If I had to only have one dessert ever again it would be cheesecake. It is what I get out most often as not if they have it. Any kind of cheesecake. Any flavor is fine. Just as long as it’s cheesecake. So, when I needed to pick a cake to ‘host’ for Modern Baker Challenge I chose the……

    and I am glad I did.

They are adaptable to just about any flavor. You don’t feel bad about eating a whole one (especially if you make them sugar-free) and there is plenty of room in the fridge to store them easily. I made these back in August but completely failed to take enough pictures for ‘hosting’ so I was FORCED to go back and make them again. Yes, twist my arm!! The full recipe will yield 8 – 10 individual cheesecakes depending on the size of your ramekins. Mine were 3″ and 1/2 of the recipe resulted in 3 nice sized cheesecakes.

Nick’s cheesecakes are super easy with only 5 ingredients

    super quick as well.

Cream cheese, sugar, and vanilla are mixed up first. Then the eggs go in one at a time. Add the sour cream and you are done!

Just spoon the batter into the molds and bake about 25 minutes.

Easy!! Quick!! Delicious.

Malgieri suggested serving them with berries so the first time I made them I served them with a blueberry coulis,

but this time I drizzled them with caramel sauce.

I beat the batter more than Malgieri suggested and ended up with a lighter less dense cheesecake which we really enjoyed. And since I used Splenda instead of sugar I didn’t feel quite as guilty about eating A WHOLE CHEESECAKE after dinner.

You can find the recipe on page 264 of Nick Malgieri’s the Modern Baker. We are in the last section for this book, cakes, but there is still time to join in. Just visit The Modern Baker Challenge and bake along. We will finish the end of December. And then, well who knows!!!

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