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

5-Minute Microwave Cheesecake

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Hi Bold Bakers!

By popular demand, I’m sharing my recipe for a 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!

Watch How to Make My Microwave Cheesecake Recipe!

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.

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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?

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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.

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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!

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The recipe is similar to my super popular No-Bake Cheesecakes which I’ve made in flavors like Fudge Brownie and Cookie Butter. Look out Cheesecake Factory, with my recipes anyone can make delicious cheesecakes at home.

4.67 from 27 votes
Microwave 'Baked' Cheesecake - Yes, you read it right, a whole Cheesecake MADE IN THE MICROWAVE!!!!
Microwave Cheesecake
Prep Time
20 mins
Total Time
20 mins
 
Servings: 10 -12
Author: Gemma Stafford
Ingredients
  • Crust:
  • 1 3/4 cups (7 1/2 oz/210g) graham cracker crumbs
  • 8 tablespoons (4oz/120g) butter, melted
    Filling:
  • 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
  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. 1/4 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.
Recipe Notes

To replace the egg try a flax egg.

Make My 3-Layer Microwave Cake

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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!

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222 Comments

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  1. Yasangi Siriwardana on August 10, 2018 at 7:21 am

    Hi Gemma..I made your home made cream yesterday and out of that I tried your microwave cheesecake too. It came out amazing and this is my very first attempt on making cheese cakes. I used the food processor in the same order that you combined the ingredients and it came amazingly well. I topped it with mango, orange and wedges of grape with a hint of strawberry jam. Thanks a lot for the great recipe. Your recipes are practical and very simple with easy to find ingredients!!

    • Gemma Stafford on August 11, 2018 at 4:09 am

      Hi there,
      Thank you for this very kind review, and the detail of how you worked it. This is a great help to other Bold Bakers,
      Good to hear from you,
      Gemma 🙂

  2. Toni on August 9, 2018 at 5:45 am

    Gemma:

    Would a 10″ Pyrex pie pan be okay to use for this. I’m wondering if it is large enough? Thank you!

    • Gemma Stafford on August 9, 2018 at 7:35 am

      Hi Toni,
      Yes, it will be big enough, it is hard to get a bigger one!
      The issue may be with your microwave being able to bake this size effectively.
      Microwave power levels do not equate to heat, but to time. It is worth understanding this. At full power the microwave is cooking at 100% of the time of the baking. At the lower levels it phases on and off, so at Medium high it is operating at about 75% of the time. At medium it will be 50%, etc. What is happening with the bake is that the heat, which is generated in the food, is allowed time to distribute. The defrost/low setting is on for about 30% of the time for instance, so that the food is not cooked, but defrosted. I hope this is not confusing, but it is worth thinking about it.
      I hope this helps you to figure it out,
      Gemma 🙂

  3. Dawny Owl on July 24, 2018 at 2:25 pm

    Hi Gemma – first try at this 5 min Microwave Cheese. Shocking disaster. Don’t know what went wrong. My micrcrowave is new Panasonic – 1000w. But after only 2mins the whole cheese cake was bubbling like a volcano. Running over the top. I quickly took it down to half wattage – stilling bubb ling over. Tried again and cooked on low wattage and it was still bubbling like a volcano after two mins. Help!!! – I won’t give up – Dawnyowl

    • Gemma Stafford on July 25, 2018 at 5:22 pm

      Hi Dawnyowl,

      so do it in 1 minute intervals. Then check and keep going like that. It sounds like it just got over heated.

      Hope this helps,
      Gemma.

  4. Oren on July 22, 2018 at 8:29 pm

    Hi Gemma,
    First of all, I love your blog and needless to say, I’ve tried a lot of your recipes, and I can proudly say that for me, they are one of the easiest, no-fail, yet most appetising recipes.
    Secondly, this idea of a 5 minute cheesecake looks so fun! And I’ve been wanting to make this cheesecake ever since you posted it but I haven’t been so confident in doing so as I don’t have a silicon pan. I thought of using a glass pan but I was worried that the cheesecake won’t retain its shape when I remove it. What do you suggest I use in place of silicon molds? And what would be the best way to remove it from the pan in such a way that the cheesecake does not crumble?
    Thank you so much! Can’t wait to try it out.
    Love,
    Oren

    • Gemma Stafford on July 23, 2018 at 1:38 am

      Hi Oren,
      good to have you baking with us, and a good question too.
      You can use a liner for your bowl, this will make it easy to remove from the bowl when cold. I suggest you cut a circle for the bottom of the bowl, get it to fit nicely by cutting little snips into the edge and butter the bowl. You can place a + cross, of silicon/baking paper under this circle, allow it to overlap the edges of the bowl, and when the cake is baked, use this as a lifter! That is what I would do in a bind!
      Think about this, make the + cross wide, and it will work really well,
      Gemma 🙂

  5. P0lvent0n on July 14, 2018 at 8:47 am

    Hi Gemma,

    Would love to try your microwave recipes but wandered what wattage your microwave is as mine is 750w and have had to adjust cooking times for other recipes.

    Many thanks

    Sanchia

    • Gemma Stafford on July 15, 2018 at 12:08 pm

      Hi Sanchia,

      Mine is 1200 watts so it’s pretty strong. You will need to microwave it on high for longer then I did. Watch the video so you get all the tips and you can see what it is supposed to look like. 🙂

      Gemma.

  6. Kate on July 10, 2018 at 8:09 pm

    Hi I am a fan of yours and I love all of your recipes 😍 I cannot find a cheesecake block in UAE can I use philadelpia spread instead? (tub) thank you

    • Gemma Stafford on July 12, 2018 at 5:08 am

      Hi Kate,
      Yes, for this recipe that will work well. It can be too soft for an unbaked cheesecake, and may not set up for you, particularly if the cream is less than 35% fat. Baked cheesecakes will work well with the tub.
      Let us see your results too!
      Gemma 🙂

  7. PushpaSara on July 10, 2018 at 4:05 am

    Hi Gemma,
    I’m sooo thankful, for giving such an easy recipe. I made it with a blueberry topping, and it was just Awesome.!! I was always scared to try the cheesecake, but u just boosted my confidence. And Thanks A Ton for that..!!

    • Gemma Stafford on July 10, 2018 at 9:20 pm

      I’m thrilled to hear that!!!! Well done you.

      Now you can move on to one of my bigger cheesecakes 🙂

      Best,
      Gemma.

  8. Manya Arora on July 2, 2018 at 4:03 am

    Hi Gemma! I tried this recipe and it turned out really good. It was worth giving a try. I really love baking and your recipes help me out a lot.
    Thank you
    Manya

    • Gemma Stafford on July 3, 2018 at 3:43 am

      Hi there,
      good! I am really happy to hear this. It really is about using what we have to get the best possible results. Thank you for being in otuch,
      Gemma 🙂

  9. Dina on June 28, 2018 at 9:36 pm

    Can I use a chocolate cheesecake recipe ? With melted chocolate chips, cream cheese, cream, and eggs.

    • Gemma Stafford on June 29, 2018 at 1:07 am

      Hi Dina,
      You certainly may, but I would use cocoa and chopped chocolate bar for this.
      Chocolate chips are formulated with stabilizers to remain whole in a bake so do not melt so easily. They are also more expensive than a chocolate bar. Choose a bar at around 70% cocoa solids for good flavor and easy melting. The cocoa will give great flavor. Do not over do it though. Try 1 tablespoon of cocoa with about 2ozs of chocolate, melted.
      I have not tried this, but do read the red velvet cake too to get the idea.
      Gemma 🙂

  10. Liz on June 28, 2018 at 5:48 am

    Hi, I am going to make this as a birthday cake with lemon curd on top and a gingerbread crumb crust. What level of heat are you microwaving at, high, medium or low or level 8 or 7 or 6?

    Thanks
    Liz

    • Gemma Stafford on June 28, 2018 at 8:58 pm

      Hi Liz,

      I would say medium is hot enough. Just look for the tell tail signs I show in the video.

      Best,
      Gemma.

  11. carbury on June 22, 2018 at 9:53 am

    I wanted to try to make your microwave cheesecake. Your recipe USES a 1200 watt microwave. My microwave is 1000 watts, so is the cooking time still the same as your recipe even though my microwave is less wattage than yours?

    • Gemma Stafford on June 23, 2018 at 1:32 am

      Hi there,
      The wattage of the microwave will affect the cooking time, it is a different power level.
      In this case it will be very little different. So, follow the instructions for my recipe, then check it, a touch to the top will tell a lot, it should feel barely firm.
      Different technologies also bake in different times, you need to monitor the bakes, this will teach you a lot.
      I hope you try this recipe, or try the mug version first to test it,
      Gemma 🙂

  12. Yossy on June 20, 2018 at 4:02 am

    Hai Gemma,

    Thanks for your wonderful recipes! I would like to ask, can I add matcha powder to this cheesecake? So the flavour will change to microwave matcha cheesecake..
    Looking forward for your reply!

    • Gemma Stafford on June 21, 2018 at 12:42 pm

      Hi,

      Really glad you like my recipes. Yes you can add matcha powder just note it might give your cheesecake a little different texture.

      Hope it works out,
      Gemma.

  13. Minna on June 15, 2018 at 10:23 am

    Hi, I want to know if I use a 250ml mason jar, how long should I leave it in the microwave?

    • Gemma Stafford on June 16, 2018 at 3:32 am

      Hi Minna,
      You bake according to the recipe, and the power level of your microwave. I do not think this is a good idea, the batter for this cake is way too much for the 250ml jar. Take a look instead at the one minute recipes, that will work better for you.
      Gemma 🙂

  14. Sara on June 14, 2018 at 11:58 pm

    Hi, I would like to know if an all purpose cream would work on this one? Heavy cream is a bit expensive here, but the nestlè all purpose cream is affordable and readily available in most supermarkets. Upon checking online the total fat content of the all purpose cream is 5g. Would that be fine? Thank you!

    • Gemma Stafford on June 15, 2018 at 2:30 am

      Hi Sara,
      This is a manufactured cream. I have never used it, and I really do not know how it will work in these recipes, but I do think it is worth a try.
      The fat content is not much higher than full fat milk. Full fat milk is 3.5% fat content, double/heave cream will be at least 35% – 49% fat, so it is a totally different thing.
      All purpose cream is made with milk powders and milk fats. I do think you can try it for this small recipe, it will not be a big waste,
      Gemma 🙂

  15. Kim Vaughan on June 10, 2018 at 6:07 am

    Wow! You made me a star with this recipe. Even my nephew had some and he hates cheesecake… he said he really liked it, as did everyone else. Thank you so much. Kim your new Aussie friend!

    • Gemma Stafford on June 11, 2018 at 2:56 am

      Hi Kim,
      Good! well done you. Lovely to have my Aussie friends here on BBB. I am delighted this worked well for your husband too, happy husband, happy wife, happy life as I like to say!
      Gemma 🙂

  16. Belle on June 9, 2018 at 10:08 pm

    My microwave oven is 700 watts. Is it still possible to cook/bake this? Thanks Gemma!

    • Gemma Stafford on June 10, 2018 at 2:38 am

      Hi Belle,
      YES!
      Microwave power levels do not equate to heat, but to time. It is worth understanding this. At full power the microwave is cooking at 100% of the time of the baking. At the lower levels it phases on and off, so at Medium high it is operating at about 75% of the time. At medium it will be 50%, etc. What is happening with the bake is that the heat, which is generated in the food, is allowed time to distribute. The defrost/low setting is on for about 30% of the time for instance, so that the food is not cooked, but defrosted. I hope this is not confusing, but it is worth thinking about it.
      My 1,200 watt oven will be faster than yours, but that is all it means. There are different technologies now too, and how the energy is distributed in the cavity of the oven has changed in modern ovens. But this does not mean that your oven will not bake, just give it extra time.
      I suggest you stand by the oven and monitor it the first time you bake in it. Check after 4 minutes, then every minute or so, down to 30 seconds towards the end. Then you will know. Make a note of your timing for the next time. A touch to the top of the cake will tell you a lot. When it is done it should feel barely firm to the touch!
      Too much information? perhaps, but it is worth understanding what you are doing,
      Gemma 🙂

  17. Karen Knechtel on June 6, 2018 at 11:04 am

    Hi Gemma,
    My cheese cake recipe has a sour cream topping. Do you think I could bake it on the cheesecake in the microwave?
    Thanks so much.

    • Gemma Stafford on June 6, 2018 at 12:02 pm

      Hi Karen,
      I am not sure how this is incorporated into the other ingredients. If it is a baked cheesecake recipe then it will work in the microwave. You can make a small sample cake, monitor the timing carefully as a test. That is what I would do.
      I hope this is of help,
      Gemma 🙂

  18. Jyoti on June 2, 2018 at 11:08 am

    Hi Gemma,

    If I half the recipe, for long should I microwave it.
    Thanks .

    • Gemma Stafford on June 3, 2018 at 4:59 am

      Hi there,
      This is a matter of monitoring. Bake for 2 minutes, then check it and judge the remaining time. A press with your finger to the center of the bake will tell you if it is baked. It should feel slightly jiggly, if that is a word! It will set up with the residual heat when taken from the oven,
      Gemma 🙂

  19. Eatsweets on May 30, 2018 at 6:36 pm

    I made this today…..it is sooooo good. Thank you very much for your recipes. I will try another

    • Gemma Stafford on May 31, 2018 at 6:08 am

      I’m thrilled to hear that. Thanks for trying out my recipe.

      Best,
      Gemma.

  20. Brad Wilson, Johannesburg, South Africa on May 26, 2018 at 10:10 am

    Gemma, after finally perfecting my NY style baked cheesecake in the oven, I was delighted to discover this one, and made it this morning. You have saved me so much time AND electricity. Best of all, its absolutely delicious and tastes no different from my oven version. In fact, it tastes creamier. When I served it to two close friends of mine for tea late this afternoon, they went crazy over it. I had a bit of salted caramel sauce left which I had made with butter, Muscavado sugar, sea salt, golden syrup and cream, and drizzled this over the cheesecake before serving. Not too much, as this sauce is super rich. I also crushed a Crunchie chocolate bar over the plate to add some honeycomb texture. Oh my goodness. This will become a staple in my house from now on! Thank you, thank you, thank you. Next weekend I’m making the microwave brownies or the 3-tiered carrot cake. You have started replacing all my baking books on the shelf! I can’t wait for your first full book publication!!! Thanks again.

    • Gemma Stafford on May 26, 2018 at 11:59 am

      Hi Brad,
      Wow! That really does sound delicious. Lovely salted caramel sauce, one of my favorites.
      I am happy you like these recipes. great for the hot summers in your beautiful country.
      I hoe you enjoy the other recipes too, let me know,
      Gemma 🙂

  21. aditi thakur on May 25, 2018 at 12:31 pm

    Hey Gemma, I have been watching your videos from a long time and I love your recipes as they are so easy and understandable. I wanted to ask if I can use s’moreables (the box reads graham style cracker, gluten free) as the base of this cheese cake. I have least knowledge about Graham Crackers as we don’t get this in our town. And this is the first time i ll be baking so I want this to go perfect.

    • Gemma Stafford on May 26, 2018 at 12:45 pm

      Hi there,
      Yes! Graham crackers are made with wholemeal flour. In some places you will find digestive biscuits, which can be crumbled to form the base, usually mixed with melted butter.
      (https://www.biggerbolderbaking.com/homemade-smores/) there is a recipe here, take a look at it, it will help,
      Gemma 🙂

  22. Kim Perth Australia on May 24, 2018 at 8:57 pm

    Hi Gemma
    I can’t wait to try this recipe.
    May I ask what size mould you used please?
    Thanks a million.

    • Gemma Stafford on May 25, 2018 at 1:46 am

      Hi Kim,
      8 inch mold. You can use an oven friendly glass dish too, but it is easier to remove it from the silicon molds. These are readily available now almost everywhere,
      Gemma 🙂

  23. Shehla on May 24, 2018 at 9:30 am

    Hi there my friend,
    What a lovely way you chose to teach all of us. You are doing an amazing job!! My question is what kind of cream do I use to make this cake? I live in USA and I only find heavy cream here. Would that give or no? Please let me know I’ll really appreciate it.
    Thanks

    • Gemma Stafford on May 25, 2018 at 4:11 am

      hi Shehla,
      thank you for your kind words.
      In the US I use a heavy whipping cream. It should say 35% fat content on the carton, though it can be higher. That is perfect for this recipe,
      Gemma 🙂

  24. LuAnn Sinn on May 23, 2018 at 4:41 pm

    Where can i buy the cake forms please?

    • Gemma Stafford on May 24, 2018 at 2:01 am

      Hi there,
      There are some silicon pans available from GoodCook. I have them here for you (https://www.amazon.com/shop/gemmastafford) easy if you live in the US.
      Do check it out,
      Gemma 😉

  25. Ptangeles on May 22, 2018 at 7:11 am

    Hello Gemma,
    I’m a new subscriber to your site and am so impressed.
    I’m not a new cook, in fact have great grandchildren. Your mug recipes make perfect smaller meals for those who are cooking for just one or two. I’ve only tried one so far — the Mug Pizza. It was very good.
    Appreciate your Irish recipes also. Thanks for providing such an informative and useful tool.

    • Gemma Stafford on May 23, 2018 at 3:28 am

      Hi there,
      Thank you. That is very kind, I appreciate your comments. Yes, I am lucky to have experienced cooks here, I garner help from you too, so pitch in when you can. Good to hear from you,
      Gemma 🙂

  26. Robert Kabbabe on May 11, 2018 at 11:44 pm

    Instead of cream can I use 2% milk?

    • Gemma Stafford on May 12, 2018 at 3:01 am

      Hi Robert,
      Not so much! The fat in the cream helps to set up the bake. That is not to say that you could run a little experiment, but I do not think it will come together for you.
      Let me know if you try it,
      Gemma 🙂

  27. Aanchal on May 8, 2018 at 6:17 am

    Hi Gemma
    I was thinking of making this microwave cheesecake since a long time but never got my hands on creamcheese near my place until Yesterday. But i dont have a hand mixer, not even a whisk. What i do have is a hand blender and spoon&fork.. will it work it i mix it with either of this?? Also since u mentioned 2-3 minutes of hand mixer, does the time change with the change of method?
    And i am not from a English speaking place so its confusing for me. Correct me if i am wrong but by cornflour and flax egg, u mean use either of them ? I would have loved to use a banana but i doubt it will mess the plain vanilla flavour of the cake.
    Thanks a lot in advance
    Big fan of your eggless mug recipes since years i cant remember ❤️❤️

    • Aanchal on May 8, 2018 at 11:17 pm

      Hi Gemma
      I was thinking of making this microwave cheesecake since a long time but never got my hands on creamcheese near my place until Yesterday. But i dont have a hand mixer, not even a whisk. What i do have is a hand blender and spoon&fork.. will it work it i mix it with either of this?? Also since u mentioned 2-3 minutes of hand mixer, does the time change with the change of method?
      And i am not from a English speaking place so its confusing for me. Correct me if i am wrong but by cornflour and flax egg, u mean use either of them ? I would have loved to use a banana but i doubt it will mess the plain vanilla flavour of the cake.
      Thanks a lot in advance
      Big fan of your eggless mug recipes since years i cant remember ❤️❤️

      • Gemma Stafford on May 9, 2018 at 12:12 pm

        Hi there,
        When you think about it, these recipes were made long before there were electric whisks! Do not be put off. Use the fork to break up the cheese and to whisk the cream, the spoon to beat it all together. This is what I tell you about egg substitutes for this type of recipe:
        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.
        I hope you like this recipe,
        Gemma 🙂

    • Gemma Stafford on May 9, 2018 at 2:46 pm

      Hi there,
      Forgive me if am answering this twice.
      Before there were electric mixers there were spoons an forks. you can break up the cheese with the fork, and beat the mix with the spoon. You can use a glass jar to whip cream too, but do not turn it to butter!
      It will look right when it is done, but two minutes, then a rest, then two, a rest and two more should have oyu just right, you will need to try it.
      I did already tell you that cornstarch will be best for this recipe, flax egg will not do it, and banana will not be effective either. It is like a custard and needs to be set.
      I hope this helps,
      Gemma 🙂

  28. auntychrissy on May 7, 2018 at 11:35 pm

    Wow, this really works! Thank you, thank you Gemma xo. We live and travel in a caravan which doesnt have an oven so I am always looking for microwave recipes. So recently when on a camping trip with friends, I impressed everyone by wipping this up for dessert.

    • Gemma Stafford on May 8, 2018 at 4:41 am

      Hi there,
      Good for you!
      How lovely to be enjoying this way of having a vacation too. Well done you, I am happy this worked well for you,
      Gemma 😉

  29. Emily on May 4, 2018 at 12:05 pm

    Hello,
    This recipe calls for cream. Would it work if I use heavy whipping cream. Thanks!

    • Gemma Stafford on May 5, 2018 at 12:15 pm

      Hi Emily,
      Yes! this is exactly right for this,
      Gemma 🙂

    • kkAvenue on May 18, 2018 at 9:03 pm

      Hi Gemma,
      Love cheesecake! Started following you and so delighted to try your recipes.
      For a healthier version, would an oat based crust would work for cheesecake, instead of graham made crust? Thanks.

      • Gemma Stafford on May 18, 2018 at 11:28 pm

        Hi,

        for sure, oat cookies would work great!!!

        Best,
        Gemma.

        • Ledz on May 18, 2018 at 11:35 pm

          How do you suggest to make the oat based? Love to hear your thoughts. Thanks.

          All the best,
          Ledz

          • Gemma Stafford on May 19, 2018 at 12:09 am

            Hi Ledz,

            You can buy or make oat cookies and blend them up with butter for the crust.

            Best,
            Gemma.



  30. Merrie Wiley on April 23, 2018 at 4:30 pm

    What temperature do you cook the 5 Minute Microwave Cheesecake on? High? Medium? Low?

    • Gemma Stafford on April 23, 2018 at 8:14 pm

      Hi Merrie,

      My microwave is 1200watt which is high. If you have a medium setting option you can try that. I only have high.

      Gemma.

  31. Ira on April 22, 2018 at 5:49 pm

    Hi Gemma
    Thank you for sharing this awesome recipe. I can’t wait to try it soon.. thank you again. I love all your cooking here

    • Gemma Stafford on April 23, 2018 at 2:15 am

      Hi Ira,
      Thank you so much for your ind words. I appreciate your kind support,
      Gemma 🙂

  32. Mait on April 21, 2018 at 11:40 pm

    Hi Gemma,
    I am Mait from India.
    Can you please mention at what Temperature, this cheesecake should be made in a Convection microwave?

    • Gemma Stafford on April 22, 2018 at 3:06 am

      hi Mait,
      This recipe is designed for the microwave oven, without the convection oven selected.
      You can use the convection oven for this if you wish, and then it will be 325F/160C.
      you will know when it is done as it will feel firm to the touch at the sides and giggle in the middle. Switch off the oven and allow it to sit for a few minutes, then remove to room temperature, it will continue to set up until it is cold.
      I hope this is help, thank you for being in touch,
      Gemma 🙂

      • Binu on April 22, 2018 at 7:39 am

        Hello, wanted to try this cheese cake. I had the same question.If I were to bake in an OTG, should I bake at the above temperature 160C? Any idea for how long?Do I need a water-bath , like in your Japanese cheese cake recipe? This would be my first time baking cheese cakes, hence asking. TIA.

        • Gemma Stafford on April 23, 2018 at 11:15 am

          hi Binu,
          the problem with an OTG is that the food gets very near the elements, which can result in over-baked tops and bottoms, and under-baked centers.
          So, I suggest you preheat to the required temperature, 160C is a good starting point, then watch it, be prepared to turn it down further if is is baking too quickly. Remember this type ofbake is a bit like a custard, take it easy. I cannot advise as well as I wish to as these ovens vary so much. Do read your instruction book carefully too. Use a water bath if you wish, it will keep the bake cool, but it will not prevent the top over-baking!
          Gemma 😉

  33. Shamira on April 1, 2018 at 6:53 pm

    Hi! Thank you, for this wonderful recipe.
    I love any type of Cheesecake. Even i don’t have oven.

    I hope you can bake lasagna, one of my best favorite.

    more power,
    God Bless!

  34. Louise K on March 31, 2018 at 10:11 pm

    You don’t say what size pan to use, is it 8 or 9 inches, or doesn’t it matter?

    • Gemma Stafford on April 1, 2018 at 11:18 am

      Hi Louise,

      The pan is 8 inches but you can also use a 9 inch if that is what you have. It doesn’t matter.

      Gemma 🙂

  35. Nabila on March 30, 2018 at 3:00 am

    Hi Gemma,
    This is Nabila Chowdhury from Bangladesh.I am a big fan of yours. I tried your scones recipe and turned out perfect. In this Chesses cake you have added cream. Could you please share how to make cream easily at home as cream is very expensive here. May God help you in your endeavors.

    Thank you

    • Gemma Stafford on March 30, 2018 at 4:10 am

      Hi Nabila,
      Thank you for your kind blessings, I appreciate them.
      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. It is not possible to make this cream, it is separated from the cows milk. buffalo milk produces a great cream too, and that may be more readily available to you.
      Other than that you will need to find a cream which can be set with gelatin or agar agar. You will need to be familar with agar as I tend to use gelatin. Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
      You can do this over a pan of hot water too.
      Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      Gemma 🙂

  36. Esther on March 23, 2018 at 8:38 pm

    WOW!! I made this this evening and it was amazing!! I read through the reviews cause I was concerned about not having cream, so I combined all of the recommendations! I used 1/3C of sour cream, 1/3C of milk & added 1/4C of corn starch mixed with milk to get the stiffness I prefer in cheesecake vs custard. It really paid off. I put lemon zest also. Thanks for this recipe it’s brilliant! The crust is amazing also. Added 2 TBS of sugar with the melted butter.

    • Gemma Stafford on March 24, 2018 at 3:35 am

      Wow!
      So very well done to you, you are a food scientist! Really it does help to understand what makes things work. Keep a recipe book by your chair and read it, it really helps to inform your thinking when it comes to baking. You clearly just know! Well done, that is the idea.
      For people who do not know what cornstarch is it is also called cornflour, and in its absence you can use plain flour/all purpose flour/rice flour/coconut flour/potato starch to get a really good set and texture.
      Thank you for opening this discussion,
      Gemma 🙂

      • Esther on March 31, 2018 at 9:47 pm

        I’ve made 2 batches today one with coconut extract and 1/4 cup of organic coconut flakes, topped with my pineapple filling; which is just crushed pineapple, corn starch and sugar. It tasted like coconut cream pie! Or piña colada. The other batch with lemon extract, lemon curd and lemon zest. SO delicious. Thanks again! I’ve been sharing lot’s of cheesecake with family and friends and they all love it! I can’t wait to try out more flavors, I’m going to attempt a peach one next, I have these wonderful flavor concentrates and the possibilities are endless.

        • Gemma Stafford on April 2, 2018 at 6:01 am

          Well done you!
          That really does sound delicious. Thank you for sharing these ideas with us, and with other Bold Bakers, I appreciate it.
          Thank you for being with us,
          Gemma 🙂

      • Sherrie on April 24, 2018 at 11:25 am

        I was wondering what type of cream is supposed to be used?

        • Gemma Stafford on April 25, 2018 at 1:56 pm

          This cream Sherrie doesn’t have to be whipping cream, it can be any regular table cream or pouring cream.

          Gemma.

  37. Kiki Damayanto-Amar on March 23, 2018 at 12:19 am

    Hi Gemma… I have cream cheese & yogurt in my fridge right now. Can I replace cream with yogurt? Because you used sour cream/yogurt in 1 minute microwave cheesecake recipes. If so can you suggest the measurement?

    • Gemma Stafford on March 23, 2018 at 3:25 am

      Hi there,
      Yes, in cheesecake I have done this, and it is good!
      You need to get the volume the same as the recipe, so the same measure of yogurt as cream, it is not so rich, but it works well.
      I would add a tablespoon of flour to this, cream tends to thicken the mix, so it may need a little help. I think it is worth a try! You could try a mug sized version first, recipe here (https://www.biggerbolderbaking.com/microwave-cheesecakes/).
      Gemma 🙂

  38. danielle on March 21, 2018 at 7:44 am

    hi i don’t have any cookies can i make a crust with almond meal?

    • Gemma Stafford on March 22, 2018 at 5:17 am

      Hi Daniele,
      Yes, Almond meal,flour and a little butter, you can bake this off before you add the cheesecake batter. Do it in the cup/bowl, check it as it bakes. This will be a littel experiment for you. 1 tablespoon flour, 1 tablespoon almond flour, 1 tablespoon sugar, 1 tablespoon butter. This may be a lot for one recipe, but you can cut it down, there are three teaspoons in a tablespoon! This will be your own recipe, try it!
      Gemma 🙂

  39. Temitokpe on March 18, 2018 at 10:32 pm

    Hello Gemma ..so I was wondering if I could use a springform pan for the cheescake recipe???..😙

    • Gemma Stafford on March 19, 2018 at 9:22 am

      Hi there,
      Only if you can use it in the microwave. You cannot use metal in the microwave, but you probably know that. Silicon/ceramic/oven proof glass are best,
      Gemma 🙂

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