5-MINUTE MICROWAVE CHEESECAKE RECIPE BY TASTY
Here's what you need: butter, graham cracker, cream cheese, sugar, vanilla extract, fresh raspberries
Provided by Alvin Zhou
Categories Desserts
Yield 1 serving
Number Of Ingredients 6
Steps:
- Melt the butter in a small microwaveable ramekin. Tilt the ramekin to coat the sides.
- Crush the graham crackers into fine crumbs, then add to the ramekin with the butter and mix well. With a spoon, press the crust evenly against the bottom of the dish.
- In a small bowl, combine the cream cheese, sugar, and vanilla, stirring until there are no lumps.
- Spread the filling on top of the graham cracker crust.
- Microwave for at least 4 minutes, 45 seconds at a time, at half power. Make sure the cheesecake does not bubble over the sides of the ramekin.
- Chill in the freezer for at least 30 minutes, until completely cool to the touch.
- With a knife, loosen the edges of the cheesecake, then invert onto a plate, or eat straight from the dish.
- Top with a few raspberries.
- Enjoy!
Nutrition Facts : Calories 606 calories, Carbohydrate 32 grams, Fat 50 grams, Fiber 1 gram, Protein 7 grams, Sugar 24 grams
CHEESECAKE FOR TWO
Don't be haunted by too-tempting leftovers. Make just enough cheesecake for two. With a jumbo muffin tin and scaled-down ingredients, it's possible!
Provided by Food Network Kitchen
Categories dessert
Time 6h10m
Yield 2 small cheesecakes
Number Of Ingredients 14
Steps:
- For the crust: Position an oven rack in the center of the oven, and preheat to 325 degrees F. Line 2 cups of a jumbo muffin tin with liners, and coat with cooking spray.
- Pulse the graham crackers, butter and sugar in a food processor until fine and crumbly (the mixture should hold together when squeezed). Divide the mixture evenly between the 2 liners, and press it into the bottoms and about 1/4 inch up the sides with your fingers. Bake until the crusts are slightly golden, about 8 minutes. Let cool completely.
- For the filling: Wipe out the food processor. Process the cream cheese, sour cream, sugar, egg, flour, lemon zest, vanilla and salt until smooth. Divide the batter between the 2 liners. Fill all the empty muffin cups about halfway with water. Bake the cheesecakes until they are just set in the center and just barely jiggle, 25 to 30 minutes. Let cool to room temperature in the tin on a cooling rack.
- Pop the cheesecakes out of the tin with the help of a large spoon, and refrigerate loosely covered until chilled, 4 hours up to overnight. Before serving, stir the strawberries and jam together, and top the cheesecakes with the mixture, dividing evenly.
MICROWAVE CHEESECAKE
Make and share this Microwave Cheesecake recipe from Food.com.
Provided by truebrit
Categories Cheesecake
Time 31m
Yield 1 cheesecake, 8 serving(s)
Number Of Ingredients 8
Steps:
- In a 10" microwave-safe pie plate, melt butter (loosely covered) on 100% power (HIGH) for 1 minute.
- Add the crumbs and sugar, and mix well.
- Press crumb mixture on bottom of plate.
- Cook on 100% power (HIGH) for 1-1/2 minutes, rotating dish once.
- In a large microwave-safe bowl, beat cream cheese, then gradually beat in condensed milk until smooth.
- Add eggs and lemon juice, and mix well.
- Cook at 70% power (MEDIUM-HIGH) for 6 to 8 minutes, or until hot, stirring every 2 minutes.
- Pour into prepared crust, and cook on 50% power (MEDIUM) for 6 to 8 minutes, or until center is set, rotating the pie plate once.
- Top with sour cream.
- Cool, and chill for 3 hours.
- Serve as is, or optionally, top with fruit.
- Store cheesecake covered in refrigerator.
2-MINUTE MICROWAVE LIME CHEESECAKE
Surprisingly, this works. Perfect when you need just a little something for one or two. Adapted from a recipe posted at The Kitch'n. http://bit.ly/OsFMa
Provided by DrGaellon
Categories Cheesecake
Time 7m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine crumbs with butter and 1 tbsp sugar; stir until sandy in texture. Divide between two pint-sized Mason jars or large coffee mugs. Pack crumbs down into bottoms.
- Stir remaining ingredients together until smooth. Divide between vessels. Place in microwave for 2 minutes on high (if your microwave does not have a rotating plate, turn vessels 90° after 1 minute). Continue to cook for 30-second intervals until the tops appear dry.
- Transfer to refrigerator for at least 1 hour before serving. The top will develop a dimple as it cools; top with a dollop of whipped cream to cover it up.
EASY 3-MINUTE MICROWAVE MUG CHEESECAKE
Whip up a quick and tasty dessert with this Easy 3-Minute Microwave Mug Cheesecake recipe. 3-Minute Microwave Mug Cheesecake is a simple dessert that takes almost no time to make. Why warm up with an ordinary cup of joe when you can warm up with a cup of delicious cheesecake?
Provided by My Food and Family
Categories Recipes
Time 2h13m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Combine graham crumbs and butter; press onto bottom of a microwave-safe mug. (Spray inside of mug with cooking spray if you want to remove cheesecake after microwaving.)
- Stir cream cheese with a fork in a small bowl until smooth. (If necessary, microwave it for a few seconds to soften and remove lumps.) Mix in sugar, sour cream and vanilla until blended Add egg and mix until fully incorporated. Pour over crumbs.
- Microwave on MEDIUM (50% power) for 1 min. If needed, microwave an additional 20 to 40 sec. or until edge begins to set, but cheesecake it is still a little wet and shiny in the center. (Do not overcook.) Cool for 10 min. before placing in the fridge for at least 1 to 2 hours or until set.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Start by melting 2 tablespoons butter in the microwave. Split the butter in between the two cheesecake bowls or mugs. Roll the butter around to help coat the sides of the container.
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- Crush the Graham crackers/Digestive biscuits into crumbs in a food processor or by hand with a mortar and pestle.
- Place the butter in a small microwave-safe bowl and microwave on full for 30 seconds, until melted. Pour in the crushed Graham Crackers/Digestive biscuits and stir until all the liquid has been absorbed.
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