Baked cheesecake

‘Baked’ cheesecake

Make this lush and creamy cheesecake with a tangy blackcurrant topping all in the microwave – easy peasy!

, 23 January 2020

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‘Baked’ cheesecake
  • Cook: 10 Mins
    Plus chilling

  • Serves: 2

  • Price: 59p per serving

Make this creamy cheesecake with a tangy blackcurrant topping all in the microwave. Easy peasy!

Nutritional Info
Each 160 serving contains
  • Energy

    1633KJ

    390KCAL

    20%
  • Fat

    22.4g

    high

    32%
  • Saturates

    12.3g

    high

    62%
  • Sugars

    12.3g

    med

    14%
  • Salt

    0.80g

    med

    13%
of your reference intake.
Typical energy values per 100: 1021kJ/244kcal.
Ingredients
  • 20g unsalted butter
  • 30g digestive biscuits, crushed
  • 150g Asda Light Original Soft Cheese 50% Less Fat
  • 1tsp vanilla extract
  • 1tbsp icing sugar
  • 1 medium egg
  • 3tbsp Extra Special Blackcurrant Conserve
  • Mint, to garnish (optional)
Method
  • Divide the butter between 2 microwave-safe ramekins and heat on high for 20-30 secs until it melts. Swirl the ramekins to coat the insides with the butter, then stir the biscuit crumbs into the butter at the bottom of the ramekins. Press down with the back of a spoon.

  • In a bowl, beat together the soft cheese, vanilla and icing sugar until smooth; mix in the egg a little at a time. Spoon the mixture into the ramekins.

  • Microwave on a medium setting for 2 mins 30 secs to 3 mins, until just set. Chill in the freezer for 20 mins, or in the fridge for at least 1 hr.

  • To serve, heat the blackcurrant conserve in the microwave for 30 secs to soften. Run a round-bladed knife in between the inside of the ramekins and the cheesecakes and remove. Put on small plates and spoon over the warm jam topping. Garnish with mint leaves, if using.