Quick Microwave Cheesecake
User Reviews
5
Quick Microwave Cheesecake
Description
Quick Microwave Cheesecake is made by softening cubed cream cheese, then mixing it with vanilla, stevia, and an egg to create a smooth batter. The mixture is microwaved until set, then cooled and inverted onto a plate. The resulting cheesecake has a creamy texture similar to classic baked cheesecakes but is prepared in minutes. The use of stevia glycerite instead of sugar provides sweetness with fewer calories.
This cheesecake can be served plain or with toppings of your choice such as fresh fruit or whipped cream. Because it's made in a small ramekin, it is a convenient single-serving dessert ideal for occasions when you want cheesecake quickly without a lengthy bake time.
After cooking, let the cheesecake cool for about 10 minutes before removing from the ramekin. Store leftovers in the refrigerator for up to four days and allow to come to room temperature for about 15 minutes prior to serving for best texture and flavor.
Ingredients
- 3 ounces cream cheese cubed; or regular cream cheese, Neufchatel
- ¼ teaspoon vanilla extract
- ½ teaspoon stevia glycerite equals about 2 tablespoons of sugar
- 1 egg large
Instructions
- Place the cream cheese in a microwave-safe, ¾-cup, 3-inch wide ceramic ramekin. Microwave it for 15 seconds to soften.
- Add the vanilla and stevia and mix with a small fork or a whisk to combine.
- Mix in the egg patiently and thoroughly until completely smooth and free of lumps. This will take a couple of minutes.
- Microwave the mixture for 90 seconds or until fully cooked.
- Allow the cake to rest and cool in the ramekin for 10 minutes, then run a knife around the edges and carefully invert it onto a plate.
- Top with your choice of toppings and serve, or refrigerate until ready to serve and for up to four days. Remove from the fridge 15 minutes before serving.
Notes
- It’s safe to use regular cream cheese and substitute powdered sugar, but expect changes in sweetness and nutrition.
- Use oven mitts to handle the hot ramekin when removing it from the microwave.
- The cheesecake is done when it reaches around 150°F internally.
- Store the cheesecake in an airtight container in the fridge for up to four days, and let it sit at room temperature before serving for improved texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 244kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Sodium | 368mg | 15% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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