Ingredients

The following ingredients have 4 Servings
  • 2 oz full fat cream cheese (softened)
  • 1 tbsp Natural Mate All Purpose Granular Stevia (or sugar substitute of your choice equivalent to 2 tbsp sugar)
  • 1/4 tsp vanilla
  • 2 tbsp heavy cream
  • 1 large egg (room temperature)

Instruction

  • Add cream cheese to a medium microwave-safe bowl. Cover with paper towel and heat briefly for about 15 seconds.
  • Mix cream cheese with a whisk until smooth and no lumps remain.
  • Add in stevia, vanilla and whisk until batter is smooth.
  • Add in heavy cream and egg. Whisk until batter is smooth. The cream cheese will break into small lumps and you will need to whisk briskly for a few minutes at this step to try to remove as many small lumps as possible. Having a few tiny ones leftover is okay but you want to whisk most of them, otherwise it will affect the outcome of the cake.
  • Pour batter into a microwave-safe 8 oz ramekin. Cook cake at full power in microwave for 1 minute. Cake should be bubbling at the surface but not completely set in the middle. Cook for an additional 1 minute, but only 30 seconds at a time. Cooking the full amount at once can cause the cake to overcook or explode in the microwave. I own a 1000 watt microwave. If your microwave wattage is higher or lower you may need to adjust cooking time.
  • Allow the cake to cool a few minutes at room temperature. Use a spatula to loosen edges of cake. Slide cake out onto a plate.
  • Place cake in fridge to set for one hour. 
  • Serve cake chilled with fresh fruit or your choice of cheesecake toppings.