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.  

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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

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

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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

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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.