Microwave custard cheesecake
What is microwave custard cheesecake?
This microwave custard cheesecake is something between cheesecake and custard cream. The bottom and side are made with biscuit crumb crust and the rich cream cheese filling is cooked in the microwave for several minutes.
Cheesecake is very popular, and there are various types of cheesecake, such as baking in the oven or no-bake one. I also love cheesecake and have made quite a lot. One day I had some cream cheese left at home, which was about to expire, so I decided to make cheesecake. Then I searched for an easy recipe that I had never made before, without using an oven or gelatin. And I happened to find a video of cheesecake made in the microwave. It was very similar to making custard cream in the microwave and it looked delicious so I made it.
I cooked the filling in a microwave for a couple of minutes, and it was rich and creamy. My family found it very delicious. Surely if you don’t have an oven, or if you want to make a cheesecake easy and quick, it’s really worth a try.
If you like to know about nutrition and health benefits of cream cheese, click the link below.
Recipe tips for microwave custard cheesecake
Biscuit crumb crust
Normally I use digestive biscuits for biscuit crumb crust, since I like the saltiness of the digestive biscuits which goes very well with creamy cheese cream. Of course, you can use your favourite biscuits.
If you like to spread the crumb only on the bottom of the cake pan (without side), make it with 2/3 of the ingredients. (100g – biscuits / 30g – butter).
Filling
It is not necessary, but if you like a very smooth finish, strain the filling through a fine sieve to remove any lumps before cooking it in the microwave. This will make the filling smooth.
Regarding the amount of flour to add, you can add between 25 – 32g. I think 25g is good for people who like soft and smooth cream. But it may be difficult to cut the cheesecake cleanly. On the other hand, if you add 32g, you will get a slightly chewy and solid finish, and you can cut the cheesecake neatly. Try a couple of times to find the best amount for you.
You can eat the cheesecake after cooling in the fridge for about 3 – 4 hours, but if you eat it the next day, it will have a richer taste. So I often make this cheesecake Saturday evening after dinner and eat it on Sunday. However, eat the cheese cake within the next day, since it contains egg, fresh cream and cream cheese which are perishable.
Making mini cakes
It’s fun to make small cakes, although it takes more time and effort. When you eat, put whipped cream on it, sprinkle it with powdered sugar etc, try various things.
Microwave custard cheesecake
Equipment
- Springform cake pan -18.5 cm diameter
Ingredients
- 150 gram Digestive biscuit for crust
- 60 gram Butter (melted) for crust
- 200 gram Cream cheese (softened)
- 90 gram Sugar
- 2 Eggs (L size 60-65 gram)
- 1/2 teaspoon Vanila essense
- 1 tablespoon Lemon Juice
- 25 – 32 gram All purpose flour
- 200 ml Fresh cream
Instructions
- Preparation : line cake pan with parchment paper.
- To make the crust : pulse digestive biscuits in a food processor, or bash them up in a plastic bag with a rolling pin as fine as you can. Add melted butter to food processor and pulse to mix, or add melted butter to the plastic bag and mix well. The mixture looks like wet sand.
- Transfer the biscuits and butter mixture to the cake pan and press the crumbs firmly over the bottom and the side (2 – 2.5 cm hight) by using the back of a spoon. Place the cake pan in the fridge to make it firm for about 30 minutes or longer.
- To make the filling : put softend cream cheese and sugar in a microwave safe bowl, mix well with a whisk until the cream is smooth. Add eggs one by one and mix well each time.
- Add vanilla essence, lemon juice and mix. Then add flour and mix well. Pour fresh cream into the bowl and mix well. (If you like smooth finish, strain the filling through a fine sieve.)
- Cover the bowl with cling film and microwave for 2 – 3 minutes until one part of the mixture starts to thicken. Remove the bowl from the microwave and stir well with a whisk. Continue cooking and stirring, 30 seconds at a time until the filling becomes thick cream consistency.
- Pour the filling into the chilled crust and level the surface evenly. When the heat is removed, place the cheesecake in the refrigerator and let it cool for at least 3 hours.
Notes
I think it’s a good idea to try to make a small cheesecake with half the amount of the recipe, when some cream cheese is left in the refrigerator. Hope you will try and enjoy this easy cheesecake.
If you like to see another easy cheesecake recipe, click the link below.
Thanks for reading. Bon Appetit!
