5 Minute Microwave Cheesecake Recipe By Tasty Food

5-MINUTE MICROWAVE CHEESECAKE RECIPE BY TASTY

Steps:

• Melt the butter in a small microwaveable ramekin. Tilt the ramekin to coat the sides.
• Crush the graham crackers into fine crumbs, then add to the ramekin with the butter and mix well. With a spoon, press the crust evenly against the bottom of the dish.
• In a small bowl, combine the cream cheese, sugar, and vanilla, stirring until there are no lumps.
• Spread the filling on top of the graham cracker crust.
• Microwave for at least 4 minutes, 45 seconds at a time, at half power. Make sure the cheesecake does not bubble over the sides of the ramekin.
• Chill in the freezer for at least 30 minutes, until completely cool to the touch.
• With a knife, loosen the edges of the cheesecake, then invert onto a plate, or eat straight from the dish.
• Top with a few raspberries.
• Enjoy!

MICROWAVE CHEESECAKE

Steps:

• In a 10" microwave-safe pie plate, melt butter (loosely covered) on 100% power (HIGH) for 1 minute.
• Add the crumbs and sugar, and mix well.
• Press crumb mixture on bottom of plate.
• Cook on 100% power (HIGH) for 1-1/2 minutes, rotating dish once.
• In a large microwave-safe bowl, beat cream cheese, then gradually beat in condensed milk until smooth.
• Add eggs and lemon juice, and mix well.
• Cook at 70% power (MEDIUM-HIGH) for 6 to 8 minutes, or until hot, stirring every 2 minutes.
• Pour into prepared crust, and cook on 50% power (MEDIUM) for 6 to 8 minutes, or until center is set, rotating the pie plate once.
• Top with sour cream.
• Cool, and chill for 3 hours.
• Serve as is, or optionally, top with fruit.
• Store cheesecake covered in refrigerator.