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You can see the cheesecake in the foreground is creamy-smooth on top, but the one in the background has a "broken" surface. It will still be fine, but the texture will be different. You want creamy-smooth perfection. It only took 33 seconds in my microwave oven, but I have a very powerful microwave oven of 1200 watts.
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JIFFY CHEESECAKES WITH A CREAMY TEXTURE
This has got to be the easiest cheesecake to make, the quickest
and, believe it or not, one of the yummiest cheesecakes with a creamy,
not-too-soft texture. The most difficult part will be waiting for the
cheesecake to chill. I stick the cheesecakes in the freezer to hurry up
the process. It works!
Tip: Keep the egg yolks...add to another couple of eggs and make scrambled eggs.
Tip: Keep the egg yolks...add to another couple of eggs and make scrambled eggs.
If you like easy desserts, this is one of them. I think it is no secret that many of us like shortcuts in the kitchen from time to time.
For the best texture you want to stop the cooking before the cheesecake surface “breaks.” That is one of my expert tips. Room temperature cream cheese will work better.
These mini-cheesecakes are bound to become a favorite among your cheesecake recipes. Keep leftover cheesecake covered with plastic wrap over top of the ramekin in the fridge.
You can change up the flavor of this cheesecake with different extracts. If you like you can crumble a low-carb cookie over top or mini chocolate chips. I always use full-fat cream cheese and large eggs.
INGREDIENTS:
4 oz regular cream cheese (125 g)
1 cup sour cream (250 mL)
1/4 cup egg whites (60 mL)
1/4 cup powdered sweetener of choice (60 mL)
Liquid sweetener to equal 2 tbsp sugar (30 mL)
1 tsp lemon juice (5 mL)
1/2 tsp vanilla extract (2 mL)
1/4 tsp xanthan gum (1 mL) Could possibly leave this out (just makes it a bit thicker)
2 tsp sugar-free jam of choice, optional (10 mL)
Crumb Topping (optional):
2 tbsp ground almonds, OR Gluten-Free Bake Mix (30 mL)
Sweetener to equal 2 tsp sugar (10 mL)
Sweetener to equal 2 tsp sugar (10 mL)
1 tsp butter, melted (5 mL)
INSTRUCTIONS:
In food processor, process cream cheese, sour cream, egg whites, powdered sweetener, liquid sweetener, lemon juice, vanilla extract and xanthan gum until smooth.
Pour evenly into 2 small ramekins and drop blobs of jam on the surfaces, if using. Swirl in (not stir in) with a knife. Microwave individually on high 33 seconds in a 1200 watt microwave oven. (You want to stop the cooking before the cheesecake surface “breaks.”) If the wattage is half that amount, you may need to microwave the cheesecake a lot longer. Look through the microwave door and just as the cheesecake starts to rise, stop the cooking.
Chill in the freezer about one hour to speed the chilling process. If you accidentally freeze it solid – not to worry – place in the refrigerator until soft.
Crumb Topping (optional): In small bowl, combine ground almonds, OR Gluten-Free Bake Mix, sweetener and melted butter. Sprinkle chilled cheesecakes with crumb topping
Helpful Hints: Even if you overcook the cheesecake, it will still be quite good, but the texture will just not be as creamy-good. It may take one or two tries to get the timing for your microwave oven, but once you do, this will be your go-to recipe for cheesecake in a jiffy! The cheesecake servings are huge, so you can easily eat half and the other half the next day, if you have that sort of will power. My ramekins are wider and more shallow than a coffee mug. A coffee mug may be used but again the timing will differ. You can add any swirl ins that you prefer such as sugar-free chocolate chips or a little chocolate sauce or whatever. If you use the sugar-free jam, it will bring the carbs up by the carb count of the jam.
Yield: 2 huge servings
1 serving
384.3 calories
12.3 g protein
33.9 g fat
7.5 g net carbs