Sunday, June 3, 2012



2 1/4 tbsp Cream Cheese
2 tbsp sour cream (Can be substituted for greek yogurt/labneh/plain yogurt)
2 tbsp powdered sugar
Half of a pre-beaten egg


1.Whisk together cream cheese and sour cream.

2.Add powdered sugar.

3.Whisk till you get a smooth and lump free batter.

4.Add half of a beaten egg to batter and whisk well.

5.Pour into a microwave safe cup/mug/ramekin/bowl and microwave for 1 minute. Continue microwaving in 30 second bursts until the batter has firmed up around the edges and is a bit wobbly around the center.

6.Refigerate for an hour or two just to firm it up. But if you don't have the patience,just cool to room temperature and dig in!


1.You could easily modify this recipe according to your taste by either swirling in some melted chocolate or adding a generous squeeze of lemon before microwaving.

2.For a traditional cheesecake taste,you could smash up 2-3 digestive bisuits/graham crackers as s crumb topping.

3.Ensure the cheesecakes have been well covered and chilled for a minimum of two hours if serving for guests. You could cool to room temperature before serving

4.For a lighter version ,you could use the following ingredients: 2 egg whites, 2 tbsp of fine brown sugar, 2 tbsp low fat cream cheese and low fat sour cream.


  1. I made this recipe with a twist. In a mug combine 4tbs all purpose flour, 4tbs baking chocolate powder, 2tbs sugar, smallest pinch of salt, 2tbs of beaten egg, 3tbs each of milk and vegatble oil. Mix this whole concotion up in a mug and spoon your cheesecake mixture over the recipe above. Cook for 1 minute and 45 seconds up to 2 full minutes but don't over bake chocolate cake part. Cool cake for 1 hour and enjoy.

  2. uh, yeah... this is the bomb! totally worth it... yummy yummy


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