Small Cheesecake With Apricot Sauce

I was watching Jacques Pepin on YouTube and he made a really simple cheesecake. No special spring form pan and basically no crust. I scaled it down and made one in the toaster oven.  This will serve 2 maybe 4 depending on appetite. Thanks JP you are the man!

Cake Ingredients:

  • 8 oz cream cheese (room temp)
  • 1/2 tablespoon butter, softened (crust)
  • 1/8 cup graham cracker crumbs (crust)
  • 1/4 cup sugar
  • 1/2 tablespoon fresh lemon juice
  • zest of half a lemon
  • 1/4 teaspoon vanilla extract
  • 1 large egg

Sauce:

  • 2 tablespoon Apricot jam
  • 1 teaspoon brandy (used cognac)
  • 1 teaspoon water

Prep:

Mix everything except the egg in a food processor for about 20 seconds then add the egg and mix another 10 seconds.  Coat the inside of a 5″ ramikin with butter and add the crumbs rolling them around to coat the entire dish. This will allow your cake to release from the pan.

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Pour the mix into the dish and place in another container full of warm water about 2/3 the way up. Cook at 350 for about 45 minutes, if the water starts boiling add some ice cubes. Turn off the oven and let it stay in for about 30 more minutes.

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Remove from oven and let it come to room temperature (cover with plastic wrap about 2 hours). It easily came out of the ramiken but if you refridgerate over night you may have to heat the bottom to release. Use a plate to invert the cake  then heat the sauce and spoon over the top.

 

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