I'm leaving the highly-coveted chocolate ingredient to the experts (i.e. last week's feature on Tessa of Chocolateria Tessa) rather than fussing with them in my own kitchen prior to Valentine's Day. I have crafted a light-as-air mini cheesecake to savor the simplicity of a typically over-the-top holiday. Don't be overwhelmed with unnecessary colorful frostings or other Valentine's fluff; a smooth, white treat is all you need.
The size is perfect to split with your significant other, though I think you'll be surprised by your ability to finish your own serving fairly quickly (or, at least, I was...). Or, if you're one to prefer a square or two of chocolate, bake these sweets as keepsakes for friends, family members, or dinner guests. A tiny rose or lavender garnish will elevate the dessert to the finest level of elegance.
Makes 6 mini cheesecakes
1/4 cup sugar Zest of 1/2 lemon 1 large egg 1 8-ounce package low fat cream cheese 1/8 cup heavy whipping cream 1/2 teaspoon vanilla extract
1. Preheat oven to 350 degrees.
2. Whisk all ingredients until smooth. Pour into six lined muffin tins.
3. Bake for 20 minutes, until set. Refrigerate for 3 hours before serving.
I have an older version of mini cheesecakes here with graham cracker crust and caramel topping!
