MINI CHEESECAKE FOR TWO #desserts #valentineday

This charming minimal Mini Cheesecake is simply ideal for you and your date . . . or on the other hand in the event that you don't have a date for Valentine's Day, simply eat the entire thing yourself, and I won't tell! On the off chance that you are searching for a little cheesecake formula, this is the one for you!

This past September Nathan and I praised our multi year wedding commemoration. Not more than a day or two ago, I took a gander at him and said that I would have never envisioned how a lot of pressure kids add to a marriage. That is to say, sure, I saw my folks battle, however clearly it never had anything to do with us!

In the event that you are searching for a little cheesecake formula, this is the one for you!

Also Try Our Recipe : HOW TO MAKE CREPES

Ingredients
For the Cheesecake

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

For the Cherry Sauce

• 1/2 cup water see note
• 1/4 cup granulated sugar
• 1 TBSP corn starch
• 1/8 tsp ground cinnamon
• 1/8 tsp almond extract
• 1 cup frozen cherries thawed

Instructions

1. Preheat the oven to 350 degrees.
2. Beat the brick of cream cheese until it is smooth. Scrape down the sides, and beat for another 30 seconds. Beat in the sugar, then the vanilla, and then the egg.
3. Pour into 4 inch springform pan . Bake for 22 minutes until the edges are lightly golden and the middle still has a wiggle to it. Turn the oven off and leave the cheesecake in with the door closed for a half hour. Take the cheesecake out and leave it on the counter 10 minutes. Before putting it in the refrigerator, gently run a thin knife between the edges of the pan and the cheesecake. Cover and refrigerate for at least four hours before serving.
4. Before serving the cheesecake, combine the water, sugar, and corn starch, and cinnamon in a small saucepan over medium low heat. Stir continuously until fully combined.
5. Add the almond extract and cherries. Continue to cook, breaking up the cherries slightly until the the sauce is a deep dark red color.
6. Remove from the heat and allow to cool slightly before topping the cheesecake and serving.

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