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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.
Nope – 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 where these cheesecakes come in.
I was sat at home last Friday night when I was suddenly hit with a cheesecake craving. 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 tiny individual portions of cheesecake was perfect for us. The fact that it took minimal effort and minimal time – most time was spent waiting for the dessert to cool down – 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. (That is just a round-a-bout excuse as to why you get to eat a lot of cheesecake.) My round ramekins were about 3” wide and I had a bit of cheesecake filling left over, so you may want to try slightly larger ramekins.
Easy Microwave Cheesecakes for Two
4 tablespoons cookie crumbs
2 tablespoons butter
1/2 cup cream cheese (full fat or light – your choice!)
4 tablespoons cream
1 teaspoon vanilla essence
¼ cup powdered sugar
Topping of choice – jam, chocolate, peanut butter, Nutella, fresh fruit…
1. Melt the butter and pour it into a small bowl with the cookie crumbs. Mix well until all the liquid has been absorbed. Divide the cookie mix into 2 small ramekins and press down to form the base. Cook in the microwave on medium for about 1 minute or until puffy.
2. In a separate bowl, whisk together the cream cheese, cream, vanilla, powdered sugar and egg until light and fluffy. Scoop evenly into the ramekins and cook in the microwave on medium for 2 minutes or until the edges are fully set but the middle is still a bit wobbly.
3. Leave to cool slightly before placing in the fridge for around 2 hours to fully set. Sprinkle on the topping of your choice and grab a spoon.
Go, on then. Since it’s Friday and you’ve worked so hard this week you can eat them both.
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