Strawberry Cheesecake Mug Cake 1 Minute Mug Cakes Made in the Microwave (including Vegan, Egg-Free & Gluten-Free Recipes)
Mug Cake, no bake, single serving
Author: Gemma Stafford
4ounces(115g) low fat cream cheese,at room temperature
1cup(8oz/ 225g) sour cream
2egg white, slightly beaten (egg whites in a carton work fine)
1tablespoonflour(prevents liquid from forming)
1tablespoonjam of choice.
graham cracker crumbs
In a bowl, beat the cream cheese until light and fluffy with an electric beater or hand whisk. Mix in the sour cream, vanilla, sugar, egg, lemon juice. Swirl in jam at this time.
CAUTION: Microwave until you see it start to bubble in the center, and then stop cooking. This will take seconds, maybe 20 or more. Take it out and check it. Microwave for short intervals until you see the edge of the cheesecake firm but make sure the center is jiggly. If it is allowed to bubble and cook further, the mixture will "break" and you'll need to start over. Make a note of the successful cooking time for your microwave.
Take out of the microwave and let cool to room temperature and then refrigerate until fully chilled, about 2 hours. If any liquid has formed, carefully pour out. Sprinkle with graham cracker mixture and top with any topping of your choice. Enjoy!