I couldn’t decide which picture to share. . .so my sister (who’s wise beyond her years) suggested I post both – so here they are!
I love dessert. So much, in fact, that I believe it’s unforgiveable not to partake in it daily. And because my life is chaotic, sometimes I like an easy dessert, and this falls into that category.
It’s a super-simple cheesecake recipe that can be thrown together in minutes, and did I mention it only has 4 ingredients? If possible make it at least 6 hours in advance – warm cheesecake just isn’t good!
Individual Cheesecake with Strawberry Topping adapted from Philadelphia Cream Cheese Collection
2 packages (8 ounces each) cream cheese
1/2 cup sugar
1/2 teaspoon vanilla extract
Beat the cream cheese together with the sugar until creamy. Then add the eggs one at a time and beat until combined. Stir in the vanilla extract.
Pour into a greased (use softened butter) 6 cup muffin pan (mine was stoneware), and bake at 350 for 30-40 minutes.
They’re done when the tops are puffed up in the center, and just slightly golden brown. Cool for 5 minutes. Loosen the sides before turning them out onto a cutting board to cool.
After they’re cool, cover them with plastic wrap and store in the refrigerator for 6 hours, or overnight.
Strawberry Sauce Adapted from Better Homes and Gardens New Cook Book
3/4 cup sugar
2 Tablespoons cornstarch
dash of salt
1/3 cup water
4 cups fresh or frozen strawberries
Place the sugar and cornstarch in a medium saucepan and whisk together to break up any lumps. Then add the water and stir well. Add in the strawberries.
Over medium heat, cook and stir until the sauce is thick and just starting to boil. Stir for 1 to 2 minutes more, then take off the heat and let cool. Store in the refrigerator.
Delicious served over ice cream, cheesecake, or to coat fresh strawberries for pie! Yum!