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Microwave custard cheesecake

This is something between cheesecake and custard cream. The rich and creamy filling is cooked in the microwave. It is easy to make and delicious.
Prep Time25 minutes
Cook Time5 minutes
Cooling time3 hours 30 minutes
Total Time4 hours
Course: Cake, Dessert
Cuisine: European
Keyword: cheesecake, Custard cheesecake, Microwave cheesecake
Servings: 6 people
Author: okawarishitene staff

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

Be sure to store this cake in the refrigerator as it contains egg, fresh cream and cream cheese which are perishable.