Make a traditional baked New York Cheesecake in about 5 minutes with my Microwave Cheesecake recipe for amazing, creamy baked flavor with less fuss.
- 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
-
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.
-
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.
-
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.
-
Lastly, add the eggs one at a time allowing to fully incorporate between each addition.
-
Pour cheesecake filling over refrigerated crust. Tap on the counter to insure the top is even.
-
Put in the microwave and cook at 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)
-
Remove from the microwave and allow to cool fully before removing from the microwave safe tin. slice and enjoy!
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.