Hi Bold Bakers!
You know by now I am not shy about making desserts in the microwave.
I went from making little mug cakes to making a whole three-layer cake in there!
So this led me to think what other desserts could 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 that you do not need an oven to make amazing desserts.
For all my microwaveable recipes and the recipe for this cheesecake, go to BiggerBolderBaking.com.
Okay now like any other cheesecake we're gonna start out by making our crust.
Now in my bowl I have some ground up cookies.
These are graham crackers but you can use any kind of plain cookie that you have.
At home in Ireland we would use digestive biscuits and they work really well.
So into my cookie crumbs I'm gonna our in some melted butter.
This kinda the delicious glue that holds the cookie crumbs together.
Then all you want to do is just stir that until the cookies are coated, lovely.
That's our crust, easy peasy.
And then what we’re gonna do is put it into our mold.
Now just like my microwaveable cake, you have to have a mold that is microwaveable safe.
This is a silicone mold and I'm gonna put a link on my website of where you can buy
these, I love these guys.
But if you don't have one of these, don't worry about it, you can always use a casserole
dish, anything that is microwaveable safe.
Now I'm gonna take my crust, and I'm just gonna pour it in here.
Get it nice and level as you can, and compact so it all sticks together.
You guys know from watching a lot of Bigger Bolder Baking the crust is my favorite part
of a cheesecake.
Okay so that's it, I'm gonna pop this guy into the fridge and let it set up, and then
we're gonna make our cheesecake filling.
So now for that delicious filling a New York style baked cheesecake has.
I'm gonna make mine plain just flavored with a little bit of vanilla, but you can add in
blueberries, lemon zest, whatever you want into yours.
So in my large bowl I'm going to add in my cream cheese, my sugar, and my vanilla extract.
And then what I'm gonna do is cream these together until there's no more lumps.
So after two or three minutes it’s nice and creamed up, next thing we’re going to
do is pour in our cream.
Now the cream is what makes your cheesecake really nice and airy.
And then in with our mixer again and we’re gonna beat it up for another two to three
minutes.
Okie-dokie, now next we’re going to add in our eggs.
Now eggs in a cheesecake actually help it set but if you don't eat eggs you can always
check my conversion chart, and I'd say maybe like a flax egg or something would work in
replacement of them.
Then we’re gonna go in again with our electric hand 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 have to be careful when we microwave it because
we don't want to overcook the eggs but don't worry I'm going to talk you through this step
by step so you're gonna end up with a perfect cheesecake.
Great, this has thickened up, it’s looking delicious, now I'm gonna take this mix and
pour it over my crust.
So here's my crust, it’s out of the fridge and it’s firmed up nicely, I'm gonna take
my cream cheese mix and then just pour it in on top.
It’ll kind of settle itself out and make itself even.
This is going to be delicious I can already tell.
Okay lovely.
I don't know if you can tell but this is gonna make a big cheesecake.
Probably feeds around I’d say 8-12 people.
I'm just gonna spread out the top with my spatula, lovely.
You can’t beat a New York style cheesecake, absolutely not.
Especially one that doesn't take an hour to bake in the oven.
Okay perfect, this guy is ready to go into the microwave.
Now this is where the magic happens.
We’re gonna cook this off roughly two minutes at a time, based on my microwave which is
1200 watts.
Check the wattage of your microwave because your timing may vary.
If your wattage is lower that's even better because you don't want to cook this too much,
you don't want it to get too hot or your eggs will overcook.
So we’re gonna cook it very gently.
[Ding!]
So after the two minutes you will notice that it might start to wrinkle on top, it gets
a little bit bubbly, it’s starting to cook through, now we need to cook it all the way
through so we’re gonna continue cooking it at two minute intervals, but don't worry
I'm gonna show you exactly what it’s gonna look like when it’s done.
So while the cheesecake is in the microwave I’m gonna take this minute to tell you about
all my other recipes for micro-baking.
I have a page dedicated to microwave mug meals on my website BiggerBolderBaking.com so make
sure you go check them out.
[Ding!]
So it’s been just a few minutes and as you can see there's still a tiny bit of a jiggle
in the center of my cheesecake, that is exactly what 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't worry, you'll get there.
Now come here to me I want to show you the telltale 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 the edges, 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 inside of there.
And as you can see there's a few little bubbles on top.
That is also the eggs.
But if you shake it, like this, see that little jiggle in the middle, that is exactly what
we’re looking for.
We want that jiggle because what we’re gonna do now is take this cheesecake and we’re
gonna let it cool down.
Once it’s cooled down we’re gonna pop it into the fridge.
Let it go totally cold, just for a few hours and then it is ready to slice.
That little jiggle will be gone and it will set 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 of truth.
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 just move it over to my platter and look at that!
A whole New York style baked cheesecake done in the microwave in less than five minutes!
This is absolutely insane.
If I didn't see it with my own two eyes I might not even believe it.
Fantastic!
Now this is already amazing, it was a cheesecake that 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 fruit on top, just give it a nice burst of color,
I'm gonna dust it with a little bit of icing sugar, gorgeous.
Now it’s all very well and good looking at this cheesecake and saying that it’s
done, but I'm gonna cut you a slice to show you proof that it really does work.
And there you go, you know I would never lie to you, a baked cheesecake straight from the
microwave.
Check out that cream cheese filling, do you see how thick it is?
Just like it was baked in an oven.
That is pretty insane.
I am delighted and somewhat surprised at how great 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 microwave under five minutes.
This is incredible.
Mm, honestly you have got to try this recipe because there is no difference between this
and a cheesecake that comes out of the oven after an hour of cooking.
I really hope you enjoyed this episode, thank you so much for watching, and I’ll see you
back here really soon, for more Bigger Bolder Baking.