Quick and Easy Microwave Cheesecake in 5 Minutes
A 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.
Equipment
Ingredients
- 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
Instructions
- 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.
- Now add 1 medium-sized egg and ½ tsp of vanilla essence and whisk well to mix everything.
- 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.
- Microwave the bowls for 5 minutes (30 seconds at a time at 50% power).
- After microwaving, refrigerate the bowls for 1-2 hours.
- Invert the bowl over the plate and serve it with some blueberries.
