Cheesecake in the microwave

Delicious dessert for your favorite sweet tooth. The favorite treat of all my girl friends! Having tried it once, the purchased ones don't seem so tasty anymore)!

Dietrich

Recipe author

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Composition / ingredients

Servings:

Shortbread cookies (half a cup, crushed into crumbs)

Butter

Cottage cheese (any cream cheese. mascarpone is everywhere and not so expensive.)

120

Sour cream

120

Chicken eggs

Powdered sugar

Orange juice (vary the juices-the tastes are different!my girlfriend asked me to make it with black grape juice-the delight was complete!)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 5 g

Fats 43 % 20 g

Carbohydrates 46 % 21 g

304 kcal

GI: 9 / 32 / 59

Step-by-step cooking

Cooking time: 2 h 30 min

Step 1:
The cheesecake lifting process is clearly visible in the transparent cup
Step 2:
Finita! Enjoy your meal!

Mix the cookie crumbs with butter. Put the resulting mixture into molds, pressing it to the bottom to make a base for cheesecake.

Beat cream cheese with sour cream at low speed. A few seconds are enough for the mass to acquire a homogeneous consistency. It is not necessary to beat for a long time, so that many air bubbles do not form, because of which the cheesecake can then crack. Add powdered sugar and egg, beat again until smooth. Then add the juice and mix gently. Pour into molds.
Cook in the microwave at 700 watts, about 2 minutes. When the center just starts to bubble, we take it out.

The middle of the finished cheesecake will sway, but it will freeze when cooled. Allow to cool to room temperature, and then put in the refrigerator for 1.5-2 hours until completely cooled.
Decorate as desired (cocoa powder, berries, etc.).