Your #1 Online Baking Destination!


Microwave 'Baked' Cheesecake - Yes, you read it right, a whole Cheesecake MADE IN THE MICROWAVE!!!!

5-Minute Microwave Cheesecake

Save Recipe

Hi Bold Bakers!

By popular demand, I’m sharing this recipe for my 5-Minute Microwave Cheesecake. Now, not to toot my own horn or anything, but I have been called the micro-baking maven! From over 100 Microwave Mug Recipes, to Microwave Snacks, and even a 3 Layer Microwave Cake, you know I take full advantage of my most accessible kitchen appliance, the microwave. After the success of my 3 tier cake in the microwave I thought I had done it all.  Then I thought if I can make a cake in the microwave, why not try to make a Microwave Cheesecake? With that, this recipe for Microwave Cheesecake, was born!

The more you think about it, making a cheesecake in the microwave makes so much sense. as  A cheesecake is is a cooked custard consisting of cream cheese, cream, sugar and egg. An oven bakes this slowly, and with dry heat, which is why most home made baked cheesecakes crack.  Microwaves cook things by vibrating the fat, sugar and water molecules of the food, distributing the heat internally.

easy cheesecake recipe, easy desserts , easy dessert recipes , cheesecake recipe, best desserts, best ever desserts, best ever cheesecake recipe, affordable recipes, cheap recipes, cheap desserts, simple recipes, simple desserts, quick recipes, Healthy meals, Healthy recipes, How to make, How to bake, baking recieps, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, Microwave cake, microwave mug meals, microwave desserts, microwave mug cakes,

This method of cooking a cheesecake in the microwave works like a charm, gently cooking the ingredients, leaving a perfectly set, rich, cream cheese custard. Honestly, starting out I was not sure about this, but lo-and-behold, a Microwave Cheesecake, made in just 10 minutes, can you believe that?

easy cheesecake recipe, easy desserts , easy dessert recipes , cheesecake recipe, best desserts, best ever desserts, best ever cheesecake recipe, affordable recipes, cheap recipes, cheap desserts, simple recipes, simple desserts, quick recipes, Healthy meals, Healthy recipes, How to make, How to bake, baking recieps, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, Microwave cake, microwave mug meals, microwave desserts, microwave mug cakes,

For this microwave rendition I decided to go for a classic New York style cheesecake. In one bowl you simply mix cream cheese, sugar and cream like you would for a no-bake cheesecake. The addition of 2 eggs make this rich and creamy and perfect for cooking in the microwave.

easy cheesecake recipe, easy desserts , easy dessert recipes , cheesecake recipe, best desserts, best ever desserts, best ever cheesecake recipe, affordable recipes, cheap recipes, cheap desserts, simple recipes, simple desserts, quick recipes, Healthy meals, Healthy recipes, How to make, How to bake, baking recieps, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, Microwave cake, microwave mug meals, microwave desserts, microwave mug cakes,

This classic New York style cheesecake complete with graham cracker crust is the real deal only made in way less time and with so much more ease. If you’ve ever felt intimidated by making a baked cheesecake you have got to trust me on this one! You are going to love this Microwave Cheesecake!

easy cheesecake recipe, easy desserts , easy dessert recipes , cheesecake recipe, best desserts, best ever desserts, best ever cheesecake recipe, affordable recipes, cheap recipes, cheap desserts, simple recipes, simple desserts, quick recipes, Healthy meals, Healthy recipes, How to make, How to bake, baking recieps, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, Microwave cake, microwave mug meals, microwave desserts, microwave mug cakes,

The recipe is similar to my super popular No-Bake Cheesecakes which I’ve made in flavors like Fudge Brownie and Cookie Butter.

 

4.5 from 4 reviews
Microwave Cheesecake
 
Prep time
Total time
 
Author:
Serves: 10-12
Ingredients
  • Crust:
  • 1¾ cups (7½ oz/210g) graham cracker crumbs
  • 8 tablespoons (4oz/120g) butter, melted
    Filling:
  • 1 cup (8oz/240g) cream cheese, room temperature
  • ¾ cup (6oz/180g) sugar
  • 2 teaspoons vanilla extract
  • ⅔ cup (5floz/150ml) cream
  • 2 eggs*, room temperature
  • Microwave Safe Mold
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Lastly, add the eggs one at a time allowing to fulling incorporate between each addition.
  5. Pour cheesecake filling over refrigerated crust. Tap on the counter to insure the top is even.
  6. 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)
  7. Remove from the microwave and allow to cool fully before removing from the microwave safe tin. slice and enjoy!
  8. N.B. Egg substitutes for this type of recipe, which is really a custard, will be different to the norm. What will work for this is a thickening agent, such as cornflour/cornstarch. ¼ cup/1oz/28g of cornstarch. Slake it (that is blend it until you can pour it) with a little cream or milk, then add it to the batter, mix it through, and bake. The egg in this recipe is to set it, and the cornflour/cornstarch will do that too.
Notes
To replace the egg try a flax egg.

Make My 3-Layer Microwave Cake

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

6 Images
Submit Your Photos
Toomah
Afeefa Maryam
AfreenFirdaus
Anelia
Stéphanie Saccharin
Stéphanie Saccharin
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

121 Comments

  1. Chris on February 14, 2018 at 6:07 pm

    for the microwave new york cheesecake

    Hi Gemma, this will be my first time to bake. I’m not sure what you meant by cream, is there a specific kind of cream?

    and im planning to make a smaller scale of this cake, at least for 2-3 persons only. does this mean I just have to cut the ingredients by a quarter?

    • Gemma Stafford on February 15, 2018 at 4:08 am

      Hi Chris,
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
      I do not know what cream you have available to you, so it is difficult for me to suggest anything.
      Yes, you can cut down this recipe, but do not take it so far down that you do not have sufficient for your need. I suggest writing it out, then divide it one ingredient at a time, this will prevent an error.
      I hope this is of help to you,
      Gemma 🙂

  2. mel477 on February 7, 2018 at 4:09 am

    Hi Gemma, Can I use Arla lactose free cream for this recipe? Thank you

    • Gemma Stafford on February 7, 2018 at 6:11 am

      Hi mel,
      Yes! the only difference is the breaking down/or removal of the lactose from thre mil or cream. It is still dairy cream, and you should be able to get a 35% fat content one, which will whip up really well, and be good in many recipes.
      Gemma 🙂

  3. Tia on February 2, 2018 at 7:22 pm

    Hi Gemma,
    Thank you for this.
    I made this without the crust in a glass dish and swirled some blueberry jam into the mix before baking. 5 minutes at 1 minute intervals in my microwave which has power of 800. In between the 1 minute cooking intervals I waited for about 2 minutes to let the heat settle through. Turned out fantastic…. and was gone before I had a chance to take a picture. 🤗

    • Gemma Stafford on February 3, 2018 at 12:26 pm

      Great! Glad it worked out

      Gemma.

  4. Anna on January 28, 2018 at 12:48 am

    Hi, I was wondering if I could use my glass dish for this cheesecake? It is safe for microvawing but I’m worried that heating glass may affect the baking process. Thank you 🙂

    • Gemma Stafford on January 28, 2018 at 3:58 pm

      Yes Anna, you can use a glass dish. That will work well.

      Gemma.

  5. Eenash on January 23, 2018 at 10:31 pm

    Can I replace the amount of cream to condensed milk?

    • Gemma Stafford on January 25, 2018 at 7:58 am

      Hi there,
      NO, not for this recipe.
      There are some recipes for this online, it will be best to google it,
      Gemma 🙂

      • Eenash on January 25, 2018 at 8:20 am

        So I can use sour cream instead?

      • Eenash on January 25, 2018 at 11:51 am

        Can I replace cream with yogurt?

        • Gemma Stafford on January 26, 2018 at 4:44 am

          Hi Eenash,
          I do not think so! It really is a different thing.
          You could try this one (https://www.biggerbolderbaking.com/microwave-cheesecakes/). Try the little version, see how you like it, and then increase the batter to suit your need, that will work for you,
          Gemma 😉

  6. Sunia on January 21, 2018 at 2:29 pm

    Can i add strawberry puree in this cheesecake mixture ?

    • Gemma Stafford on January 21, 2018 at 8:28 pm

      sure, just don’t add too much or it will change the texture and cooking time.

      Gemma.

  7. K.B. Owen on January 19, 2018 at 9:24 am

    Hi Gemma, I love watching your videos and trying out your recipes! How can I make your cheesecake recipe into a single-serving version? Hubby and I like to have an occasional treat, without committing to eating an entire cheesecake ourselves. Thanks so much!

  8. Alima Alli on January 15, 2018 at 8:04 am

    Hi Gemma I really want to try the cheesecake but my only problem is that I don’t have cream what can I use instead of the cream ?

    • Gemma Stafford on January 15, 2018 at 9:31 pm

      Hum, do you have sour cream or mascarpone? either of those would work.

  9. Sasu on January 8, 2018 at 11:22 pm

    Hi Gemma!

    May I ask if vanilla extract is essential for this cheesecake recipe? I’m just wondering about it 🙂

    Thank you!
    Sasu

    • Gemma Stafford on January 9, 2018 at 10:04 am

      Hi Sasu,
      Vanilla is never essential, just a lovely thing to add flavor to any bake.
      Than you for being in touch,
      Gemma 🙂

      • Sasu on January 12, 2018 at 6:56 am

        Awesome! I’ll try this out soon, then. Thanks a lot, Gemma!

        Sasu

  10. Chloe on January 7, 2018 at 3:23 pm

    Wondering what kind of cream do you use? Can I use whipping cream for this recipe?

    • Gemma Stafford on January 7, 2018 at 4:15 pm

      Hi Chloe,

      it can be a regular cream, it doesn’t have to be whipping cream or heavy cream.

      Gemma.

  11. Judy on January 6, 2018 at 6:20 am

    Is the cream essential to the recipe? I have a recipe that does not use the cream but it’s for a baked cheesecake. Can I use that and microwave the cheesecake instead? Thank you.

    • Gemma Stafford on January 6, 2018 at 9:20 pm

      good question! No it’s not. The cream cheese is really important. Use the recipe you have and try and cook it in the microwave. Just keep a close eye on the cooking of it. As I don’t know how longs your recipe will take to cook.

      • Judy on January 7, 2018 at 5:22 pm

        Ok, I’ll try it out soon. Thanks!

  12. Tammy on December 22, 2017 at 4:17 pm

    Wonderful. It was so good I am making it again for Christmas.

    • Gemma Stafford on December 23, 2017 at 9:37 am

      That’s fantastic, Tammy! I’d appreciate it if you could leave a review. Just comment on this recipe post and you can leave a star rating if you haven’t already. 5 stars are appreciated! 🙂

  13. Debbie on December 17, 2017 at 3:23 pm

    I followed this recipe exactly how it is written, however, the cheesecake was only as thick/tall as the crust!! The flavor was okay but nothing I couldn’t achieve from a no-bake recipe. I even bought the exact pan, so I am very disappointed.

    • Gemma Stafford on December 18, 2017 at 9:57 pm

      Hi Debbie,

      I’m sorry to hear that. Just so you get enough use out of the pan you purchased I know you will have better luck with my microwave cake. People seem to love it so I hope you do too.

      Let me know how you get on 🙂

      • Debbie on December 19, 2017 at 5:22 am

        I will give it a shot! Thanks!

    • Helen A Gaul on January 15, 2018 at 11:41 am

      I also was disappointed with this cheesecake recipe. It too was as thick as the crust. During microwave time it rose beautifully and looked promising then fell during the cooling period. What do you think the problem was Gemma ??

      • Gemma Stafford on January 15, 2018 at 9:10 pm

        I’m sorry to hear that, Helen. It’s not a really thick cheesecake because if it was it would take AGES to cook and then you would end up with sweet scrambled eggs.

        The rising and falling is totally normal for a cheesecake, microwave or oven so don’t worry about that. Hope this makes sense.

        Gemma.

        • Helen A Gaul on January 18, 2018 at 10:21 am

          Thank you Gemma for answering my question and comment. I shall try making the cheese cake again My daughter and I just love cheese cake. Thanks again Helen.

  14. Gina on December 15, 2017 at 12:15 pm

    Loved this recipe!! I actually baked it in the oven and it turned out perfect!! That delicious smell while it’s baking, the texture and taste, amazing!!! thanks bunches.

    • Gemma Stafford on December 16, 2017 at 6:29 am

      Hi Gina,
      Thank you for letting me know, I think you are the first to say that you baked it in the oven, thouh lots of people asked if it were possible. You are adding to the store of knowledge here at BBB, thank you,
      Gemma 🙂

  15. Antonia on December 12, 2017 at 7:05 pm

    I love cheesecake. Is it possible to use other baked recipes eg. Ricotta yogurt thank you xox

    • Gemma Stafford on December 13, 2017 at 2:17 am

      Hi Antonia,
      Ricotta makes a good cheesecake, and there are recipes dedicated to this too, yes, you can use this, delicious with blueberries!
      Yogurt is a different thing, would not be good for this recipe.
      Thank you for being with us,
      Gemma 🙂

  16. Eenash on December 9, 2017 at 8:56 pm

    Can i substitute margarine for butter for the crust? Thanks ☺

    • Gemma Stafford on December 10, 2017 at 2:59 am

      Hi there,
      Yes, a hard, baking margarine will be best, this will work well in many recipes. The tub style margarine is designed for spreading, not baking,
      Gemma 🙂

  17. meiting on December 6, 2017 at 9:01 pm

    I wanted to ask what if I don’t know how many watts is my microwave, it’s just warm , medium warm, high and so on which one am I supposed to adjust it to ?

    • Gemma Stafford on December 7, 2017 at 2:17 am

      Hi there,
      First off look at the rating plate on the back of the appliance, this will tell you the wattage.
      There is no temperature in a microwave, it is a power level. Microwaves bake by vibrating water/fat/sugar molecules in food to generate heat and distribute it in the food.
      At 100% full power the energy is engaged all of the cooking time, at Medium high it will be 75% of the cooking time etc. Low power is about 30% power and is the defrost setting. you will hear it phasing on and off.
      So, the higher the wattage the quicker it will cook. I bake in a 1.200 Watt Panasonic microwave, it is a new model and I love it. I use full power for all of my baking, will tell you if I am changing this.
      I do hope this helps. read your instrucyion book if you have it, or look for one online,
      Gemma 🙂

    • Dem on December 7, 2017 at 6:42 am

      Hi meiting,

      If you can’t get around the back to see wattage as Gemma says, look up your make and model online and check watts there.

      Dem

      • Gemma Stafford on December 8, 2017 at 4:31 am

        Dem, why did I not think of that! Good job,
        Gemma 🙂

  18. Joan McPartlin on December 4, 2017 at 10:41 am

    Loved the cheesecake. Had problems initially because my microwave is 1800 watt. Still fiddling with crust. It floats up during baking. Patted it down into silicone pan and put in refrigerator before making filling as recipe directed. Any tips?

    • Gemma Stafford on December 5, 2017 at 2:46 am

      Hi Joan,
      I know it tends to blend with the ingredients, but it sounds like your is mixing in!
      Pop it into the freezer, this should keep it in place when the mix is baking. 30 mins or so should do it.
      I am glad you like this recipe, it is a handy one!
      Gemma 🙂

  19. Afreen Firdaus on December 4, 2017 at 7:58 am

    This was my first any type of cake and it turned out to be terrific! Attached pic above
    Thanks a lot!

    • Gemma Stafford on December 4, 2017 at 8:30 am

      Ah! I am so happy to hear this, well done you, onward and upward now!
      Gemma 🙂

  20. Dem on November 24, 2017 at 2:46 am

    Hia Gemma,

    I’m about to try this, looks yummers!

    There is no mention though of the size sili mould to use. Not in the video or description. Even the Amazon link doesn’t specify the size. I have a 20cm/9inch sili mould. I’m guessing this is the size you used??

    Thanks in advance

    Dem

    • Gemma Stafford on November 24, 2017 at 5:20 am

      Hi Dem,

      9 inch is perfect. I have no idea why it doesn’t say it on it. Anytime I use 9 you can use 8 or 10. not much difference.

      Best,
      Gemma.

      • Dem on November 24, 2017 at 5:36 am

        Gemma thanks so much for your reply!

        Is it really you or your team sending replies?(hard to believe you get the time. You don’t have to answer that, wink!)
        Anyway, 20cm is 8 inches so I got that wrong oops! But you had me covered, phew!

        I just made my first recipe by you…the mac and cheese…omg your a genius!
        I did tweak by adding some chicken stock to the water and used mex chilli cheddar….so good!

        Thank you and your team for a great lunch(in UK)
        Dem

        • Gemma Stafford on November 25, 2017 at 10:07 am

          Hi Dem,
          I have just returned from Ireland, so I was right next door to you for a time, so to speak.
          Happy that you are baking with us. I try to get to the comments when I can, and it is important for me to do so, to pick up things from you guys too, we have followers from all over the world, who have great experience and tips too. I also add idea to my ‘to try’ list, so we are a community.
          Good for you with rocking up the recipe, that is the idea, it is a starting point, and you make these to your own taste.
          Thank you for being in touch,
          Gemma 🙂

          • Dem on November 28, 2017 at 1:16 am

            I can’t understand why no one else has flagged up the butter biscuit ratio.

            I mean that’s half a block of butter(UK pack size is 250grms)It certainly didn’t look the way yours did but was swimming in fat when I mixed it.

            Watching Nigella’s new series last night she used 175grms bashed biscuits to 50grms of butter.

            My tip
            I didn’t do this with this recipe as I wanted to follow to the letter but normally you can miss out the step of melting the butter as long as the butter is very soft room temp it will mix evenly over any biscuit crumb and not be so greasy after. I find when it’s melted the consistency stays too slick bcz the structure of the butter has been altered in the heating process….try it!

            One more thing…wordpress…whats that all about? You sign in so you can post here, then it takes your email as a domain name automatically, and will not let you leave or unsubscribe. So effectively they own your email now…not cool!

            Dem



          • Gemma Stafford on November 28, 2017 at 2:37 am

            Hi Dem,
            Thank you 🙂
            It is just as well that you guys are keeping an eye on me! Sorry, you are right, the measurement for the cookie crumbs was off in the printed recipe. It should read 7.5 ozs, 210G. This works for graham crackers, you may need less for digestive biscuits. I am really sorry that I upset this recipe for you. I have now corrected it.
            Gemma 🙂



  21. Melissa Qin on November 22, 2017 at 10:36 pm

    Hey Gemma,
    I’m making this for my dad’s birthday which is on Thanksgiving. I have a few questions.
    1) Does heavy whipping cream work from Costco work?
    2) Can I use a glass pan?
    3) Do I add eggs in one at a time or all at once, because on the written recipe it said put them in separately, but in your video you put them in all at once
    THANK YOU SO MUCH AND PLEASE RESPOND

    • Gemma Stafford on November 23, 2017 at 9:28 am

      Hi Melissa!
      1) yes, whipping cream from costco works great.
      2) yes, a glass pan will work just fine.
      3) you can add them one at a time. sometimes things are sped up in the video for time.

      Let me know how you get on!

      • Melissa Qin on November 23, 2017 at 5:30 pm

        So I’m in the process of letting it cool, and I’m a little bit nervous. My microwave is 1000 watts, but my batter was a little bit more liquidy than yours. I think it looks pretty good so far, there is a jiggle in the middle, but the edges aren’t really wrinkled and there is no crack in the middle due to the eggs. There are bubbles though!
        I stuck a toothpick through it and it came out clean.
        Is it ready to be eaten?
        Thanks,
        Melissa

        • Melissa Qin on November 23, 2017 at 5:32 pm

          I cooked it in 3, 2 min intervals, so 6 minutes.

        • Gemma Stafford on November 23, 2017 at 9:20 pm

          Hi Melissa,

          I know I’m late getting to your message but how did it turn out??

          Hope it was successful.
          Gemma.

          • Melissa Qin on November 25, 2017 at 1:41 pm

            The cheesecake was beautiful and delicious. Thank you so much for the recipe. I’m making it again for a party today.
            I have some frozen blueberries I want to add to the filling. Would that work?
            Thanks lots



          • Gemma Stafford on November 26, 2017 at 3:19 am

            Hi Melissa,
            Yes, that will be gorgeous, and perfect, they may fall in the mix, but will be good. Save a few for decoration,
            Gemma 🙂



  22. Rani on November 21, 2017 at 12:09 pm

    Hey Gemma

    I was wondering if you could alter the recipe to an Oreo cheesecake. I know you did a one minute microwave version but can you alter this recipe by just replacing the crust to Oreos an and adding crushed ones in the batter?

    • Gemma Stafford on November 22, 2017 at 6:30 am

      Hi Rani,

      yeah for sure you can make this oreo. Do exactly what you said and it will turn out great!!!

      Best,
      Gemma.

  23. Ingy kamel on November 20, 2017 at 10:03 am

    Hi Gemma,
    I’d like to ask you if I would like to try this recipe but I don’t have a microwave .. can I use oven instead ? And if so how long it would take and the heat should be preset on … °c ?
    And does it need to be cooked in a warm water bath .
    Thanks for everything 💌💝

    • Gemma Stafford on November 21, 2017 at 7:58 am

      Hi there,
      Yes, this is a baked cheesecake, will work well in the oven too. Bake at 160C/320F for about 40 minutes.
      Hope this works well for you,
      Gemma 🙂

  24. Sue on November 19, 2017 at 4:19 pm

    I MADE THIS CHEESE CAKE TODAY IN THE MICRO WHAT A WASTE OF ALL MY INGREDIENTS IT ABSOLUTELY DID NOT TURN OUT THE ONLY DIFFERENCE I DID WAS USED ERITHYTOL FOR SUGAR I COOKED IT FOR ABOUT 12 MINUTES AND IT LIKE BOILED INSTEAD OF COOK WHEN CHECKING SEVERAL2 MINUTE INTERVALS IT LOOK LIKE THE CREAM WAS BOILING WHAT COULD HAVE GONE WRONG MY MICRO IS 1000POWER

    • Gemma Stafford on November 20, 2017 at 9:38 am

      Hi Sue,

      It sounds like your cheesecake got too hot if it was boiling. Did you actually see it boil?? it really shouldn’t have done that and that will leave you with an over cooked cheesecake.

      Next time maybe let is rest in between the 2 minutes so it does not over heat.

      Hope this helps,
      Gemma.

      • Sue on November 20, 2017 at 9:51 am

        Thank you for the quick response. So I take it from your response it wasn’t the sugar I used. I think next time though i”ll just bake in the oven ingredients are too expensive to waste if it doesn’the turn out

  25. Charlotte on November 18, 2017 at 7:15 pm

    Hello gemma 😊 my microwave has 700w. How many minutes should i cook the cheesecake? Thank you!

    • Gemma Stafford on November 19, 2017 at 2:58 am

      Hi Charlotte,
      I cannot be specific about this. Technology is different from microwave to microwave. You will need to monitor it.
      Bake for 4 minutes, check it, continue in one minute bursts. When it is baked it will feel firm to the touch. It should still have a little wobble, and will continue to set up when left to stand.
      I hope this helps,
      Gemma 🙂

  26. sharon skrypek on November 17, 2017 at 5:46 pm

    hi gemma may i use an 8” glass pie plate for the micro cheeecske?

    • Gemma Stafford on November 18, 2017 at 6:29 am

      Hi Sharon,
      Yes, that is ideal,
      Gemma 🙂

  27. Autushi Aurpi on November 16, 2017 at 8:17 pm

    What can i alter to make it a keto diet dessert

    • Gemma Stafford on November 17, 2017 at 1:10 am

      Hi there,
      This is a high fat, low carb dessert. Their is sufficient protein from the egg. If you use all full fat ingredients it will help.
      Do research the keto diet, it has specific applications, for medical reasons. Satisfy yourself about this,
      Gemma 🙂

  28. BoltWiz1973 on November 16, 2017 at 10:56 am

    Hi Gemma.
    Could I use ramekins in place of the pie pan?

    • Gemma Stafford on November 17, 2017 at 2:17 am

      Hi there,
      Yes! do take care with the timing. It should be barely firm to the touch on top, and still have a little wobble.
      Hope this is of help,
      Gemma 🙂

  29. Farilyn on November 16, 2017 at 7:53 am

    Hi Gemma,
    I found the same silicone mold that you used in this recipe, I haven’t had a chance to use it yet but I’m eager to get going, the idea of baking my cheesecake in the microwave is quite exciting since I’ve never done that, after reading and googling about the silicone molds, I see there are different opinions about whether or not to Greece your silicone mold, what are your thoughts? Grease or not to Grease. I also got the cupcakes silicone mold and was wondering if I should grease that as well.
    Thanks

    • Gemma Stafford on November 16, 2017 at 8:23 am

      Hi there,
      I would usually give just a little rub of a clear oil, or butter to any pan I use. I know they say it is unnecessary, but just in case!
      Good for you, I hope you enjoy using this pan for lots of things,
      Gemma 🙂

  30. Linda on November 15, 2017 at 12:56 am

    Thank you at last 🙂 Cheese cake my absolute favorite!
    And now so much easier

    • Gemma Stafford on November 15, 2017 at 2:11 am

      Hi Linda,
      Good, I am happy that this recipe will suit you. Thank you for being in touch,
      Gemma 🙂

  31. aimz2688 on November 14, 2017 at 6:04 pm

    will the way the cheesecake turns out differ whether you microwave for 5 minutes or bake it for 40 minutes as you stated in previous comments, and is the recipe for baking it exactly the same as this

    • Gemma Stafford on November 15, 2017 at 3:09 am

      Hi Amiz,
      Oven baked food will be different to microwave baked foods, as the method of baking is different!
      Food baked in an oven is baked by convection heat, transferring the heat fron the outside of the food to the inside.
      Microwaves bake by vibrating the water/fat/sugar molecules of the food to generate heat, which transfers through the food.
      The browning in a convection oven too changes the flavor of the food! Lots of differences really.
      Bake in an oven at 160C/320F, for 40 minutes or so. You will need to monitor the bake, keep an eye on it. When it is baked it will feel firm to the touch, but have a slight wobble too. It will firm up as it cools.
      I hope this helps you,
      Gemma 🙂

  32. Yashita Bhushan on November 13, 2017 at 6:58 am

    Hi Gemma
    Can I make this recipe in an oven ?

    • Gemma Stafford on November 14, 2017 at 6:02 am

      Sure you can, this will bake really well. Temperature 160C/320F for about 40 minutes.
      It is really a basic New York style cheesecake,
      Gemma 🙂

  33. Natalie on November 13, 2017 at 1:30 am

    Hello Gemma!
    This looks simply amazing! Now, not to disrupt the whole microwaving idea, how long’d it take to cook this in the oven?
    The reason asking – my microwave just died a couple of days ago (talk about luck!) and while I’m getting it into the safe hands of smart people who should fix it, I’d like to use the recipe for ordinary baking.
    Going through the comments, I’m glad others have already asked about the decreased fat option, I also want to try the yogurt instead of cream as I’m on reduced/zero fat diet.
    Thanks in advance!
    Nat

    • Gemma Stafford on November 14, 2017 at 6:12 am

      Hi Natalie,
      Poor you, that is a pain, hate when that happens!
      You can bake this in an oven 160C/320F for about 40 mins.
      It is doable to change the cream for yogurt, but you should keep the eggs. The eggs here for thickening, like a custard. You should also use a Greek, or Strained natural yogurt, not a regular one as there will be too much ‘water’ content.
      I think you can replace it like for like with the cream. It is certainly worth a try!
      happy baking, and let us know how it works for you,
      Gemma 🙂

      • Natalie on November 21, 2017 at 1:53 am

        Thanks, Gemma! Sounds like someone’s going to be baking this guy soon 🙂 My microwave’s still with the repairs team, it’s such an underrated kitchen piece isn’t it. We just take it for granted that it’s always there! Thanks again!

        • Gemma Stafford on November 21, 2017 at 7:03 am

          Haha! Natalie, I am with you! The only time I was without a microwave I kept on walking towards its’ spot with a bowl in my hand, wondering what I was doing!! We use it way more than we know! I hope he sorts it for you, otherwise it will have to Santa 🙂

    • AnNaumi Naoumi on November 14, 2017 at 6:56 am

      Hai gemma
      where can I buy the equipment ?
      cheese cake

      • Gemma Stafford on November 15, 2017 at 3:27 am

        Hi there,
        Here is the link to the one I used.
        (http://amzn.to/2hI5e33) this is a really special one, perfect for me because I use these all of the time.
        There are other ways to do this too, use an oven proof glass or ceramic pan, or microwave safe pan (http://amzn.to/2msHm8D). Do a little research to find one suitable for you!
        Gemma 🙂

  34. Insia on November 12, 2017 at 7:55 pm

    Hi Gemma.
    My cheesecakes hardly come out well. But looking at this recipe, I’m pretty hopeful. Now here’s the glitch.
    I don’t have a microwave safe round mould. Can I just use my usual Springform pan and bake it at the lowest for 5 minutes or less?

    • Gemma Stafford on November 13, 2017 at 12:45 am

      Hi there,
      NO! Most microwave ovens will not take a metal pan. Microwaves bake by vibrating the molecules in the food to generate heat. In order to do that they need to be able to penetrate the baking pan. Many oven proof glass bowls, and some suitable plastics will do this, and of course there are some special microwave pans too.
      Do check your instruction book too. Your microwave may have a different technology.
      Thank you for this question,
      Gemma 🙂

  35. Madhura Ghan on November 12, 2017 at 6:29 pm

    Hi Gemma! This recipe is just what I needed when I had Cream cheese left! I have a few questions , what were the dimensions of the microwave pan you used? Also my microwave is a 900 watts one, so how long would I need to keep the Cheesecake in? And lastly, was curious , would a kiwi compote taste good with this Cheesecake? Cause I have a lotta kiwis left and wanted to use them before they go bad. Can’t wait to try this out!

    • Gemma Stafford on November 13, 2017 at 12:54 am

      Hi there,
      First of all I think a Kiwi compote would be lovely with anything really! It does not work well with gelatin, but other than that have it with everything.
      (http://amzn.to/2hI5e33) here is the link to the pans I used. An 8 inch pan will work very well for this, you can also use an oven proof glass bowl, such as pyrex.
      Thank you for being with us,
      Gemma 🙂

  36. teonash on November 11, 2017 at 6:44 pm

    Hi gemma, can i make this in a mug? Or like a solo serving?

  37. Elizabeth on November 11, 2017 at 1:08 pm

    Hi there Gemma

    This cheesecake looks awesome.

    I would like to tweak this recipe to make it sugar free and reduce the fat content. My thoughts are as follows:

    Replace cream with 1/3 milk
    Replace sugar with sweetener of choice
    Add some lemon rind and juice

    Is it possible to add lemon juice without the eggs curdling ? I hope this is possible.

    Looking forward to your response.

    Thanks
    Liz

    • Gemma Stafford on November 12, 2017 at 3:12 am

      Hi Elizabeth,
      I think this will be a problem! The milk will not replace the cream in this recipe. you could try natural yogurt! this will give you a sharp flavor too. I would prefer to use the zest of lemon, it has all of the flavor, and will not upset the balance. It will be a bit of an experiment! Do let us know if you try it,
      Gemma 🙂

  38. Tina Stewart on November 11, 2017 at 8:28 am

    My microwave is 1700 watts. Your recipe is based on your microwave which is 1200 watts. So because my wattage is higher, does the cooking time according to your recipe change? I’ve never made a cheesecake before so I really want to try it, I just don’t want to over cook it or under cook it.

    Also, a couple of questions about the Crazy Dough. For the Braided Nutella Bread can you put walnuts in the recipe or will that mess it up? If yes, how much can I add? How long can the Crazy Dough last for in the freezer? I want to try it for different recipes you have but I wanted to make a big batch of dough and split it up and freeze it for later.

    Please help, I totally your YouTube videos, they’re amazing!!!!

    • Gemma Stafford on November 12, 2017 at 3:35 am

      Hi Tina,
      Last things first! you can make a batch of this dough, freeze it in portions, remove and use it as you wish. you can add what you like to this really, and chopped walnuts will be good.
      Microwave cooking is based on wattage, and what you adjust then is the percentage of the power you will use for a recipe. 1700 watt is a very high wattage for a domestic microwave. I think I would bake this cheesecake at 75% of the power, that would be medium high. This will take it back to about 1200 watt.
      Try it, I think it will be best baked more slowly,
      Gemma 🙂

  39. Diana on November 11, 2017 at 1:35 am

    Hi Gemma! This is very nice recipe! I’m quite confuse with the recipe. What kind of cream did you use?Is it whipping cream or cooking cream or full cream milk or etc? So sorry. I am a beginner.. really need your help. Thanks!!

    • Gemma Stafford on November 11, 2017 at 2:26 am

      Hi Diana,
      I use fresh dairy cream for all of my desserts. Fresh dairy cream comes from cows milk. It is usually found in the chill cabinet in your store or market. It will spoil if left at room temperature for even a short time, and in the fridge in a few days. Fresh dairy cream will whip from about 35% fat content. This is usually labeled double cream. Heavy cream will be about 49% fat content, and will whip up quicker than double cream. This is what I use for most of my recipes. My ice cream recipe will not work with anything other than this fresh dairy cream. I some places, and these are usually places where they do not have a dairy industry you will not find this product. Manufactured alternatives, while they are good for some things, will not work for my ice cream recipe. I hope this is of help.
      Gemma 🙂

  40. Anjuman Islam Pushon on November 10, 2017 at 12:32 pm

    Hi Gemma.
    I am from Bangladesh and I am a big fan of yours. I loved all your microwave recipes but I couldn’t try them as I couldn’t find any ’round silicon mold’ in here. Amazon or any other websites don’t provide shipment too. So can u tell me any other replacement for it?

    • Gemma Stafford on November 11, 2017 at 7:18 am

      hi there,
      You can use an oven/microwave proof glass or ceramic bowl. you amy be able to find a ‘Pyrex’ bowl, that will do it,
      thank you for being in touch,
      Gemma 🙂

  41. Rajalakshmi on November 10, 2017 at 12:24 pm

    Hi i love ur cooking i need subsitute for egg in this recipe other than flax seed

    • Gemma Stafford on November 11, 2017 at 7:25 am

      Hi there,
      It may be better to use a thickening agent to set this up. Really what it is is a type of custard. On reflection I wonder if cornflour/cornstarch may be a good alternative for this. I think 1/4 cup/1oz/28g would do this for you. You would need to slake it, that is blend it in a little cream before adding it to the batter. It is worth a shot!
      Gemma 🙂

  42. Raksha Raut on November 10, 2017 at 3:32 am

    Hi Gemma
    Thank you for sharing such a wonderful recipes.. I like your simple and easy way of making dishes within minutes.
    Your language and expression makes it easier to understand.
    All the best.

    • Gemma Stafford on November 11, 2017 at 7:51 am

      Thank you, that is very kind,
      Gemma 🙂

  43. karlacals on November 10, 2017 at 3:01 am

    HELLO GEMMA I CAN’T BELIEVE YOU MAKE IT A VERY BIG HIT I JUST HOPE THAT I CAN MAKE THIS SOMEDAY! ALSO I FORGOT YOUR EMAIL CAN YOU SEND ME YOUR EMAIL? LIKE TAG IT?

    • Gemma Stafford on November 11, 2017 at 7:53 am

      Hi Karla,
      my email is here, at the bottom of the website.
      Thank you for your suggestion, I will take a look when I get a moment,
      Gemma 🙂

  44. Melanie Leon on November 9, 2017 at 7:03 pm

    Love it.

  45. Melanie Leon on November 9, 2017 at 7:02 pm

    This recipe is a blast. Gemma I love how you cook it’s amazing. I was wondering if you other types of cakes or pies that use crust.
    _
    Melanie

    • Gemma Stafford on November 10, 2017 at 1:20 am

      Hi Melanie,
      I am not sure what you mean!
      You will find all of the cheesecake recipes here (https://www.biggerbolderbaking.com/?s=Cheesecake). There are pie crust recipes too, and the search bar is very useful. Take a look through the website.
      Good to have you with us,
      Gemma 🙂

  46. Joy on November 9, 2017 at 12:43 pm

    Can you bake the Microwave Cheesecake in a silicone round pan?

    • Gemma Stafford on November 10, 2017 at 1:33 am

      Hi Joy,
      Yes, it will be perfect,
      Gemma 🙂

  47. Maaz on November 9, 2017 at 8:53 am

    this recipe is incredible and insane , i mean you get a fully new york style cheesecake in less than five minute ,thank you sooooooooooo much for this recipe , i cant wait to try it out , i just had a small question , i have a cooking competition coming up this week and i have to make a pineapple based dessert , would pineapple cheesecake sound and taste good?

    • Gemma Stafford on November 10, 2017 at 1:54 am

      Hi there,
      Pineapple is a wonderful fruit. For a cheesecake it is probably best served fresh, or as a glaze.
      I think I would make an upside down cake. As I am not clear if you have fresh or canned pineapple, I cannot advise further.
      Google a recipe for this, stating the type of pineapple.
      you can use any cake batter for the top of this. My (https://www.biggerbolderbaking.com/crazy-cupcakes/) would be great for this, and you could make individual ones too. Have fun above all,
      Gemma 🙂

      • Michele on November 10, 2017 at 11:28 am

        Pineapple cheesecake sounds so good! I was thinking that if using can pineapple, using well-drained, crushed pineapple would be great in the batter. It would also be great for making a glaze, wouldn’t it? Or, how about fresh pineapple, diced into small bite-sized pieces and folded into the batter right before baking? Just a couple ideas that popped in my head. Anyway, I can’t wait to try this! I adore baked, New York style cheesecake and would make it all the time during the holidays. I had a great mocha flavor recipe that was always a hit! Thanks for this recipe, Gemma and Maaz, thanks for putting the pineapple idea out there!

        • Gemma Stafford on November 11, 2017 at 7:27 am

          Hi Michele,
          Fresh will always be better than canned, the flavor will be better, though the texture will be different.
          A glaze is a lovely thing, crushed pineapple would be delicious as a topping for this. have fun with it!
          Thank you for being in touch,
          Gemma 🙂

Leave a Comment





Rate this recipe:  

Pin It on Pinterest

Share This