Recipes
'Baked' cheesecake
Make this lush and creamy cheesecake with a tangy blackcurrant topping all in the microwave – easy peasy!
Make this lush and creamy cheesecake with a tangy blackcurrant topping all in the microwave – easy peasy!
Cook: 10 Mins
Serves: 2
Price: 59p per serving
Nutritional Information
Each 160 serving contains
Energy
1634kj
390kcal
1634kj
390kcal
20%
Fat
22.4g
22.4g
High
32%
32%
Saturates
12.3g
12.3g
Med
62%
62%
Sugars
12.3g
12.3g
High
14%
14%
Salt
0.80g
0.80g
Med
13%
13%
of your reference intake.
Typical energy values per 100g:
1021kj/244kcal
Typical energy values per 100g:
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
1
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.
2
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.
3
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.
4
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.