This delicious cheesecake is the perfect size for two people to share after a Valentine’s Day meal. It is made in a 4-inch spring form pan. If you don’t have one, feel free to skip the crust and just use the filling to make individual cheesecakes with already made pie crusts.
For the Cheesecake
- 8 oz cream cheese (room temperature)
- 1/3 cup granulated sugar
- 1 egg (room temperature)
- 1 tsp vanilla
For the Crust
- ¼ cup graham cracker crumbs (you could also use biscotti, chocolate wafer cookies, or whatever you like)
- ½ tbsp melted butter
For the Strawberry Syrup*
- ½ cup water
- ¼ cup granulated sugar
- 1 tbsp corn starch
- 1/8 tsp vanilla extract
- 1 cup frozen strawberries (thawed)
- Preheat the oven to 350 degrees.
- Press graham cracker mixture into bottom of 4 inch springform pan and bake for 5 – 7 minutes.
- While the crust is baking, beat the cream cheese until smooth. Beat in the sugar, then the vanilla, and then the egg. Make sure to scrape the sides so everything is incorporated.
- Pour into 4 inch springform pan. Bake for 20-25 minutes until the edges are lightly golden and the middle still has a wiggle to it. Turn the oven off and leave the cheesecake in with the door closed for a half hour. Take the cheesecake out and leave it on the counter 10 minutes. Before putting it in the refrigerator, gently run a thin knife between the edges of the pan and the cheesecake. Cover and refrigerate for at least four hours before serving.
- Before serving the cheesecake, combine the water, sugar, and corn starch in a small saucepan over medium low heat. Stir continuously until fully combined.
- Add the vanilla extract and strawberries. Continue to cook, breaking up the strawberries slightly until the sauce is the consistency you want.
- Remove from the heat and allow to cool slightly before topping the cheesecake and serving.
*You can also buy strawberry syrup at the store to save time, or just top instead with fresh strawberries.