Microwaved Ny-Style Cheesecake

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Microwaved NY-style Cheesecake. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Microwaved NY-style Cheesecake is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It's simple, it's fast, it tastes yummy. Microwaved NY-style Cheesecake is something that I have loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Microwaved NY-style Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Microwaved NY-style Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few ingredients. You can have Microwaved NY-style Cheesecake using 11 ingredients and 11 steps. Here is how you can achieve it.

I adjusted the amounts of the NY cheese cake recipe for a bread maker to be able to make it using a small tub of yogurt (80 g).

The cake got overbaked when I made it in my bread making machine, so I tried it in a microwave.

I could make this cake using 100 g of cream cheese + 1 portion of Kiri (18 g).

If you use a small tub of yogurt (80 g), you won't have any leftover.

You can use any type of microwavable container! You can omit the cake base. Recipe by Miho07

Ingredients and spices that need to be Make ready to make Microwaved NY-style Cheesecake:

1. 120 grams Cream cheese
2. 50 grams Sugar
3. 80 grams Plain yogurt
4. 1 medium Egg
5. 2 drops Vanilla essence
6. 15 grams Cake flour
7. 2 tsp Lemon juice
8. 80 grams Heavy cream
9. Cake Base:
10. 30 grams Biscuits
11. 15 grams Margarine

Instructions to make to make Microwaved NY-style Cheesecake

1. Put the margarine in a heat resistant container, and microwave for 30 seconds at 1000 W to melt.
2. Put the biscuits in a thick resealable plastic bag, pound them with a rolling pin, add the melted butter from Step 1, and mix.
3. Place the mixture from Step 2 into a silicone cake mold (or a silicone case), and press it hard to make the cake base.
4. Put the cream cheese in a heat resistant bowl, cover with cling film, and microwave for 50 seconds at 1000 W to soften. Add the sugar, and mix well.
5. Mix together until it turns whitish and smooth. Add the yogurt in a few batches, and mix well.
6. Add the beaten egg a little at a time, and mix. Add the vanilla essence.
7. Sift in the cake flour, and mix together. Add the lemon juice and heavy cream, and mix well.
8. Pour the batter into the cake mold, straining through a sieve. Cover with cling film, or use a microwavable lid, and microwave for 8 minutes at 500 W.
9. Take the cake out of the microwave, and let it cool covered. (I opened the lid to take a photograph.)
10. Chill in the fridge, and it's done!
11. If you make this in a regular-sized silicone cake mold, the cake will be flatter. But it's easy to eat if you cut the cake into sticks.

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