5-Minute Microwave Cheesecake
5-Minute Microwave Cheesecake
Ingredients
- Crust:
- 1 3/4 cups (7 1/2 oz/210g) graham cracker crumbs
- 8 tablespoons (4oz/120g) butter, meltedFilling:
- 1 cup (8oz/240g) cream cheese, room temperature
- 3/4 cup (6oz/180g) sugar
- 2 teaspoons vanilla extract
- 2/3 cup (5floz/150ml) cream
- 2 eggs* , room temperature
- Microwave Safe Mold
Instructions
####SIKI####
- In a small bowl melt the butter in the microwave. Pour butter over graham cracker crumbs and mix until all the crumbs are coated and you’ve reached a sand like texture.
- To form the crust press the graham cracker and butter mixture into the bottom of a microwave safe cake mold. Refrigerate while making the filling.
- To make the filling whip the cream cheese and sugar in a large bowl with a hand mixer. Once light and fluffy add in the vanilla and the cream then mix to combine.
- Lastly, add the eggs one at a time allowing to fulling incorporate between each addition.
- Pour cheesecake filling over refrigerated crust. Tap on the counter to insure the top is even.
- ####SIKI####
- Put in the microwave for and cook in 2 minute intervals. After 4 minutes my cheesecake had some bubbles on the stop and still a bit of a jiggle in the middle. (This cooking time is based on my microwave which is 1200WATTS so check your microwave wattage as your cook time may vary)
- Remove from the microwave and allow to cool fully before removing from the microwave safe tin. slice and enjoy!
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