CHEESECAKE FOR TWO

This mini-cheesecake is baked in a foil lined miniature loaf pan (6"x 3"x 2"). The loaf pan is all one piece, so there is no concern about water leaking into the cheesecake when you bake it in a water bath, which is pretty handy!!

We really enjoyed this dessert. I also have a chocolate version that I will post later. Serve it plain or top it with ANY kind of cooked fruit. Today's cheesecake was topped with fresh peach & cinnamon. Yummy!!

CRUST

½ cup graham cracker crumbs
1 tablespoon granulated sugar
1 tablespoon melted butter
 
Mix the crumbs, sugar and melted butter and press them into the bottom of a 6"x 3"x 2" foil lined miniature loaf pan that has been very lightly sprayed with cooking spray. Make sure you leave enough foil hanging over the edges of the pan, to use as "handles" for lifting the cheesecake out after it is chilled.

CHEESECAKE FILLING

4 ounces cream cheese, soft
3 tablespoons granulated sugar
¼ teaspoon vanilla extract
2 teaspoons white flour
1 large egg white, room temperature

In a small bowl, beat the room temperature cream cheese, sugar and vanilla until smooth. Beat in the flour just until well mixed. Stir in the room temperature egg white.

Pour mixture over graham cracker crust and spread evenly. Place loaf pan inside of an 8" or 9" cake pan and fill the round cake pan with hot water (depth of hot water should be half way up the loaf pan). Bake on center rack at 325 for 28 to 33 minutes (my oven took the full 33 minutes). Cheesecake is done when the center is set but it still jiggles just a little.

Be careful when you remove this from the oven, the water is really hot. Have a towel ready to set the loaf pan on after you take it out of the water. Let the cheesecake cool (in the pan and on a rack) for about half an hour then chill in the fridge for at least 2-3 hours.
To serve, lift the cheesecake out of the loaf pan by using the foil ends as lifting tabs. Cut the cheesecake in half (you will get two 3" x 3" servings), top with fruit filling and serve.

PEACH FRUIT FILLING
1 large ripe peach
1 teaspoon butter
1 tablespoon brown sugar
1 tablespoon granulated sugar
1/8 teaspoon cinnamon
½ teaspoon vanilla extract
½ teaspoon corn starch
1 teaspoon water
Peel, pit and chop the peach. Place it, and the butter,in a small saucepan. Add the sugars, cinnamon and vanilla. Cook on medium low heat, stirring, until the peaches are half way tender (watch them, they cook quickly). Stir the cornstarch into the water and add to the peaches while stirring. Cook until thick and bubbly (about another minute). Serve warm (or chilled) on the cheesecake.