Creamy Microwave Cheesecake 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!

THE BEST CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
• Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
• For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
• Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.

EASY 3-MINUTE MICROWAVE MUG CHEESECAKE

Steps:

• Combine graham crumbs and butter; press onto bottom of a microwave-safe mug. (Spray inside of mug with cooking spray if you want to remove cheesecake after microwaving.)
• Stir cream cheese with a fork in a small bowl until smooth. (If necessary, microwave it for a few seconds to soften and remove lumps.) Mix in sugar, sour cream and vanilla until blended Add egg and mix until fully incorporated. Pour over crumbs.
• Microwave on MEDIUM (50% power) for 1 min. If needed, microwave an additional 20 to 40 sec. or until edge begins to set, but cheesecake it is still a little wet and shiny in the center. (Do not overcook.) Cool for 10 min. before placing in the fridge for at least 1 to 2 hours or until set.

CREAMY MICROWAVE CHEESECAKE

Steps:

• Combine cream cheese, sugar, egg, and vanilla until smooth.
• Stir in sour cream.
• Put the prepared pie crust in a glass pie dish.
• Pour mixture into crust and place in microwave.
• Cook on medium-high power for 8-10 minutes or until center is almost set.
• Chill for at least 3 hours.
• Top with your favorite topping.

MICROWAVE CHEESECAKE - SUGAR FREE

Steps:

• *Use a heat-stable sweetener such as Splenda.
• Place cream cheese in medium microwavable mixing bowl. Microwave at 50% (Medium) power for 1 minute, or until soft. Add sweetener, salt and cream. Beat at medium speed of electric mixer until blended. Beat in eggs and lemon juice. Microwave at High for 4 to 7 minutes until very hot. (start with 4 minutes, or you might cook it in the mixing bowl) Pour into microwavable pie plate and Microwave at 50% (Medium) power for 7 to 15 minutes, or until almost set in center. Cool slightly and spread with the sour cream.
• Chill at least 6 hours before serving.

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.

MICROWAVE MUG CHEESECAKE

Steps:

• In a 1 cup or larger microwave proof mug, beat the cream cheese until light and fluffy with a small whisk. Mix in the sour cream, sugar, egg, lemon juice and cornstarch. Whisk about 2 minutes until light. Alternatively, the mixture may be mixed in a small bowl with a hand held electric mixer and then poured into the mug. Add any "mix-ins.
• Microwave on medium for 2 1/2 minutes* (in a 650 watt microwave). Since microwave powers are different, you may need to experiment. You want the center to just start to bubble, and then stop cooking. If it is allowed to bubble and cook further, the mixture will "break" and you'll need to start over. Make a note of the successful cooking time for your microwave. Take out of the microwave and let cool to room temperature and then refrigerate until fully chilled, about 1 1/2-2 hours. If any liquid has formed, carefully pour out.
• Sprinkle with mixed graham cracker mixture and top with any topping of your choice.