Cheesecake for two

Ingredients:

Warp

• 2 wholemeal crackers
• 1 tbsp (15 g) butter, melted
• 1 teaspoon of sugar

Filling

• 85 g cream cheese, softened
• 3 tbsp sour cream
• 3 tablespoons of sugar
• 1 large egg
• 2 teaspoons flour
• 1/2 tsp lemon zest
• 1/2 tsp vanilla extract
• A pinch of salt
• 2 large strawberries, finely chopped
• 1 teaspoon strawberry jam
• Special equipment: large 2-muffin pans, 2 paper liners

Preparation:

1. Warp: Place a rack in the center of the oven and preheat to 325°F (160°C). Line muffin tins with paper liners and coat with cooking spray.
2. In a food processor, pulse the graham cracker, butter, and sugar until crumbly and crumbly (the mixture should hold its shape after pressing). Divide the mixture evenly between the two liners. Press down on the bottom and press into the sides with your fingers about 0.6 cm (1/4 inch) up. Bake until lightly golden, about 8 minutes. Let cool completely.
3. Filling: Wipe out the bowl of a food processor. Beat the cream cheese with the sour cream, sugar, egg, flour, lemon zest, vanilla extract, and salt until smooth. Divide the filling between 2 muffin tins. Fill each muffin tin halfway with water. Bake the cheesecakes until they are set in the center and the filling is still slightly movable, 25-30 minutes. Cool in the pan on a wire rack to room temperature.
4. Remove the cheesecakes from the pans with a large spoon and refrigerate, loosely wrapped in plastic wrap, until chilled (4 hours or overnight). Before serving, toss the strawberries with the jam and spoon it evenly over the cheesecakes.