Microwave Cheesecake
Easy Microwave Cheesecake Recipe (No Oven, No Butter!) by Hyosom
Enjoy a rich, creamy, and fluffy cheesecake made with cream cheese, even without butter! This recipe uses your microwave for a quick and simple dessert. It’s delightfully sweet and satisfying. Makes approximately 2 servings (using rice bowls).
Cheesecake Batter Ingredients
- 100g softened cream cheese
- 65-75g sugar (adjust to taste)
- 1 large egg
- 30g milk
- 20g vegetable oil (e.g., canola, grapeseed)
- 1 tsp vanilla extract (or lemon juice)
- 100g cake flour (or all-purpose flour)
- 4g baking powder
Garnish
- A little powdered sugar
- A little powdered sugar
Cooking Instructions
Step 1
In a large bowl, place the softened cream cheese. Use a whisk or spatula to break it down until smooth and creamy. Then, add the sugar and mix thoroughly until the sugar is fully dissolved and well combined with the cream cheese. This step ensures a smooth texture and enhances the cream cheese flavor.
Step 2
Next, add the egg. Crack the egg into the bowl and gently whisk it in until well combined, ensuring the yolk and white are fully incorporated. For an even smoother batter, add the egg in two or three stages, mixing well after each addition.
Step 3
Now, add the liquid ingredients to contribute moisture and richness. Pour in the milk, vegetable oil, and the vanilla extract (or a splash of lemon juice for brightness). Whisk everything together until all the ingredients are uniformly blended.
Step 4
It’s time to add the dry ingredients that will give the cake its structure. Sift the cake flour and baking powder together into a fine mesh sieve. Sifting prevents lumps and helps aerate the batter, leading to a lighter, fluffier cake.
Step 5
Gently fold the sifted dry ingredients into the wet mixture. Mix only until just combined, ensuring no dry streaks of flour remain. Be careful not to overmix, as this can result in a tough cheesecake. Use a spatula to scrape the sides and bottom of the bowl to ensure everything is incorporated.
Step 6
Prepare your microwave-safe containers. Any sturdy, microwave-safe bowls or ramekins will work. For this recipe, we’ll use two standard rice bowls. Ensure they are appropriately sized for the batter.
Step 7
Lightly grease the inside of your chosen containers with a thin layer of vegetable oil. This will prevent the cheesecake from sticking and make it easy to remove once cooled. You can use a paper towel to spread the oil evenly.
Step 8
Pour the cheesecake batter into the prepared containers. Fill them only about 50-60% full. This is crucial as the cheesecake will puff up during cooking. Avoid overfilling to prevent spills.
Step 9
Now, it’s time to cook the cheesecake in the microwave! Microwave on high (700W) for approximately 2 to 2 minutes and 30 seconds. Cooking times may vary slightly depending on your microwave’s power. The cake should be set but still slightly soft in the center.
Step 10
Once cooked, carefully remove the cheesecake from the microwave and let it cool completely. It’s important to let it cool down thoroughly before attempting to unmold or garnish, as it will be delicate when warm. After it has cooled, dust the top with powdered sugar using a fine sieve for a beautiful finish. For an extra treat, drizzle with honey or your favorite syrup before serving. Enjoy your delicious homemade cheesecake!
