5-Minute Microwave Cheesecake | Gemma's Bigger Bolder Baking
Hi Bold Bakers!
You know by now I am not shy about makingdesserts in the microwave.
I went from making little mug cakes to makinga whole three-layer cake in there!
So this led me to think what other dessertscould I make in the microwave?
Well how about a New York style baked cheesecake?
It's possible, and the results are amazing!
So let’s get micro-baking.
So I've proven on Bigger Bolder Baking thatyou do not need an oven to make amazing desserts.
For all my microwaveable recipes and the recipefor this cheesecake, go to BiggerBolderBaking.com.
Okay now like any other cheesecake we're gonnastart out by making our crust.
Now in my bowl I have some ground up cookies.
These are graham crackers but you can useany kind of plain cookie that you have.
At home in Ireland we would use digestivebiscuits and they work really well.
So into my cookie crumbs I'm gonna our insome melted butter.
This kinda the delicious glue that holds thecookie crumbs together.
Then all you want to do is just stir thatuntil the cookies are coated, lovely.
That's our crust, easy peasy.
And then what we’re gonna do is put it intoour mold.
Now just like my microwaveable cake, you haveto have a mold that is microwaveable safe.
This is a silicone mold and I'm gonna puta link on my website of where you can buy
these, I love these guys.
But if you don't have one of these, don'tworry about it, you can always use a casserole
dish, anything that is microwaveable safe.
Now I'm gonna take my crust, and I'm justgonna pour it in here.
Get it nice and level as you can, and compactso it all sticks together.
You guys know from watching a lot of BiggerBolder Baking the crust is my favorite part
of a cheesecake.
Okay so that's it, I'm gonna pop this guyinto the fridge and let it set up, and then
we're gonna make our cheesecake filling.
So now for that delicious filling a New Yorkstyle baked cheesecake has.
I'm gonna make mine plain just flavored witha little bit of vanilla, but you can add in
blueberries, lemon zest, whatever you wantinto yours.
So in my large bowl I'm going to add in mycream cheese, my sugar, and my vanilla extract.
And then what I'm gonna do is cream thesetogether until there's no more lumps.
So after two or three minutes it’s niceand creamed up, next thing we’re going to
do is pour in our cream.
Now the cream is what makes your cheesecakereally nice and airy.
And then in with our mixer again and we’regonna beat it up for another two to three
minutes.
Okie-dokie, now next we’re going to addin our eggs.
Now eggs in a cheesecake actually help itset but if you don't eat eggs you can always
check my conversion chart, and I'd say maybelike a flax egg or something would work in
replacement of them.
Then we’re gonna go in again with our electrichand mixer, and all you want to do is just
beat this up until it gets a little bit thicker,roughly two to three minutes.
Now because there are eggs in here we haveto be careful when we microwave it because
we don't want to overcook the eggs but don'tworry I'm going to talk you through this step
by step so you're gonna end up with a perfectcheesecake.
Great, this has thickened up, it’s lookingdelicious, now I'm gonna take this mix and
pour it over my crust.
So here's my crust, it’s out of the fridgeand it’s firmed up nicely, I'm gonna take
my cream cheese mix and then just pour itin on top.
It’ll kind of settle itself out and makeitself even.
This is going to be delicious I can alreadytell.
Okay lovely.
I don't know if you can tell but this is gonnamake a big cheesecake.
Probably feeds around I’d say 8-12 people.
I'm just gonna spread out the top with myspatula, lovely.
You can’t beat a New York style cheesecake,absolutely not.
Especially one that doesn't take an hour tobake in the oven.
Okay perfect, this guy is ready to go intothe microwave.
Now this is where the magic happens.
We’re gonna cook this off roughly two minutesat a time, based on my microwave which is
1200 watts.
Check the wattage of your microwave becauseyour timing may vary.
If your wattage is lower that's even betterbecause you don't want to cook this too much,
you don't want it to get too hot or your eggswill overcook.
So we’re gonna cook it very gently.
[Ding!]
So after the two minutes you will notice thatit might start to wrinkle on top, it gets
a little bit bubbly, it’s starting to cookthrough, now we need to cook it all the way
through so we’re gonna continue cookingit at two minute intervals, but don't worry
I'm gonna show you exactly what it’s gonnalook like when it’s done.
So while the cheesecake is in the microwaveI’m gonna take this minute to tell you about
all my other recipes for micro-baking.
I have a page dedicated to microwave mug mealson my website BiggerBolderBaking.com so make
sure you go check them out.
[Ding!]
So it’s been just a few minutes and as youcan see there's still a tiny bit of a jiggle
in the center of my cheesecake, that is exactlywhat I want because it means it’s a few
seconds from being done.
[Ding!]
You know sometimes I even surprise myself,but in my microwave this cheesecake only took
around four minutes to cook!
It’s kind of crazy!
Yours might take a little bit longer but don'tworry, you'll get there.
Now come here to me I want to show you thetelltale signs of how you can tell your cheesecake
is done so you don't over- or undercook it.
So as you can see, it wrinkles around theedges, this is great.
It did crack up a little bit in the middle,that's totally fine.
That is natural, that's the eggs cooking insideof there.
And as you can see there's a few little bubbleson top.
That is also the eggs.
But if you shake it, like this, see that littlejiggle in the middle, that is exactly what
we’re looking for.
We want that jiggle because what we’re gonnado now is take this cheesecake and we’re
gonna let it cool down.
Once it’s cooled down we’re gonna popit into the fridge.
Let it go totally cold, just for a few hoursand then it is ready to slice.
That little jiggle will be gone and it willset the whole way through.
So here's my cheesecake out of the fridge,it’s been chilling for around three hours,
let it get nice and cold, as you can see,there's no more jiggle in the middle, that
has set, so now this is for the moment oftruth.
I know sometimes I might seem like a mad scientist,but this really does work.
Just check this out.
I'm gonna pop it out of the tin, and justmove it over to my platter and look at that!
A whole New York style baked cheesecake donein the microwave in less than five minutes!
This is absolutely insane.
If I didn't see it with my own two eyes Imight not even believe it.
Fantastic!
Now this is already amazing, it was a cheesecakethat you made in the microwave so you don't
need to do a whole lot to it.
So I'm just gonna decorate it with some fruiton top, just give it a nice burst of color,
I'm gonna dust it with a little bit of icingsugar, gorgeous.
Now it’s all very well and good lookingat this cheesecake and saying that it’s
done, but I'm gonna cut you a slice to showyou proof that it really does work.
And there you go, you know I would never lieto you, a baked cheesecake straight from the
microwave.
Check out that cream cheese filling, do yousee how thick it is?
Just like it was baked in an oven.
That is pretty insane.
I am delighted and somewhat surprised at howgreat this cheesecake turned out.
I'm excited, my favorite part of the job!
You know what's better than a baked cheesecake?
A baked cheesecake that is made in the microwaveunder five minutes.
This is incredible.
Mm, honestly you have got to try this recipebecause there is no difference between this
and a cheesecake that comes out of the ovenafter an hour of cooking.
I really hope you enjoyed this episode, thankyou so much for watching, and I’ll see you
back here really soon, for more Bigger BolderBaking.
SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers GET the WRITTEN RECIPE: http://bit.ly/MicrowaveCheesecake There's no oven needed when you make my “Baked” Microwave Cheesecake in just minutes! So let's get micro-baking! Buy the silicone cake pans I used in this video: http://amzn.to/2z5Q8Mq Get 100 Microwave recipes on my Gemma’s Mug Meals Collection page: http://bit.ly/GemsMugMeals Make my 3-Layer Microwave Cake: http://bit.ly/3LayerMicrowaveCake VIDEOS & RECIPES REFERENCED * How to Make Cream Cheese: http://bit.ly/CreamCheeseVid * How to Substitute Eggs in your Baking: http://bit.ly/EggSubsVid ABOUT GEMMA Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to make simple, game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday! FOLLOW ME HERE, BOLD BAKERS! * Website (All written recipes can be found here): http://www.BiggerBolderBaking.com * Facebook: http://bit.ly/BBBFacebook * Instagram: https://instagram.com/gemma_stafford/ * Pinterest: https://www.pinterest.com/gemstafford/ * Twitter: https://twitter.com/gemstaff16 GET THE WRITTEN RECIPE (includes instructions and measurements): http://bit.ly/MicrowaveCheesecake Gemma's Bigger Bolder Baking Ep 199