My Wonderful World

W e l c o m e... And Enjoy!

Sunday, September 13, 2015

The Perfect Size Cheesecake for Two!

Love cheesecakes...but making a ten inch standard size cheesecake is just too much for two.....well, I would eat it but can't afford all the calories!!    I found these Wilton six inch springform pans and they are the perfect size for 2 to 4 servings.  

My first task is to make a sugar free crust since I am diabetic.  I like this recipe quite a bit...from Ellen Brennan (family member of Brennan's in NOLA) in her Sugar Bust for Life! cookbook.  This is a nice crispy crust but missing the extra calories and sugar from graham crackers or vanilla wafers. This recipe will make enough for a 9 inch pan but use what you need for the smaller 6 inch version.   Save the extra for another use.  

@@@@@ Now You're Cooking! Export Format

Triscuit Cracker Crust

Pastry, Sugar Busters

1 c Triscuit; crushed in processor
1 1/2 ts Splenda
1/4 c butter; softened

Mix all ingredients together and place in a lightly greased 9" pan.

Notes:  ©Ellen Brennan

Yield: 9" crust

** Exported from Now You're Cooking! v5.93 **

On to the cheesecake!  I enjoy this creamy and flavorful batter.  

@@@@@ Now You're Cooking! Export Format

Mini Cheesecake

8 oz cream cheese; room temp
1/3 c Splenda
1 pinch salt
1 ts arrowroot; or corn starch
1 ts vanilla
6 tb sour cream
1/4 ts orange peel; grated
1  egg; room temp

Pulse cream cheese, Splenda, salt and arrowroot in food processor,
occasionally scraping down sides of bowl, until smooth. Add vanilla, sour
cream and orange peel zest.  Add egg and pulse to combine.

Scrape into cooled crust and bake cheesecake until edges are set but center
is still wobbly, 35-40 minutes. Transfer to a wire rack and let cool.
Chill until firm, at least 2 hours. Do Ahead: Cheesecake can be made 3 days
ahead. Cover and chill. Bring to room temperature before serving.

Notes:  ©WHStoneman

** Exported from Now You're Cooking! v5.93 **

Finished with the topping made with Mandarin Oranges.  I drained the juice from the canned orange segments and added a teaspoon arrowroot to the liquid.   Heat until thickened and add orange segments to the pan.  Chill until cold and then add to the thoroughly chilled cheesecake.  

No comments:

Related Posts with Thumbnails
The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017