Minute Microwave Cheesecake
August 2, 2012 · by
Your Lighter Side ·
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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, softened
2 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.
Filed Under: Atkins Induction Friendly, Blog, Gluten-Free, Less than 5 Carbs, Low-Carb, Recipes, Sugar-Free, Vegetarian ·
Tagged: Cheesecakes, Desserts, Eggs, Quick and Easy
http://yourlighterside.com/2012/08/minute-microwave-cheesecake/
Oh hi!
Just sharing a s’mores mug cake today. That can be made in 5 minutes.
You know… NO BIG DEAL.
Since you’re asking, yes… I have always thought the whole “cake in a
mug in a microwave” thing was sort of skeevy. Well, until I was feeling
superbly lazy last week and housing a mad chocolate craving. Like,
really mad. So I gave it a try.
And another.
Annnnnd maybe another. Oops.
And another?
Then I thought… is there anything in the world that I’m more obsessed
with than s’mores? Umm nope. There isn’t. But just so you know, I’m
also allowed to say that about guacamole, Ryan Gosling and chocolate
peanut butter. So stop looking at me that way.
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.
Sidebar: for years as a quick treat, I’ve melted butter in a bowl,
added graham cracker crumbs, thrown on some chocolate chips and
marshmallows then stuffed it in the microwave for 10 seconds. Then I
usually burn the roof of my mouth because I’m so impatient and inhale it
anyway.
And you know what?
This is like, A BILLION TIMES BETTER.
Sorry for the shouting, but it’s necessary. !!!
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.
And if you love someone (like yourself), this would be an outstanding
choice for a fast Valentine’s Day dessert. So… love yourself. PUHlease.
5 Minute Chocolate Fudge S’mores Mug Cake
[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!
And that’s Friday for you.
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.
So we coax him into washing his feet by telling him horrible tales germs that like to live on stinky toes.
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.
Read more at http://www.yammiesnoshery.com/2012/03/chocolate-peanut-butter-mug-cake.html#W5gFdLDRe67BCppU.99
http://www.yammiesnoshery.com/2012/03/chocolate-peanut-butter-mug-cake.html
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/
