- 2
Ingredients
- 1 tbsp butter (I Can’t Believe its Not Butter ok)
- 1/4 cup graham cracker crumbs
- 2 tsp sugar
- 3 oz cream cheese, softened.
- 1/4 cup sugar
- 1/4 tsp vanilla
- 1 egg
- 1 tbsp strawberry preserves (optional)
- 1 tbsp sour cream (optional)
- 2 strawberries (optional)
Preparation
Step 1
1. Place butter in a small bowl. Microwave uncovered on high (550 watts) until melted, 25-30 seconds (if using I cant believe its not butter, microwave at 10 second intervals). Stir in crumbs and 2 tsp sugar with a fork. Divide evenly between two 6 oz custard cups. Press mixture firmly and evenly on bottoms and sides of cups. Microwave uncovered on high (550 watts) until set, 45-60 seconds.
2. Place cream cheese, 1/4 cup sugar, vanilla and egg in a small bowl. Beat on high speed until smooth, about 1 1/2 mins. Divide mixture evenly between crusts. Microwave uncovered on medium (275 watts) until centers are almost set 2 1/2-3 1/2 mins. *** Tops WILL NOT look completely done. If you put it in too long it tastes really tough and not good. * I used strange shallow custard cups, they only took 2 mins to cook through, so be careful not to overcook!
3. Strawberry topping: Mix preserves, sour cream and food color. Spread carefully over cheesecakes. Cover and refrigerate until chilled, at least one hour. Just before serving, cut strawberries into 3 to 4 slices and fan them out on top of the cheesecakes.