Chocolate Lover's Cheesecake-Microwave
Submitted by darina
Creamy chocolate cheesecake made entirely in the microwave in under 30 minutes. A chocolate wafer crust, silky sour cream filling, and drizzled chocolate topping with zero oven time.
YIELD
1 cakePREP
10 minCOOK
20 minREADY
30 minNo oven? No problem. This chocolate cheesecake comes together start to finish in the microwave, and you’d never know it from the velvety results.
A crushed chocolate wafer crust gets pressed into the pan and zapped until set, then filled with a smooth blend of cream cheese, sour cream, melted semisweet chocolate, and vanilla.
A quick spin on medium power and a few hours in the fridge is all that stands between you and a legitimate cheesecake.
Finish it with a drizzle of melted chocolate on top for that bakery look without ever preheating a thing.
Kitchen Tips
- Rotate the pan as directed during cooking. Microwaves heat unevenly, and turning ensures the filling sets without hot spots.
- The center will look slightly jiggly when done. It firms up completely as it chills, so resist the urge to overcook.
- Let the cream cheese come fully to room temperature before mixing. Cold cream cheese leads to lumps no amount of beating can fix.
- This keeps well in the fridge for up to 3 days, covered loosely with plastic wrap.
Ingredients
Directions
For Crust: Place margarine in the microwave pan.
Cook, uncovered, on HIGH for 45 to 60 seconds or until melted.
Stir in crushed chocolate wafers until all is moistened.
Press mixture firmly against bottom and sides of pan.
Cook, uncovered, on HIGH for 1- 1½ minutes or until set, rotating pan a half-turn after 30 seconds.
For Filling: In medium mixing bowl combine cream cheese, sour cream, sugar, milk, and egg; beat with an electric mixer on medium speed just until smooth.
Stir in 2 oz.
melted chocolate and vanilla. Pour cream cheese mixture into crust. Cook, uncovered, on MEDIUM for 11 to 14 minutes or until a knife inserted 2 inches from edge comes out clean, giving dish a quarter-turn every 3 minutes. (Center will be slightly set, but not firm.) Cool slightly, then refrigerate at least 4 hours or until set. For Topping: (optional) In a 1 ¾ quart casserole cook remaining 1 oz. chocolate and shortening, uncovered, on HIGH for 2 to 3 minutes or until melted; stir until smooth. Drizzle chocolate mixture on top of cheesecake.
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