon zest
You can use the same bowl to make the filling, which is what I did. Combine the ingredients. I zested the lemon right into the bowl. Spoon the filling into the crust.
I used a toaster oven to bake this, so I'm not sure about the timing in a regular oven. Do not preheat the oven. Set to 350 degrees and bake for 7-10 minutes.
Check to make sure that it does not burn. The first two times that I made this, the crust and top scorched black. After you remove from the oven, put the ramekin on a plate and refrigerate (or put in the freezer) to cool down for a few minutes.
When it's a bit cooler, you should very easily be able to slide the cheesecake out of the ramekin onto the plate. Start to cooled finish, you should have a cheesecake within 35 minutes.
Eat and enjoy!
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