Black Forest Cheesecake (Baked in Microwave!)
Now we are talking! When it comes to cheesecake I have absolutely no self control, let it be making it or eating it, although I would prefer the second option anytime 🙂 I always start with the simplest form of cheesecake in mind and then I end up garnishing it with a new theme. If the you can bake a good cheesecake, a good topping will become an oomph factor. So I was going for a regular New York Style cheesecake but then I saw a can of cherries and with cherries around I only think of Black Forest!! Pretty much one-track-mind with cherries. Let these muffins and that frappe be my witness. The recipe is inspired by Gemma Stafford of Bigger bolder baking and she baked it in a microwave. Yup, microwave and it saved a lot of baking time. Don’t get me wrong I have no problem investing time in baking such beauties and cheesecake basics is my alibi, I was just being a little adventurous. I made some adjustments on my own.
For the base, usually graham cracker crumbs are used but you can use practically any cookie or biscuit crumbs like digestive, Oreo, vanilla cookies or even cereal crumbs! I used gluten free chocolate cereal crumb (as it is black forest) with ground almonds (because I didn’t have enough cereal) mixed with melted butter. For cheesecake, there is cream cheese, eggs, cream, sugar and a little corn flour. My microwave is kinda slow, don’t know why, so it took about 6-7 minutes so keep a watchful eye and bake for two minutes at a time. Previously I have discussed baking a cheesecake in detail in a post so check it out to bake a cheesecake to perfection. A quick reminder is that 1- it might rise a little, as there is air trapped during beating process, and then collapse because there is no leavening agent
2- the top will be jiggly in the center so do not keep on baking. It will set during cooling and refrigeration. Over baking will temper with the texture.
For topping there is whipped cream, cherries and grated semi sweet chocolate. Here is a tip, to remove the pit from a cherry, insert a straw from the stem side and push slightly and the pit will come out from the other end of the cherry, without damaging the pulp.
Black Forest Cheesecake
Simple and creamy cheesecake baked in a microwave.
- 1 cup gluten free cereal crumbs (or use any cookie crumbs)
- 3/4 cup ground almonds
- 1/2 cup melted butter
- 1 3/4 cups cream cheese
- 3/4 cup caster sugar
- 2/3 cup cream
- 2 medium eggs
- 1/4 cup corn flour
- 2 tsp vanilla extract
- 1/2 cup whipped cream
- cherries as required
- grated chocolate
Make the crust: Put crumbs, ground almonds and melted butter in a bowl and mix well. Press the mixture into the base of a 9 inch microwave safe silicon mold. Use the back of a spoon or a measuring cup's base to spread and press evenly. Refrigerate.
In a mixing bowl beat cream cheese till smooth. Add in sugar and beat till well combined.
Pour in cream and eggs, one at a time, and beat for about a minute.
Add corn flour and vanilla extract. Beat for about 30 seconds to mix well.
Pour the filling over refrigerated crust. Level the top of the cake.
Bake in microwave on high at two minutes intervals. Depending on your microwave baking time would vary. It can take from 4 to 6 minutes or may be more. There will be some bubbles on the top and the center will be slightly wobbly and jiggly when it is done.
Let cool for about 2-3 hours at room temperature and then refrigerate for at least 4-5 hours or over night.
For topping: Spread whipped cream, arrange cherries and sprinkle grated chocolate.