by Kelly J. Larson

I bought a unique-sized springform pan recently, less than 6 inches.  My new baking find seemed like it would be perfect for one-third of the Lion House Cheesecake recipe that I normally make.I cut down the baking time, divided it by three and made a strawberry sauce to go on top which resulted in an adorable dessert, just right for four to six people. As a bonus, it fits my small silver and glass domed treat stand nicely.

Small Lion House Cheesecake

Crust:

• 1/2 cup graham cracker crumbs, rolled fine
• 1 tablespoon sugar
• 2 tablespoons butter, room temperature
• 1/3 teaspoon cinnamon

Thoroughly mix ingredients. Press firmly into a 5-1/2 to 6-inch springform pan, lining bottom and partially up the sides. Set aside and make filling.

Filling:

• 8 ounces cream cheese, room temperature
• 1/3 cup sugar
• 1 egg
• 1/4 teaspoon vanilla

Beat all the ingredients well to combine thoroughly. Spoon carefully into crust. Fill a small baking dish half way with water and place on a lower rack in the oven, below where the cheesecake will cook. Bake the cheesecake at 300 degrees for 42 to 45 minutes.

Topping:

• 2/3 cup sour cream
• 1 tablespoon sugar
• splash of vanilla

Whisk the topping ingredients together, then spread over the cooked cheesecake. Return to the oven to bake for 10 minutes at 300 F degrees.

Strawberry Sauce

• fresh strawberries
• 1/3 cup sugar
• 1 tablespoon fresh lemon juice
• pinch of salt

Remove stems and cut strawberries into small pieces, about 2-1/2 cups of cut berries. In a medium sauce pan, heat strawberries, sugar, lemon juice and salt on medium for about 20 minutes, stirring occasionally. Sauce will reduce and thicken slightly. Serve either warm or chilled on cheesecake or other foods. Refrigerate remaining sauce.