Ingredients

The following ingredients have 11 Servings
  • Crust:
  • 1 3/4 cups (7 1/2 oz/210g) graham cracker crumbs
  • 8 tablespoons (4oz/120g) butter, meltedFilling:
  • 1 cup (8oz/240g) cream cheese, room temperature
  • 3/4 cup (6oz/180g) sugar
  • 2 teaspoons vanilla extract
  • 2/3 cup (5floz/150ml) cream
  • 2 eggs* (, room temperature)
  • Microwave Safe Mold

Instruction

  • In a small bowl melt the butter in the microwave. Pour butter over graham cracker crumbs and mix until all the crumbs are coated and you've reached a sand like texture.
  • To form the crust press the graham cracker and butter mixture into the bottom of a microwave safe cake mold. Refrigerate while making the filling.
  • To make the filling whip the cream cheese and sugar in a large bowl with a hand mixer. Once light and fluffy add in the vanilla and the cream then mix to combine.
  • Lastly, add the eggs one at a time allowing to fully incorporate between each addition.
  • Pour cheesecake filling over refrigerated crust. Tap on the counter to insure the top is even.
  • Put in the microwave and cook at 2 minute intervals. After 4 minutes my cheesecake had some bubbles on the stop and still a bit of a jiggle in the middle. (This cooking time is based on my microwave which is 1200WATTS so check your microwave wattage as your cook time may vary)
  • Remove from the microwave and allow to cool fully before removing from the microwave safe tin. slice and enjoy!