Minute Microwave Cheesecake
August 2, 2012 · by · 269 Comments
Margaret asked me if there was some way to make a quick cheesecake. “I’d love to see a cheesecake ‘in a minute,’” she told me. “Just a single serving size.”
I love a cooking challenge so, with her mandate, I set out to create a simple dessert that:
1. Is made in the microwave in literally about a minute, chilled for 60 minutes and then served up.
2. Is Atkins Induction friendly and filling.
3. Contains less than 5 net carbohydrates.
4. Can be tweaked easily for user-friendliness based on dietary needs.
The spoon in my mouth proves I achieved the desired results.
You might wonder why I added the egg to the recipe. The egg both bulks up the mixture adds protein-rich, low glycemic bulk to the dish, meaning there’s no need for more cream cheese. Eggs also cook quickly, so the dish is finished in less than 2 minutes. Finally, the egg makes this slightly more of a meal, so it’s quite filling.
On busy work-week days, it’s important to have something that you can grab and take to the office. This way, you can spend more time living and less time in the kitchen. These little protein-packed desserts really make life that much more deliciously simple.
Some things to consider before you start microwaving:
- You can substitute high-fat cream cheese and sour cream for a lower-fat product. Just be sure to check those nutritional values; reduced-fat products typically contain added sugar.
- You can use egg white in place of the entire egg if you need to further cut the fat.
- If you have no sour cream, you can use greek yogurt, as long as you are aware that yogurt is not induction friendly.
- I made my cheesecake in a small, one-cup casserole dish.
- If the eggs scramble and separate slightly, don’t panic. They should integrate into the dish.
- I added fresh, whipped heavy white cream, fresh blueberries, and nut meal as finishing touches (here, only the fresh-whipped cream is induction friendly).
- This recipe is Induction Friendly, ovo-lacto vegetarian friendly, sugar-free, gluten-free, and only 2.5 net carbs per ample, cup serving.
The ingredients coming together in the bowl before microwaving.
Minute Microwave Cheesecake
2 ounces cream cheese, softened2 Tbsp sour cream
1 egg
½ tsp lemon juice
¼ tsp vanilla
2-4 Tbsp sugar replacement sub (taste as you go)
Mix all ingredients thoroughly in a microwave-safe bowl. Cook on high heat for 90 seconds, stirring every 30 seconds incorporating all ingredients. Refrigerate until serving.
Optional: Top with fresh fruit, whipped cream and nut meal.
Makes one, one-cup serving.
Nutritional Information per serving: Calories: 299, Carbohydrates: 2.5 g, Fiber: 0 g, Net Carbohydrates: 2.5 g, Protein: 11 g, Fat: 27.6 g.
http://yourlighterside.com/2012/08/minute-microwave-cheesecake/
5 Minute Chocolate Fudge S’mores Mug Cake.
Oh hi!
You know… NO BIG DEAL.
And another.
Annnnnd maybe another. Oops.
In minutes, with a few tweaks and twists and makeshift graham crusts and marshmallow middles, I had a s’mores mug.
And it was just SO… FUDGEY.
And you know what?
This is like, A BILLION TIMES BETTER.
This is a much more practical, easier, quicker version of my smore’s cake in a jar, with marshmallows stuffed in the center and even a few healthier adjustments.
I want to marry this mug. Don’t judge me.
[adapted from food network]
makes 1 serving, can easily be doubled
2-3 tablespoons graham cracker crumbs
3 1/2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup whole wheat pastry flour
2 tablespoons unsweetened cocoa powder (mine was dark cocoa, hence the dark color)
1/8 teaspoon baking powder
pinch of salt
1 1/2 ounces milk chocolate (chopped or morsels)
marshmallow fluff, cream or actual marshmallows
Combine 3 tablespoons butter and 1 ounce of chocolate in a small bowl, then melt in the microwave for 20-30 seconds. Set aside. In another bowl, combine remaining melted butter with 2-3 tablespoons of graham cracker crumbs and stir until moistened. Press graham crumbs into the bottom of your mug.
In a bowl. whisk egg, sugar and vanilla until smooth. Add in flour, baking powder, salt and cocoa, stir until a thick batter forms. Stream in melted butter and chocolate, mixing to combine. Fold in remaining chocolate chips. Add half of the mixture on top of the graham crust, then throw on a scoop of marshmallow fluff/cream or a few marshmallows. Add remaining batter on top, then pop in the microwave for 1 minute and 20 seconds to almost 2 minutes. Remove and top with additional marshmallow if desired. You can pop it back in the microwave for 5-10 seconds to make them melty, or pop them directly under the broiler for about 10 seconds to toast if desired. You can also use a kitchen torch if you have one. Sprinkle with graham crumbs!
Notes: If you don’t have whole wheat pastry flour, you can use all-purpose. I would not recommend using regular whole wheat. Additionally, I have made this by substituting coconut butter for the full amount of butter. It was just as delicious, albeit slightly drier. You cannot taste coconut at all. Finally, take into account the power of your microwave. Mine has a mind of it’s own and is insanely powerful, so I cooked this on 80% power. Judge accordingly and add/subtract a few minutes of cooking if you know your’s is wonky too. Unfortunately it may take 1-2 trial runs to get the right consistency because all microwaves are different, but I promise it’s worth it!
http://www.howsweeteats.com/2012/02/5-minute-chocolate-fudge-smores-mug-cake/
Chocolate Peanut Butter Mug Pie
So I'm pretty much going crazy about this amazing weather. I mean, 80s and sunny in mid-March? YES PLEASE, OBVIOUSLY.
But. There is one bad thing about this fabulous weather. One horrible... horrible, putrid thing that mars this groundhog-defying warmth.
You see, my little brother Boots loves boots. Shocking, I know. But it does pose a problem. You see, these are snow boots that I'm talking about. They're big. They're hot. They're black. To top it all off, he refuses to wear socks. Pair this with 85º weather, and I think you'll begin to understand what I mean.
So every night we all gather in the living room for our current Star Wars marathon. And as soon as Boots walks in and peels off his fat boots, I'm like... WHAT IS THAT PUTRESCENCE?
And Boots wiggles his toes in front of my face as if to say, "just these five little piggies".
And then my nose falls off and I die.
After such an episode today I found him sitting on the bathroom counter with his feet in the sink, pouring Listerine over them.
Okay... that works I guess.
Anyways, enough about grossness. How about some deliciousness? Yes? Yes.
This is a five minute chocolate mug cake that is laced with peanut butter. It's dangerously easy.
It's topped with a fluffy peanut butter mousse that tastes exactly like peanut butter pie, which takes two seconds to make. Dangerous.
Top that with hot fudge. Very dangerous indeed.
That's the batter in case you were wondering. I don't like my cakes quite that raw.
Chocolate Peanut Butter Mug Cake
2 tablespoons butter
2 tablespoons peanut butter
1/2 teaspoon vanilla
1 egg
2 tablespoons sugar
2 tablespoons flour
3 tablespoons cocoa powder
1/8 teaspoon salt
1/8 teaspoon baking powder
3 tablespoons chocolate chips
Melt the butter in a small dish. Add the peanut butter and mix well.
In the mug, mix together the vanilla, egg, and sugar until well combined. Combine the flour, cocoa, salt, and baking powder and add to the mug. Pour in the peanut butter/butter mixture and mix well. Stir in the chocolate chips. Put in the microwave for 1-2 minutes or until desired doneness is reached (all microwaves are different so you might have to experiment a little. I only do it for about 1 minute). Top with peanut butter pie mousse and hot fudge.
Peanut Butter Pie Mousse
1 tablespoon softened cream cheese
1 tablespoon peanut butter
1/2 teaspoon vanilla
2 tablespoons whipped cream or cool whip
1 tablespoon powdered sugar
Mix together the cream cheese, peanut butter, and vanilla. Fold in the whipped cream. Sift in the powdered sugar (I just used a fork) and fold that in too, trying not to over stir.
Also, I used dark cocoa powder because it happened to be on a lower, more easy to reach shelf at the time. I actually like the regular kind better, but whatever floats your boat.
And please. Use this hot fudge. It's so much better than any others you will ever find in the whole wide world.
P.S. Try this mug pie if you're bored/hungry:
Read more at http://www.yammiesnoshery.com/2012/03/chocolate-peanut-butter-mug-cake.html#W5gFdLDRe67BCppU.99
Nutella Mug Cake
There are several food bloggers that I follow religiously. In fact I have a hard time concentrating at work until I read their posts each morning (ssshh!). And a lot of them just crack me up. They’re clever and well-written. I get so upset when I can’t think of witty things to say in my posts! It doesn’t mean that I don’t love my recipe, believe me I do. I never post anything that I’m not completely proud of. Rather it’s writer’s block and the inability to come up with topics other than the weather. Really…how many times can I say that Chicago is cold? But today I’m not at a loss for words. Actually I have a secret to share with you. And it’s life changing.
The secret is this: Nutella Mug Cake. Write it in your diary and don’t ever forget! This moist and chocolatey cake took about 1.5 minutes to bake and about a minute total in prep time. And better yet, it’s one serving size! Perfect for YOU! So on those nights (every night) when you’re craving something sweet, no need to settle on a stale cookie, questionably old ice cream, or a handful of hard marshmallows. Whip up this individual dessert and dig in.
Here’s what you’ll need
You’ll need 4 tablespoons sugar,
3 tablespoons cocoa powder,
4 tablespoons self-rising flour,
3 tablespoons milk,
3 tablespoons vegetable oil,
And the Nutella! This is an ingredient I ALWAYS ALWAYS ALWAYS have on hand!
Oh yeah…and an egg. I think that’s the last ingredient.
Whisk with a fork until smooth
It has magically risen and baked completely in 1.5 minutes. Doesn’t get much better than this!
I quickly made some whipped cream, then dug in!
http://livelovepasta.com/2011/05/nutella-mug-cake/
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