I had some requests for the recipe for the microwave blueberry cheesecake granddaughter Charly and I made a few days ago.
Here it is. We broke a few rules for the sake of its being made in less time – a notable one being that we only chilled the crumb crust for a few minutes instead of at least 30. It still worked fine though and was pronounced delicious by all who tasted it.
Microwave Blueberry Cheesecake
Crust
250g Marie biscuits (or similar)
125g butter, melted
Mix together well and press into a greased microwave-safe18cm pie dish. Place in fridge while preparing the filling.
Filling
½ cup sugar
3 eggs
2 teaspoons grated lemon rind
250g cream cheese, softened
½ cup cream
1 teaspoon cornflour
Place all in the bowl of a food processor and process until smooth.
Pour into crumb crust. Cook at 70% power rate for 9 to 10 minutes till set.
Leave to col (though it can be served warm).
Topping (can just use fresh blueberries scattered over the top if you like.
1 cup blueberries, fresh or frozen
2 teaspoons sugar
2 teaspoons lemon juice
2 teaspoons cornflour mixed to a paste with 3 teaspoons cold water
Heat the blueberries, sugar and lemon juice in a small saucepan on the stove until the blueberries’ juices start to flow. Thicken with some or all of the cornflour paste. Spoon over the baked cheesecake.
Leave to cool for a few minutes (longer is better) before serving.
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