OK, so most people would call me ridiculous. I am well known for making desserts for one or for two, and gasp no leftovers. It used to be an excuse to not eat so much, but now it is an excuse to cook more often.
The following recipe is for a 4 1/2 inch cheesecake. Feel free to adjust if you want more.
Biscoff Strawberry Cheesecake
1/3 c ground biscoff cookies
1 T butter
1 T sugar
8 oz cream cheese
1/4 c sugar
1/4 t vanilla
2 t his heavy cream
5-6 strawberries, chopped
1 T sugar
Mix butter, sugar, and ground biscoff cookies. Press into a 4 1/2 inch cheese cake pan. Bake at 350 F for 10-12 minutes. Remove from oven and turn oven down to 300 F.
In a small bowl use a hand blender to mix the cream cheese and sugar. Add in the vanilla and cream. Finally blend in the egg. Pour into prepared pan. Bake do 40-50 minutes. Cool to room temp, about 1 hour before serving or placing in fridge.
In a small sauce pan heat sugar and strawberries. Bring to gentle simmer and maintain for a minute. Remove and cool.
Serve cheesecake with the strawberry sauce on top.