Small Cheesecake

Ya gotta love a cheesecake recipe that only uses

1 package of cream cheese.

This recipe makes one small cheesecake.

Just the right size to make anytime.

Lemon juice, vanilla, and a pinch of salt

until fluffy.

Beat in eggs, one at a time, until blended.

Don't overbeat.

Pour filling into graham cracker crust.

Bake @325 for 25 minutes, or

until set ~ edges will be slightly puffed.

Combine the topping ingredients.

Spoon over the hot cheesecake.

Return to the oven and bake another

10 minutes.

Cool on wire rack or trivet for at

Least an hour ~ then refrigerate.

It's easy, quick, and doesn't require a

big cheesecake making commitment.

If you don't have a lot of time, but want

Something homemade, this is for you.

This is so simple and so delicious.

It only takes 10  minutes to prepare.

Rich and creamy.

Cheesecake and coffee this afternoon.

Here's the condensed recipe for you

to copy and paste

It's enough for 8 servings

Oh.....and it's very good!

Small Cheesecake

Crust

1 C graham cracker crumbs

1/2 stick butter, melted

dua T sugar

Combine and press into a buttered 9danquot; pie plate.

Filling

8 oz package cream cheese, softened

1/dua C sugar

1 T lemon juice

1/dua t vanilla extract

dash salt

2 eggs

Beat cream cheese and sugar on medium speed

until fluffy. Beat in lemon juice, vanilla and salt.

Add eggs, one at a time, mixing until just

combined after each addition.

Pour into crust. Bake @325 for 25 minutes

or  until set. Spread with topping.

Topping

1 C sour cream

dua T sugar

1/dua t vanilla

Combine and spread over the top of the hot

cheesecake. Return to the panggang and bake another

10 minutes. Cool on wire rack for 1 hour then chill

for at least 2 hours. Store in refrigerator.

Enjoy!

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