2-Minute Microwave Lime Cheesecake

Submitted by DrGaellon

"Surprisingly, this works. Perfect when you need just a little something for one or two. Adapted from a recipe posted at The Kitch'n. http://bit.ly/OsFMa"

 

• Ready In: 7mins
• Ingredients: 9
• Serves: 2

ingredients

• 1⁄2 cup graham cracker crumbs (or a mixture) or 1/2 cup gingersnap crumbs (or a mixture)
• 3 tablespoons butter, melted
• 1 tablespoon sugar
• 8 ounces cream cheese, softened
• 1⁄3 cup sugar
• 1 lime, zest of
• 2 tablespoons fresh lime juice or 2 tablespoons key lime juice
• 1 egg
• 1 tablespoon potato starch (optional)

directions

1. Combine crumbs with butter and 1 tbsp sugar; stir until sandy in texture. Divide between two pint-sized Mason jars or large coffee mugs. Pack crumbs down into bottoms.
2. Stir remaining ingredients together until smooth. Divide between vessels. Place in microwave for 2 minutes on high (if your microwave does not have a rotating plate, turn vessels 90° after 1 minute). Continue to cook for 30-second intervals until the tops appear dry.
3. Transfer to refrigerator for at least 1 hour before serving. The top will develop a dimple as it cools; top with a dollop of whipped cream to cover it up.

Reviews

[Maito]

This had great flavor and is quicker than the traditional oven baking method, but not quite at the same quality level (the texture is not as smooth and fluffy). I did make these in mugs and ended up cooking them 5 minutes total, not actually til they were dry, but til they were no longer runny. Then I cooled them for at least half an hour before refrigerating them. Prep took a lot longer than 5 minutes, maybe more like 40? So, if you count prep, cook, cool and chill times, you are looking at around 2 to 2.5 hours, for planning purposes. These were definitely worth trying, and are very convenient, especially with regard to the small portion size.

 

[2Bleu]

This recipe works quite well (although it takes a bit longer than 2-minutes since it has to chill) but it's great when you want "little cheesecakes for two". Thanks for sharing the recipe. :)