Cheesecakes for one – creamy vanilla with the tang of cream cheese. Top it with some favorite jam and Wow, this makes for a delicious, elegant dessert.
Out in the Alaska bush, I don’t usually stock cream cheese in my pantry. But during a recent visit to a neighboring village I happened across a two-pound block at the store. It doesn’t freeze very well, which makes for a perfect excuse to immediately create lots of baked items with this delicious ingredient. I’ve made these lovely little cheesecakes before using matcha green tea as the flavoring. This recipe is a perfect base in which to add in a variety of flavors. For this batch, I wanted to showcase my raspberry freezer jam, so I created a complementary vanilla-flavored cake.
Diminutive Vanilla Cheesecakes
- 1 1/2 cups all purpose flour
- 1/3 cup granulated sugar
- 1 egg, beaten
- 1/2 cup butter, melted
- 1 package of cream cheese, 250 grams, softened to room temperature
- 1/2 cup granulated sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- Preheat oven to 300 degrees F (150 degrees C). Line 8 standard-sized muffin tin cups with paper liners.
- In a medium bowl, mix together crust ingredients.
- Evenly divide crust mixture into lined muffin tin cups. Press down to form bottom of cheesecakes.
- Bake crusts for 5 minutes. Let cool.
- In a large bowl, whisk together filling ingredients. There should be no lumps and all ingredients should be mixed well.
- Divide filling evenly into paper lined cups.
- Bake cheesecakes until set, about 16 – 18 minutes. Centers should not jiggle.
- Refrigerate cheesecakes for 3 hours before serving.