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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.

4.45 from 109 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!
Recipe Notes

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.

Bake: Bake this cheesecake in the oven at 325oF(160oC) for roughly 40-45 minutes. 

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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397 Comments

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  1. Pamelalynne on April 19, 2019 at 2:29 pm

    Gemma Gemma,

    Lol. I have read several recipes for low carb cheesecakes and I know I can do this one with lakanto sugar but…. it’s the graham crackers that I need to sub. So the low carb cheesecakes say to use almond flour and butter for the crust. Do you think this will work?
    Thanks

    • Pamelalynne on April 21, 2019 at 7:26 am

      Hi Gemma
      So for the crust I ground up about 1/2 cup of almonds and used 1 1/2 cups of almond four. Will let you know how it turns out.

      • Gemma Stafford on April 22, 2019 at 12:43 pm

        Please do, i like the sounds of this already!

      • Pamelalynne on April 24, 2019 at 8:28 am

        It turned out very good. Everyone liked it.
        I used Monk sugar and no problem.
        Only with me. ☹️
        I must have an aversion to non sugar sweetners. I have tried them all and they still have an aftertaste to me.

        • Gemma Stafford on April 25, 2019 at 2:45 am

          Hi Pamelalynn,
          Yes! I am happy to hear that this worked for your family. These sugars do tend to have a different taste, and I think it is just a matter of getting used to this. You can use these 1/2 and 1/2 too and gradually increase the monk. If there is an alcohol sugar included in this see which one it is. Changing that may also help.
          Good that you are baking with us, you will get there with the changes!
          Gemma 🙂

    • Gemma Stafford on April 22, 2019 at 12:59 pm

      Hi there, we are actually going to share a sugar free keto cheesecake recipe very soon! In the meantime, you can go with out a crust or you can make a mixture of almond flour egg and coconut oil, like this crust Liv created for her pumpkin pie – https://www.biggerbolderbaking.com/gluten-free-pumpkin-pie/ – i hope that helps.

  2. Gautham Sanmugam on April 2, 2019 at 12:21 am

    hi Gemma. If I were to have a 800 watt microwave how do I go about? what is the suggested time intervals to go with? or can I simply use the oven as well? if I can use the oven what should be the temperatures? thank you
    tried your tiramisu before and it was awesome

    • Gemma Stafford on April 3, 2019 at 2:13 am

      Hi there,
      It depends on the technology of your oven. You will need to monitor this bake, you will test it after about 3 minutes, press your finger to the top, when it feels firm to the touch, it is done. It will finish out as it cools.
      In an oven you will bake this at 160C/320F for about 40 minutes, again you have to monitor it.
      Do try the mug recipes too, that will teach you about your oven (https://www.biggerbolderbaking.com/gemmas-mug-meals/),
      Gemma 🙂

      • Gautham Sanmugam on April 3, 2019 at 2:17 am

        Thank you very much 🙂

  3. ruth on April 1, 2019 at 9:09 am

    what kind of micriwave do you use. Mine is just a simple microwave 800wat Samsung. It does not have a fan . I cook bacon in it and porride, and rice but not sure if I can bake in it.

    • Gemma Stafford on April 3, 2019 at 2:05 am

      Hi Ruth,
      My microwave is right up to date, it is a Panasonic Inverter microwave, and it is 1.200 watt.
      There is a difference in technologies, in the way the microwaves are distributed in the food, in more modern microwaves. However, this does not mean that your oven will not bake successfully. It may take a tad more time, and you may need to reposition the pan through the bake time, but you will only know this if you try. So, start with a mug recipe, say a cheesecake one (https://www.biggerbolderbaking.com/gemmas-mug-meals/) list here, see how that works for you, then you will know. Keep a note of the timing and check a couple of times for doneness. A touch to the top of the bake will tell you if it feels firm, then that is it! Stand it for a minute or so to cool.
      I hope this is of help,
      Gemma 🙂

  4. ruth on April 1, 2019 at 8:39 am

    Hi Gemma can I use double cream and philladelphia cream cheese.

    Is the cheesecake ok to freeze. If so for how long

    • Gemma Stafford on April 1, 2019 at 9:47 am

      Hi, yes this will freeze for up to 2 weeks. Enjoy!

  5. Joey Wilson on March 29, 2019 at 9:08 am

    Wow! Thank you for this recipe. Made it and it was better than the jello cheesecake in a box.

    • Gemma Stafford on March 31, 2019 at 3:28 pm

      I’m absolutely thrilled to hear that!! Really glad you liked it.

      Best,
      Gemma.

  6. Bonnie on March 27, 2019 at 9:08 am

    Hi Gemma. Anxious to make this microwave cheesecake. Sadly, am still confused about the type of cream used in the recipe, despite having read all the comments. Should whipping cream (thick, pourable liquid) or sour cream (spoonable out of the container) be used?

    • Gemma Stafford on March 27, 2019 at 3:39 pm

      Hi,in this recipe i’m referring to regular whipping cream.

  7. Marilyn Paladino on March 27, 2019 at 6:02 am

    Can I use Stevia in place of sugar?

    • Gemma Stafford on March 27, 2019 at 3:32 pm

      Yes, that will work in this recipe.

  8. Amirah on March 24, 2019 at 10:50 pm

    Hello, I want to know if cream can be replaced with normal diary milk

    • Gemma Stafford on March 25, 2019 at 9:59 am

      Hi, in this recipe i would stick with cream for the right texture, in some recipes that’s ok.

  9. Connie on March 23, 2019 at 5:37 pm

    Hi Gemma,

    Can I replace the sugar with some other kind of sweetner?

    • Gemma Stafford on March 25, 2019 at 11:59 am

      Yes, i like Lakanto or swerve 😀

  10. Jackie on March 19, 2019 at 3:46 am

    Hi Gemma: made the cheesecake last night and all I can say is WOW, easy, delicious and anxious to take to work. Will certainly be relying on this recipe forever. Thank you so very, very much for sharing. By the way I used 35% cream, what would happen if I used the same amount if sour creme? Have a wonderful day. Jackie in Toronto ~ Ontario ~ Canada.

    • Gemma Stafford on March 19, 2019 at 11:02 am

      I’m delighted to hear that!

  11. Gemma Stafford on March 16, 2019 at 8:47 pm

    Hi,
    Yes you can. I would bake at around 325oF for roughly 40 minutes. I haven’t tried it so keep an eye on it in the oven.

    Best,
    Gemma.

  12. Sajida Rehan on March 10, 2019 at 9:36 am

    Can I use a stand mixer for this? If yes, then which attachment should I use the whisk or the K beater

    • Gemma Stafford on March 11, 2019 at 9:37 am

      Hi, yes you can use a k beater or the whisk attachment.

      • Sajida Rehan on March 12, 2019 at 9:46 am

        Thanks a lot for the very prompt response! I’m definitely rgoing to try it.

        • Sajida Rehan on May 1, 2019 at 4:39 am

          Tried it last night. Came out lovely. I used puck soft cheese. While mixing the mixture felt too runny so I added a tablespoon of plain flour as well as four portions of processed cream cheese (about 40grams) as the soft cheese package was 200 grams. I crushed whole wheat crackers for the base . The taste and texture were awesome. Also made strawberry sauce to go with it. My family loved it. Thanks for the easy recipe.

          • Gemma Stafford on May 1, 2019 at 8:48 pm

            I love to hear that!!

            Thanks for trying it out,
            Gemma.

  13. Helen LoVetre on March 9, 2019 at 7:46 pm

    Hi Gemma,
    I wanted to know if your Japanese cheesecake is served after baking, cooling and then refrigeration or is it served at room temp after baking and cooling to room temp
    Thanks,
    Helen

    • Gemma Stafford on March 11, 2019 at 9:46 am

      Hi, yes you want to allow it to cool before serving.

  14. Sara on March 9, 2019 at 9:14 am

    Hi can you please tell me what’s the link of the microwave mold?
    Thanks

    • Gemma Stafford on March 9, 2019 at 5:12 pm

      Hi Sara,

      The link is in the written recipe on this page. It’s in the 2nd instruction.

      Best,
      Gemma.

  15. Aditi Thakur on March 9, 2019 at 2:08 am

    Hey Gemma ! I wanted to ask if we can use your home made graham crackers and cream cheese for this cake ?

    • Gemma Stafford on March 9, 2019 at 7:00 am

      Hi,

      Great question. Yes you can for the graham crackers. For the cream cheese it’s a little harder to get it super super smooth like store bought but if you can yes you can use it. I recommend adding in a little cream or milk whiles it’s blending to get it really, really smooth.

      Best,
      Gemma.

  16. San on March 3, 2019 at 11:57 am

    Hi Gemma. My batter has gone runny even after I was precised about the quantities. Help!

    • Gemma Stafford on March 5, 2019 at 12:50 pm

      Hi, it might just need to be cooked linger, that’s all!

  17. Sana on March 3, 2019 at 9:43 am

    Can I add melted white chocolate to the cake? Not as the topping but as an ingredient?if yes then how much?

    • Gemma Stafford on March 5, 2019 at 12:48 pm

      Yes, i would add 1/4 cup. YUM.

  18. elemarie on March 2, 2019 at 3:36 am

    hi miss Gemma. can I use a toaster oven. if can, what temperature and how many minutes to bake? thank you.:-)

    • Gemma Stafford on March 3, 2019 at 8:15 pm

      Yes you can 🙂

      350OF and for roughly 10 minutes
      Gemma.

      • elemarie on March 4, 2019 at 1:22 am

        thank you!!!!

  19. Chloe Galura on March 2, 2019 at 1:50 am

    Hi gemma can I use a cake pan here ?If so do I need parchment paper?

    • Gemma Stafford on March 2, 2019 at 9:35 pm

      Yes you can, and yes i would line it too.

  20. twinklepix on February 28, 2019 at 8:53 pm

    My nephew wants me to make him this! I have so many of your recipes that I want to try! I better get baking! 😀💚🍰💕🍀

    • Gemma Stafford on March 1, 2019 at 1:31 pm

      I am delighted to hear that!

  21. Yvonne ellerbee on February 25, 2019 at 2:06 pm

    Can you tell me a very good brand of vanilla extract to use?😀

  22. Dnisey on February 25, 2019 at 2:03 pm

    I baked chocolate chip cookies in a pie pan. I allowed it to fall in the middle. I then mixed up this recipe and poured it over the cookie.

    • Gemma Stafford on February 25, 2019 at 3:55 pm

      YUM, great job!

  23. Donna Mae on February 16, 2019 at 12:28 pm

    I am going to try the 5 minute microwave cheesecake in the morning.. but did I see a recipe it was there and then gone for a berry tiramisu recipe??

    • Gemma Stafford on February 16, 2019 at 4:12 pm

      Hi Donna,

      Yes here is Berry Tiramisu

      This is one of my all time favorites so I hope you like it.
      Gemma.

    • Donna Mae on February 17, 2019 at 7:45 am

      Love love it I made it for breakfast….Why not they say eat dessert first…. right???? I’m Irish too….; ) after I sent you that message I decided to make it last night so that it would set up … it’s perfect… that was my breakfast… Bob decided to have pancakes and ham and cheesecake…

  24. Lauranne on February 14, 2019 at 5:18 pm

    I just made this for my loving Michael for Valentines day. He asked for an extra big slice. It was delicious. Of course I used a gluten free crumb crust. I used half the amount sugar asked for, and I added 1 1/2 Tbsp cornstarch also, because I knew I would be flavoring it with Torani Syrup Blue Raspberry. Which gave it color, flavor and sweetness. For the topping I used plain sour cream with a bit more of the syrup dabbed on and swirled with a toothpick. The sour cream added just the right taste to it. Fabulous! Thank you for sharing your recipe. Now I have a favor to ask you, Gemma, do I have your permission to use a link back here, or your recipe, with my modifications on the Torani site? I will bide by your decision.

    • Gemma Stafford on February 16, 2019 at 4:39 pm

      Hi Lauranne,

      I’m thrilled to hear that! I wouldn’t drop a link in the comments as it can be caught in the spam folder.Sorry.

      Thanks for trying this recipe and your helpful tips for other bakers.
      Gemma.

      • Lauranne on February 16, 2019 at 10:09 pm

        I wonder if I am misunderstood, I desire to share your recipe on another site, the Torani site, along with my modifications. So others could follow the link from there to here, and see your original recipe. But I will not use your link without your permission.

        • Gemma Stafford on February 17, 2019 at 1:27 am

          Hi Lauranne,
          Thank you for asking for permission to do this. I have emailed you a response,
          Gemma 🙂

  25. Kimberly on February 8, 2019 at 12:58 am

    Hi Ms. Gemma. May I ask the shelf life of this recipe? both in room temp and chilled please? at least the estimated shelf life please?

    • Gemma Stafford on February 8, 2019 at 2:11 am

      Hi Kimberly,
      An oven baked cake will have a shelf life of about 5 days when properly stored in an airtight container at cool room temperature. About 7 days when refrigerated, and a month or more in the freezer provided it is properly wrapped.
      When baked in the microwave the cooking process is a bit different so a day or so will be optimal at cool room temperature, perhaps two days in the fridge. The freezer will hold it as fresh as you put it in, again for about one month.
      I hope this is of help,
      Gemma 🙂

  26. Suman on February 6, 2019 at 3:05 am

    Hi Gemma,
    Is it fresh cream or whip cream?

    • Gemma Stafford on February 7, 2019 at 4:57 pm

      Hi, its heavy cream 😀

  27. Montserrat on January 25, 2019 at 8:58 am

    I made this recipe, and it’s totally awesome!! I never thought making a recipe like a cheescake on the microwave!! Im totally shock, thank you so much!! 😁💕

  28. UglyDuckling on January 21, 2019 at 4:17 am

    Hi Gemma,

    Can I bake this in an oven? If so what will be time and temperature at which I should bake?

    • Gemma Stafford on January 22, 2019 at 4:26 am

      Hi there,
      Last question first. I would use either yogurt (about 1/4 cup) or flax egg in place of the egg in this recipe. See the egg substitute chart here (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/).
      Use a water bath when baking a cheesecake, check out the Japanese cheesecake recipe for this, and then monitor the bake. I cannot be sure about the time as I have not done this one in that way.
      I hope this is of help,
      Gemma 🙂

  29. Tomer on January 3, 2019 at 1:39 pm

    Hey Gemma,
    I’ve tried this and it is delicious!
    But the cake really fell (is that the currect term?).. do you possibly know what I might have done wrong?

    Thanks,
    Tomer

    • Gemma Stafford on January 3, 2019 at 4:31 pm

      Hi there, this happens to the best of us you did nothing wrong, its just how the steam reacts with the cream cheese.

  30. Alice Levy on December 30, 2018 at 7:49 pm

    I had high hopes for this but it was a huge fail for me!

    • Gemma Stafford on December 30, 2018 at 8:37 pm

      Aw i am so sorry to hear that, what happened?

  31. Kim on December 30, 2018 at 2:49 pm

    Hi Gemma,
    Thank you for your amazing recipes and tips. I just ordered the pan…can’t wait to try making this in the microwave.
    Cheers,
    Kim

    • Gemma Stafford on December 30, 2018 at 8:43 pm

      It is my pleasure, enjoy!

  32. Alice on December 26, 2018 at 1:05 pm

    Dying to try this! Question I have is, fOr conventional cheesecakes I use a springform pan. I don’t have a springform silicon pan for the microwave snd was wondering how I would unmold the finished cake.

    • Gemma Stafford on December 30, 2018 at 9:20 pm

      If making this in the microwave you need to use the silicon pan otherwise it can be overcooked and stuck to the pan.

  33. marcus donnelly on December 18, 2018 at 2:40 pm

    Microwave for 2- 4 minutes, doing it in 45 second intervals, doing it at HALF power.
    Chill in the freezer for at least 30 minutes, until completely cool to the touch.

    • Gemma Stafford on December 18, 2018 at 5:11 pm

      Great tips! Thank you!

  34. Aliza on December 17, 2018 at 11:46 am

    Can I mix the filling by hand??

    Thanks

    Aliza

    • Gemma Stafford on December 18, 2018 at 2:47 am

      Hi Aliza,
      In the history of baking all of these processes we accomplished with rudimentary tools, a wooden spoon, a wire whisk/balloon whisk, a grater, forks, knives, determination and elbow grease. The elbow grease was the most important thing, for whipping/whisking in particular.
      All can be done with a little hard work,
      Gemma 🙂

  35. Aliza on December 17, 2018 at 11:36 am

    Hi Jemma,

    Can I mix the filling for the cheesecake by hand??

    Thanks

    Aliza

    • Gemma Stafford on December 18, 2018 at 2:44 am

      Hi Aliza,
      sure you can, that will be easy for you,
      Gemma 🙂

  36. Laura on December 6, 2018 at 11:39 pm

    Although I love baking, I’d never actually made a baked cheesecake before. It turned out really well despite certain substitutions (diy cream cheese and lower fat cream, plus I added a sour cream topping which I microwaved for another 1 minute to set). Taking it out of the silicone mould was a little tricky though, but it worked out in the end. I’ll definitely be making this again!

    • Gemma Stafford on December 8, 2018 at 3:15 am

      Hi Laura,
      I think I responded to this already, but just in case!
      Well done you, I love that you made the topping for this. If oyu can get paper liners for the molds that will help a lot. Other than that slice it, and remove one by one, that will be easier.
      Thank you for being in touch,
      Gemma 🙂

  37. crm12088 on December 5, 2018 at 12:41 pm

    How much unsweetened cocoa powder would you add to make it a chocolate cheesecake?

    Thanks!

    • Gemma Stafford on December 7, 2018 at 2:55 am

      Hi there,
      A tablespoon of sieved cocoa powder will do this for you. You will not need to adjust other ingredients at this level.
      I hope this is of help,
      Gemma 🙂

  38. Ethan Balentine on December 4, 2018 at 2:29 pm

    This shit blew up in my microwave!!!
    Amazing!

    • Gemma Stafford on December 4, 2018 at 4:35 pm

      Oh no, was your microwave on full powder?

  39. Pamela on November 25, 2018 at 11:26 am

    Gemma
    I have a question???
    My sil loved this cheesecake but her and my hubby are both diabetic so I was thinking of making this (again) with a nut crust and with a artificial sweetener. Any suggestions? Do you have any nut crusts in your recipes?
    Thanks

    • Gemma Stafford on November 26, 2018 at 2:57 am

      Hi Pamela,
      What a problem diabetes is, a tough one to get on top of, but perfectly possible too.
      This is one of Olivia’s recipes (https://www.biggerbolderbaking.com/gluten-free-pumpkin-pie/) with a nut crust.
      Many times Gluten Free recipes will also suit the needs of people with diabetes, always worth checking these out.
      We did not bake this in the microwave however, so I am not too sure how it will work for you. The cheesecake filling here wil also work in the oven though, and that is worth a try. you can pre-bake the crust for about 10 minutes at 180C/350F then add the filling and bring the temp back to 160C/320F. Then you need to watch it. You will know when it is set.
      I hope this is of help, it is tasty too!
      Gemma 🙂

  40. Pamelalynne on November 22, 2018 at 9:14 pm

    I had to try this cheesecake. It was intriguing to cook in the microwave. Well it’s am one who is here to say:
    It worked and it was a hit at Thanksgiving. No one could believe that it was made in the microwave in 5 min.
    I did put a sour cream layer on the top. 1 cup sour cream, 1-1/2 Tablespoons of sugar, and a teaspoon of vanilla.
    I didn’t get a picture cause they ate it too fast but I do have a picture for the chocolate bundt cake.
    Bravo Gemma. Another good one.

    • Gemma Stafford on November 23, 2018 at 7:28 am

      Hi Pamela,
      I saw your chocolate bundt cake, and it looked dark and delicious, thank you for sharing it here.
      I am delighted you managed the cheesecake, thank you for this lovely review. Thank you too for the frosting tip! very nice, I will have to try it too,
      Gemma 🙂

  41. Darlene Iris Dadula on November 20, 2018 at 1:49 am

    Hi Gemma, can I bake this recipe to oven?

  42. Kristina on November 18, 2018 at 12:37 pm

    Hi Gemma, so after receiving my microwave safe pan I had to give this a try, I didn’t have any graham crackers in the house so I put some ginger snaps cookies in the food processor to use as the crust….cannot wait to try this. I also have a 1200 watt microwave, I did cook in 2 minute intervals but thought mine needed an additional 30 seconds (total 4 minutes, 30 seconds). I also hope my crust wasn’t too wet and that it cooked off well in the microwave! I thought when I watched your video it showed you adding sour cream too and buttermilk….maybe that was another recipe. It looks fantastic and I’m putting it in the fridge now to cool thoroughly and enjoy later tonight! Thank you Gemma 😊🧡

    • Gemma Stafford on November 19, 2018 at 8:44 am

      😀 i’m delighted to hear that!

  43. Stephanie Rollins on November 18, 2018 at 12:23 pm

    How might I make this into a pumpkin cheesecake? Just add a can of pumpkin, cinnamon, all spice? Thank you!!!

    • Gemma Stafford on November 19, 2018 at 8:46 am

      Yes, great idea!

    • DablingD on November 22, 2018 at 10:55 am

      Added 12 ounces of pumpkin puree and spices and an extra egg. In my microwave it took 6 me minutes and is missing some of the cheesecake texture. I think next time I will tweak by adding some more cream cheese. But very tasty.

      • Gemma Stafford on November 23, 2018 at 3:44 am

        Hi there,
        Haha! that was a big change to the ingredients! good for you to try it, experience is the very best teacher. You are right, a bit more cream cheese may very well correct it for you. Carry on baking!
        Gemma 🙂

  44. Monica on November 17, 2018 at 7:50 pm

    Hi Gemma.. ur recipes r always amazing. Though i dont eat eggs but I get so much of inspiration for my bakery and so many new ideas. Pls can u help me with one thing.. in my cheese cake,i use leftover biscuits or broken biscuits as the base. Or i use marie biscuits. Problem is if i add little butter, the base scatters underneath when demoulded or when i slice the cake. If i add more butter, the crust becomes hard and just impossible to spice the cake. Sometimes the crust is left behind and the cake is on the fork. Its really disturbing. Pls help me out with this. Thanks.

    • Gemma Stafford on November 18, 2018 at 2:40 am

      Hi Monica,
      The issue is that Marie type cookies/biscuits cannot absorb the butter in the same way as a wholemeal biscuit, such as Graham crackers, or digestive biscuits. you need to unify the crumb, and this is not happening for you. Change the biscuit! It is not working for you.
      Digestive biscuits are commonly used for this too and unify well to form the crust without adding too much butter.
      I hope this helps, it is my best answer to this issue.
      Thank you for being in touch,
      Gemma 🙂

  45. Doris Patton on November 17, 2018 at 12:58 pm

    Where can I purchase silicone pan that you baked microwave cheesecake ?

    • Gemma Stafford on November 19, 2018 at 8:53 am

      You can get it on Amazon 🙂

  46. Pamelalynne on November 17, 2018 at 10:24 am

    Hi Gemma

    I just ordered the silicone pan to make this cheesecake. It will be here Monday.
    My question is could you add sour cream to the top of this cheesecake? There are some recipes that you do not have to bake again when you put it on top.
    Can’t wait to make this. Going to make for Thanksgiving along with your chocolates Bundt cake.

    • Gemma Stafford on November 19, 2018 at 8:56 am

      Hi there, i dont really think you need to for this recipe, but great question!

  47. Carmen Morales on November 7, 2018 at 3:19 am

    Hi there. In this recipe I use evaporated milk for the cream and sucralose for the sugar and it was delicious.

    • Gemma Stafford on November 8, 2018 at 5:44 am

      Hi Carmen,
      Thank you so much for letting all the bold bakers know this, this is useful information.
      Good to have you baking with us,
      Gemma 🙂

  48. Shikha on November 2, 2018 at 1:33 pm

    Hi,
    I have some confusion regarding the cream… which type of cream is perfect for a baked cheesecake???
    Whipping cream or fresh cream?? I am actually not able to differentiate between whipping cream , heavy cream and fresh cream… it will be very helpful if u solve my problem…

    THANKYOU

    • Gemma Stafford on November 3, 2018 at 4:39 am

      Hi there Shikha,
      This is probably the most asked question here on BBB. The difficulty for me is knowing what you mean by the terms, and this varies from place to place.
      The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. I am sorry, it cannot be actually made!
      I hope this is of help,
      Gemma 🙂

      • Shikha on November 6, 2018 at 7:26 am

        Thankyou so much ❤️

      • Shikha on November 6, 2018 at 9:15 am

        My cream has a specification of
        Total fat – 25g ( per 100g)
        Saturated fat – 16g (per 100g)
        Trans fat – 1g (per 100g)

        So is it the same as u mentioned above of 35% fat content??? Or the total fat must be 35%??

        • Kevin Kurtz on November 6, 2018 at 7:54 pm

          Total fat must be 35%. Is there a ft percentage anywhere? or can you look it up online.

          Best,
          Gemma.

          • Shikha on November 10, 2018 at 11:58 am

            Thankyou so much Gemma and Kevin… ur suggestion turned out to be perfect… I also used flax eggs as a substitute for eggs… and it just turned out great great and great… it was so yummy that my family didn’t even gave me the time to click a picture… I will sure post a picture the next time when I make it… flax egg gel is the best solution for egg substitute in a baked cheesecake… awaiting more amazing recipes of urs… Thanks

            • Gemma Stafford on November 12, 2018 at 7:12 pm

              I’m delighted to hear that, Shikha. Can’t wait to see your photo next time.

              Best,
              Gemma.



            • UglyDuckling on January 21, 2019 at 4:20 am

              Which one works better Cornstarch or flex egg?



  49. Cuci on November 1, 2018 at 10:49 pm

    Hi Gemma !
    Thank you for this recipe. Tried it and was pleased with the result 🙂 Never imagined this was possible in a microwave.

    Looking forward to the Classic Baked NY cheesecake recipe from you. You always seem to find ways to “simplify” a daunting task . Appreciate it 🙂

    All the best to you !

    • Gemma Stafford on November 3, 2018 at 5:24 am

      Hi Cuci,
      I have added this to my list! It actually is not so tricky to make, but we will see if we can make it a bit easier,
      Gemma 🙂

  50. Katherine on October 31, 2018 at 2:00 am

    No sour cream or lemon? Is this the classic new York cheesecake?

    • Gemma Stafford on November 1, 2018 at 8:23 am

      Hi Katherine,

      No this is not a classic baked cheesecake. i will have a recipe for that coming up soon though.

      Best,
      Gemma.

      • Shikha on November 2, 2018 at 1:29 pm

        Very eagerly waiting for a New York style cheesecake…

        • Gemma Stafford on November 3, 2018 at 4:40 am

          Hi there,
          Yum! Me too, must get to that one!
          Gemma 🙂

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