You know that feeling when you’re snuggled up on the sofa on a Friday night after a long week and a sudden sweet craving hits you? You search your freezer, fridge and cupboards but nothing appeals. You’ve been there, right?
Nope there’s nothing in the house ready-made that will satisfy that sweet craving – it’s going to have to be a home-baked treat. But you can’t mess around pre-heating the oven, waiting for chocolate to melt in double boilers, greasing baking trays or any of that nonsense. That’s too much hassle. And that’s where these cheesecakes come in.
I was sat at home last Friday night when I was suddenly hit with a cheesecake craving. Sure, I could have made a no-bake cheesecake in about the same amount of time – if not less – but I wanted the light and fluffy texture that you only get with a baked cheesecake. And I wanted it now – not in 24 hours’ time. I’d been looking at microwave mug cakes earlier in the day and thought “microwave cheesecake – why not?”
There are only two of us living at home, so two (rather generous) individual portions of cheesecake was perfect. The fact that it took minimal effort and minimal time – most time was spent agonisingly waiting for the dessert to cool down in the fridge – was also ideal.
I really love this microwave cheesecake. It doesn’t taste exactly like an oven-baked cheesecake, but hey – it takes 3 minutes to cook in the microwave and less than 5 minutes to prep! The taste and texture are similar, but not quite as firm or as fluffy as an oven-baked cheesecake. My Official Treat Taster wasn’t as keen as I was, but he finished off his ramekin and kept giving mine sideways glances and puppy eyes.
Using different ramekin sizes and microwave settings will give you different results, so you’ll have to experiment. (Or at least that’s the excuse you can give if you want to gorge on cheesecake for weeks on end.) My round ramekins were about 3”/7.5cm wide and I had a bit of cheesecake filling left over, so you may want to try slightly larger ramekins, or a little less cream cheese.
Since each cheesecake is individual, you can top it with your own favourite flavoured toppings. So just because you love Nutella and the person you’re eating with hates the faintest sight of it (that’s how it is in my house, anyway) doesn’t mean you have to dip out. Yay!
- 4 Graham crackers/digestives
- 2 tablespoons butter
- 1/2 cup cream cheese
- 1/4 cup yoghurt
- 1/4 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- your toppings of choice
Crush the Graham crackers or Digestive biscuits into crumbs by processing them in your food processor or placing them inside a Ziploc bag and bashing them with a rolling pin.
Place the butter in a small microwave-safe bowl and microwave on full until melted - about 30 seconds.
Pour the crushed Graham crackers or Digestive biscuits into the bowl with the melted butter and stir until all the liquid has been absorbed.
Evenly divide the mixture into two ramekins and push it down to form a base. Microwave on full heat for 1 minute until puffy.
In another medium-sized bowl, beat together the cream cheese, yoghurt, white sugar, egg, vanilla extract and lemon juice for around 3 minutes, until light and fluffy.
Evenly divide the mixture between the two ramekins - make sure you leave at least a 1cm gap from the top because the cheesecakes will puff up.
Place the cheesecakes in the microwave and microwave on medium heat for around 3 minutes or until the edges are set and the centre is still slightly wobbly.
Leave to cool to room temperature before storing in the fridge until completely cool - at least 2 hours.
Top with your favourite toppings and grab a spoon!
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