How to make cheesecake using a microwave and toaster oven effortlessly

·4-min read
Cheesecake by Japanese chef Yuri Yamamoto.
Cheesecake by Japanese chef Yuri Yamamoto.

Previously, the pandemic spurred the creation of rice cooker recipes. Now, someone has devised a quick and effortless way to bake cakes, specifically, cheesecake.

Japanese cook Yuri Yamamoto recently tweeted her very own recipe on how to create a delicious baked lemon cheesecake using vanilla ice cream. To top it off, she claimed that no conventional oven, egg, cream or any professional equipment is needed in this recipe. It is literally as simple as mixing all the ingredients together, letting the microwave oven do its job for four minutes, and putting into the toaster oven for a mouth-watering look.

Ingredients:

  • Cream cheese (200 g)

  • Vanilla ice cream (140 ml)

  • Sugar (1 tbsp)

  • Lemon juice (1 tbsp)

  • All-purpose flour (2 tbsp)

First, add and mix, in order, the softened cream cheese, melted vanilla ice cream, sugar, lemon juice and all-purpose flour in a bowl. Stir well with a whisk until an even consistency is achieved.

Next, pour the mixture into a microwave-safe container lined with a baking sheet, and cook in the microwave oven for four minutes.

Then, remove the mixture from the microwave oven and transfer it with the baking sheet onto a sheet of aluminium foil. Fold the foil in to form the shape of your cheesecake.

Last but not least, sprinkle some sugar on top and bake in the toaster oven till brown. After letting the cake cool, chill in the refrigerator for at least five hours. For best results, chill overnight.

The chef has also given some tips on the process:

  • Place four balls of baking sheet at each corner of a square microwave-safe container for a rounder cake.

  • Trim the excess baking sheet away as it may burn in the toaster oven.

  • Soften the cream cheese in a 600W microwave oven for 20 to 30 seconds, but make sure it does not become too watery.

  • Melt the ice cream in a 600W microwave oven for 40 to 50 seconds.

Furthermore, her recipe is customisable, so you can swap out vanilla ice cream for matcha ice cream (or any other flavours, really) to your liking. If you like your cheesecake with extra texture, you can also add a layer of 30 grams of crushed cookies with 15 grams of butter (melt in a 600W microwave oven for 10 to 20 seconds) at the bottom of the microwave-safe container before adding the mixture. In this case, Yamamoto suggested to go for a square cheesecake instead of round.

As this cheesecake does not contain preservatives, it can only last for three days if kept refrigerated. You can also freeze it for a longer shelf life. This cheesecake recipe looks so easy that even kids can give it a try, don’t you think?

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