Easy Does It: Individual Cheesecakes

Sometimes, a recipe can be so incredibly easy, it's also incredibly easy to forget. You stare at your cupboards, wishing for something delicious yet simple to make, but can't for the life of you think what it could be. You know you're missing the trick, because you keep catching glimpses of it in the back of your mind. But then one day, you remember: those meltingly smooth little cheesecakes that take only minutes to prepare, but deliver big on cheesecake flavor. Bliss!

Individual Cheesecakes

Ingredients:
8 oz. cream cheese, room temperature
1/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract

Preheat oven to 350 degrees Fahrenheit. Line a standard muffin pan with six muffin liners; set aside.

Beat sugar and cream cheese together in a medium bowl until fluffy. Stir in egg and vanilla until smooth. Divide batter evenly among muffin liners, and add about 1/2 inch of water to the empty cavities. Bake for 12-15 minutes, or until cheesecakes are set (do not overbake). Remove to a rack and let cool completely to room temperature, then store in an airtight container overnight.

Notes: These do need to chill overnight, as this will help them set completely and develop their flavor, but don't worry - it's perfectly acceptable to serve them for breakfast! These are heavenly with fresh summer berries, and certainly a chocolate or caramel sauce wouldn't go amiss, either. The recipe can definitely be doubled, and I highly recommend doing so :-)

>o<