Hello, painters! We are back in the kitchen for this week’s post.
This time, we have a lovely cheesecake you just can’t miss! I used this wonderful recipe from Kirbie’s Cravings, which guaranteed me I’d get the cake done in 10 minutes. No such luck for me, with all the measuring and weighing and whisking, but I think it’s safe to say I kept it under 30 minutes. Hope you can too!
- 4 tbsp (25g) graham cracker crumbs
- 1 tbsp (15g) melted butter
- 4 tbsp (60g) cream cheese
- 2 tbsp (30g) Greek yogurt
- 2 1/2 tbsp (25g) granulated sugar
- 1 egg
- 1/4 tsp vanilla (optional)
- I start by weighing and melting the butter in the microwave in a small bowl. While it’s heating, I weigh and crumble the crackers and also grease the inside of the mug. Then, just pour the crumbs in the mug and the butter next. Mix it and then push down the crumbs with your fingers, so that they form a crust.
- Take the small bowl and whisk the egg. Add the sugar, the yogurt and the cream cheese (also vanilla if you keep those fancy things in the house :P) and whisk it all! When the batter is smooth, you can pour it in the mug.
- Now it’s time to cook! Put the mug in the microwave, with a napkin over it, and cook for 1 minute. It should be mostly cooked except in the center. Then you’re going to cook it in 3 sets of 20 seconds, so the batter doesn’t popped or explode due to overheating. That means pausing the microwave and checking on the cake every 20 seconds until it’s completely cooked.
- I recommend letting the cake cool a bit and then sliding it onto a spatula so you can flip it onto a plate next. Let it cool at room temperature and then you have to put it in the fridge for at least 1 hour. I know it’s torture, but you want the cheese to taste nice and fresh!
- I decorated both my cheesecakes with blueberry jam and added to the second one the remainder of the Greek yogurt. Hmm, yummy!
Isn’t this perfect? A single serving of a delicious treat, ready to rock your world (and sweeten your teeth)! Do you think you’d try this? Let us know in the comments!
Stay awesome – and sweet,