Microwaved Time-Saving NY Cheesecake with Pancake Mix
Microwaved Time-Saving NY Cheesecake with Pancake Mix

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, microwaved time-saving ny cheesecake with pancake mix. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Great recipe for Microwaved Time-Saving NY Cheesecake with Pancake Mix. I had some pieces of individually wrapped Kiri cheese left, so I used them. So I tried my previous microwave recipe without fresh cream. Microwaved Time-Saving NY Cheesecake with Pancake Mix step by step [If you make a cake base] Place the margarine in a microwavable cake mold such as a silicone steamer.

To get started with this recipe, we must first prepare a few components. You can cook microwaved time-saving ny cheesecake with pancake mix using 10 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Microwaved Time-Saving NY Cheesecake with Pancake Mix:
  1. Prepare 130 grams Cream cheese
  2. Prepare 7 pieces (If you use individually wrapped Kiri cream cheese)
  3. Take 4 tbsp Sugar
  4. Make ready 1 Egg
  5. Prepare 100 grams Plain yogurt
  6. Take 1 tbsp Lemon juice
  7. Get 50 grams Pancake mix
  8. Get 15 grams [If you make a cake base]
  9. Make ready 30 grams Biscuits
  10. Prepare 15 grams Margarine (or butter)

Add review or comment Combine graham crumbs and butter; press onto bottoms of a microwave-safe mug (pre-spray mug with cooking spray if you want to remove cheesecake after baking). Mix Philadelphia Cream Cheese with a fork until smooth (microwave it for a few seconds to soften and remove lumps, if needed). Mix in sugar, sour cream and vanilla until smooth and thick. Pour in the crushed Graham Crackers/Digestive biscuits and stir until all the liquid has been absorbed.

Instructions to make Microwaved Time-Saving NY Cheesecake with Pancake Mix:
  1. [If you make a cake base] Place the margarine in a microwavable cake mold such as a silicone steamer. Microwave at 500 W for about 30 seconds to melt the margarine.
  2. Place the biscuits in a resealable and sturdy plastic bag, and crush into fine pieces with a rolling pin. Press the crushed biscuits hard into the bottom of the mold from Step 1, and make a cake base.
  3. Place the cream cheese in a heatproof bowl and cover with plastic wrap. Microwave at 1000 W for 30 seconds to soften the cheese. Add the sugar and mix them well.
  4. When it's smooth, add the beaten egg a little at a time. Add the yogurt in several doses. Add the lemon juice and mix well.
  5. Add the pancake mix and mix well until the mixture becomes smooth.
  6. Place the batter in the mold, cover with plastic wrap or a microwavable lid, and microwave at 500 W for 7 minutes. Then let it stand to steam in the microwave for 3 minutes.
  7. Remove from the microwave and let cool with the lid on. Then refrigerate overnight and it's ready to be served! You don't have to make the cake base.
  8. If you use a regular size silicone steamer, make in the same way (microwave at 500 W for 7 minutes with a lid on, then let it stand to steam in the microwave for 3 minutes).
  9. The cake is flatter but you can cut it into sticks.
  10. Cut into bite-sized pieces to make them easier to eat. I think the cake is moister and more NY style when using a silicone steamer.

Mix in sugar, sour cream and vanilla until smooth and thick. Pour in the crushed Graham Crackers/Digestive biscuits and stir until all the liquid has been absorbed. Microwave until you see A bubble in the center, and then STOP cooking. Take it out and check it. Microwave for short intervals until you see the edge of the cheesecake firm but make sure the center is jiggly.

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