Cheesecakes are always firm favourites. The main recipe is quick and simple enough to make any time; add a topping and turn it into an ideal finale to any dinner party.
If you are a cheesecake fan, you’ll find the microwave the quickest and most failsafe way to cook them. Like a delicate egg custard, the creamy filling needs gentle cooking so as not to dry the edges -— and the microwave is ideal for this.
The basic cheesecake recipe can be served plain; for special occasions add one of the toppings or decorate with grated chocolate.
50g / 2oz butter or margarine
100g / 4oz digestive biscuits, crushed
pinch of ground cinnamon
450g/ 1lb cream cheese
100g / 4oz caster sugar
1.5ml / ¼ tsp salt
100ml / 3 ½ fl oz milk
30ml / 2tbls lemon juice
3 large eggs
How to microwave a cheesecake
Microwave the butter, covered, in a 23cm/9indish at 100% (High),for 45-60 seconds. Mix in the crumbs and cinnamon.
Press the crumb mixture firmly into the base of the dish. Microwave at 100% (High) for 1 ½ minutes, or until hot. Turn after 1 minute.
Microwave the cream cheese in a large bowl at 50% (Medium) for 1 minute. Stir in sugar, salt and milk. Whisk in the lemon juice and eggs.
Microwave filling at 100% (High) for 4 minutes, stirring once, or until the mixture is like custard. Spread the filling in the crumb case.
Microwave at 50% (Medium) for 5-10 minutes until almost set in centre. Do not boil. Turn every 2 minutes. Cool, then refrigerate for 8 hours.
Soured cream topping: Cool the cheesecake for 20-30 minutes. Mix 150ml/ ¼ pt soured cream with 30ml/2tbls caster sugar and spread evenly over the top of the cheesecake. Chill before serving.
Fresh fruit topping: Chill the cheesecake then use 225g/8oz prepared fruit, tossed in lemon juice. Dust top with caster sugar.
Cherry topping: After cooling but before chilling, spread a 390g/13 ½ oz can of cherry pie filling over the top of the cheesecake.
Glacé topping: Mix 45ml/ 3tbls jam such as raspberry, apricot or strawberry with enough lemon juice to give a coating consistency. Pour this over the cheesecake.
Chocolate cream: Melt 75g/ 3oz plain chocolate by microwaving at 50% (Medium) for 2 ½ minutes until soft. Allow to cool, then stir in 150ml/ ¼ pt soured cream. Do not mix thoroughly, but swirl over the top, then chill before serving.
Fruit and nut: Melt 75g / 3oz chocolate as above, then stir in 50g/ 2oz each of chopped dried fruit and chopped toasted almonds. Add 30-45ml / 2-3tbls orange liqueur, spread over the cheesecake and chill.
Kiwi fruit and orange: Pipe 150ml / ¼ pt whipped cream in rosettes. Intersperse with slices of peeled kiwi fruit and orange slices.
If you require a high quality printout of this article, just click on the printer symbol next to ’Share and enjoy’, and we will do the rest.
Get the best website builder available anywhere –SBI! Click here for more information
Return from cheesecake to Home Page
If you want to increase your site popularity and gain thousands of visitors – check out these sites THEY ARE FREE. Spanishchef more than doubled its ‘New Visitors’ last month simply by signing up to these sites:
Follow spanishchef.net on TWITTER