Microwave Cheesecake
This keto microwave cheesecake is a lifesaver. It’s ready super fast, it’s very filling, and it satisfies that craving for cheesecake that I tend to get once in awhile.
Although not true cheesecake, this microwave cheesecake is very close to the real thing. Its texture is creamy, it has a pleasant vanilla flavor, and it’s just sweet enough.
The cake comes out of the microwave puffy, then deflates a little, although it retains a nice volume. The center is just a little sunken, but that center will end up on the bottom of the cake – after you invert in onto a plate, the top is nice and smooth.
Ingredients
Instructions
for full recipes please see : healthyrecipesblogs.com
Although not true cheesecake, this microwave cheesecake is very close to the real thing. Its texture is creamy, it has a pleasant vanilla flavor, and it’s just sweet enough.
The cake comes out of the microwave puffy, then deflates a little, although it retains a nice volume. The center is just a little sunken, but that center will end up on the bottom of the cake – after you invert in onto a plate, the top is nice and smooth.
Ingredients
- 2 oz Neufchatel cream cheese, cubed
- ¼ teaspoon pure vanilla extract
- ¼ teaspoon stevia glycerite (equivalent to 1 tablespoon sugar)*
- 1 large egg
Instructions
- Place the cream cheese in a 1-cup, 3-inch wide ceramic ramekin. Microwave 15 seconds to soften.
- Add the vanilla and stevia and mix with a fork to combine.
- Mix in the egg, patiently and thoroughly, until smooth. This will take a couple of minutes.
- Microwave for 90 seconds.
- .................................
for full recipes please see : healthyrecipesblogs.com
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