An optional crust on the bottom, sometimes prebaked; a filling, which can be either savory or sweet; and an optional topping, such as fruit, sour cream, cookie crumbs, or chocolate. Microwave Cheesecakes are made up of two or three components layered in a special pan called a Springform or in a solid baking pan. Its filling should be handled as baked custard because it is made of egg protein and settles into a semi-rigid gel.
A Microwave cheesecake is essentially an unstirred custard baked in the oven, sometimes referred to as a flourless cake, although it can also be unbaked or generally shaped in a dessert ring with a springform pan, then simply refrigerated before unmolding. It is delicate to direct heat or overcooking when baked. Typically, a crackdown on the center is the outcome.
Although a cheesecake can be salty (and is frequently served as an appetizer with crackers), most of us associate the word with a decadent, sweet dessert. Depending on the ingredients and mixing techniques, the texture can range widely, from being light and airy to dense and rich to smooth and creamy.
- 4 pieces Digestive biscuits
- 2 tbsp Melted butter
- 1 cup Cream cheese
- ¼ cup Sugar
- 1 Egg (medium-sized)
- ½ tsp Vanilla essence
- ¼ cup Heavy cream
- Take 2 ramekin bowls and grease them with melted butter and keep them aside.
- Take 4 pieces of digestive biscuits and finely crush them with a hammer.
- In a bowl, add crushed digestive biscuits and melted butter and mix well to make crumbs.
- In a greased ramekin bowl, add approximately 3 tbsp of crumbs and press it with a spoon to make a smooth and even layer and set aside.
- In a separate bowl, add cream cheese, and sugar and whisk for a while.
- Add ¼ cup of heavy cream and whisk again to make a smooth and thick cream cheese batter.
- In a ramekin bowl, add a cup of thick cream cheese batter over the top of the crumbed layer.
- After microwaving, refrigerate the bowls for 1-2 hours.
- Invert the bowl over the plate and serve it with some blueberries.