As empty nesters, we are easily overloaded by a full size cheesecake, so I have been experimenting. I finally got it down to six cupcake size cheesecakes which suits us perfectly.

These little guys ALWAYS turn out perfect.....no cracks, no sink hole in the center and they are smooth, rich and addicting!!

Place six foil (or paper) cupcake liners in a cupcake pan. Preheat your oven to 325°.

CRUST

1/3  cup graham cracker crumbs

2    teaspoons sugar

2    teaspoons melted butter

Mix together and split evenly between the six cupcake liners, and press the crumbs into a flat layer.

FILLING

8 ounces of full fat cream cheese (room temperature)
6 tablespoons sugar

1 teaspoon vanilla extract

4 teaspoons flour

2 large egg whites

Beat the room temperature cream cheese with electric mixer for three minutes. Add the sugar and beat for another two minutes.

Add the vanilla, flour and egg whites and mix until well incorporated, but don't over mix.

Pour the batter over the crumb crust, filling almost to the top (I use an ice cream scoop).

Bake at 325° for 25 minutes (the cheesecake should be just "set" and barely jiggle when you tap lightly on the side of the cupcake pan.

Remove from the oven and let sit at room temperature about 20 minutes, then put in the fridge and chill for at least a couple of hours.

Before serving, I like to add a swirl of raspberr...