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Mini Cherry Cheesecake
A small cheesecake for a few people: a buttery graham crumb base, a lemon-scented cream cheese filling and a layer of cherry topping. The base is mixed straight in the Silicone Round Mould and the whole cake cooks in the microwave, while the Whip N Mix Chef beats the filling smooth by hand.
- Total time
- 84 min
- Prep
- 10 min
- Cook
- 4 min
- Rest
- 70 min
Ingredients
Method
Stir the melted butter and graham cracker crumbs together directly in the small Tupperware Silicone Round Mould, then press them down firmly into an even base.
Put the cream cheese, sugar, vanilla, lemon juice and lemon zest in the base of the Tupperware Whip N Mix Chef and turn the handle on gear I until the filling is smooth.
Spread the filling over the crumb base and level it. Microwave at 50% power (500 W) for 4 minutes in total: after the first 2 minutes, open and close the door once, then for the last 2 minutes open and close it every 30 seconds so the filling does not puff up and overflow.
Smooth the top again and leave the cheesecake at room temperature for 10 minutes. Spread the cherry topping over it and refrigerate until serving.
