I found a really simple recipe for cheesecake for two.
For the bottom crust, you will need some kind of cookie, like a Nilla wafer, or like I used here, a bit of Brownie Brittle. Actually, you could get away with not using anything for the bottom crust, but you might only be able to fill up 4-5 cupcakes worth with the batter.
For the batter, you will need:
8 oz. cream cheese (soft, best to leave it out on the counter for about 2 hours) I used the 1/3 less fat kind.
1 egg (also leave it out on the counter, un-cracked until ready to use)
1/3 cup of sugar
1 teaspoon of lemon juice
1 teaspoon vanilla extract
Combine the batter well, you can use a whisk or an electric beater.
I used an ice cream scoop to portion out 6 cupcakes worth. It was just right.
I cooked my batch for a total of 25 minutes on 350 degrees, then I shut off the oven and left them in for 10 more minutes – we prefer them to be cooked well, if you can see from the photo, it looks just a bit concave with a lot of caramel coloring on the top, the caramel color was a result of leaving it in the oven that extra ten minutes.
If you like them to be less cooked, just keep an eye on them and check them around 22-25 minutes. You can check them with knife to see if they are cooked all the way and take them out then.
They were even better the next day.
I will be making these again this weekend, I bought some cherry pie filling to use for the top of these. I like that they are in individual cups, I rather hate having to make giant cheesecakes it’s always been so tedious. This recipe was really easy and I’ll be using this all the time. 🙂