Cheesecake In A Mug

I was telling a friend about my 1-2-3 Chocolate Microwave Mug Cake and kept thinking there had to be equally easy and delicious alternatives. I had some cream cheese and sour cream in the refrigerator and played around with a microwave cheesecake. The first time I overcooked it, but the second time was a charm. It was creamy and delicate from the first bite. This cake is great for people at work, in dorms or if you just want cheesecake...fast! My Cheesecake in a Mug, is so good and versatile that you can have a different topping each day...well, maybe each time you make it! One time I added chocolate chips, and then the next I swirled in some cherry jam. Instead of a crust, I added a crumb topping. I found a crust just gets soggy on the bottom, but as a topping it is perfect. The hardest part of this easy cheesecake is standing with your spoon waiting, while it cools in the refrigerator!

Microwave Mug Cheesecake

2 ounces low fat cream cheese, softened to room temperature
1/2 cup low fat sour cream
1/4 teaspoon vanilla
2 tablespoons sugar
2 tablespoons egg white, slightly beaten (egg whites in a carton work fine)
1/2 teaspoon lemon juice
1/2 teaspoon cornstarch (prevents liquid from forming)

For "mix ins", add 1 tablespoon mini chocolate chips, or swirl in (not stir) 1 tablespoon jam of choice.

In a 1 cup or larger microwave proof mug, beat the cream cheese until light and fluffy with a small whisk. Mix in the sour cream, vanilla, sugar, egg, lemon juice and cornstarch. Whisk about 2 minutes until light. Alternatively, the mixture may be mixed in a small bowl with a hand held electric mixer and then poured into the mug. Add any "mix-ins", or swirl in jam at this time. Microwave on medium for 2 1/2 minutes* (in a 650 watt microwave). Since microwave powers are different, you may need to experiment. You want the center to just start to bubble, and then stop cooking. If it is allowed to bubble and cook further, the mixture will "break" and you'll need to start over. Make a note of the successful cooking time for your microwave. Take out of the microwave and let cool to room temperature and then refrigerate until fully chilled, about 1 1/2-2 hours. If any liquid has formed, carefully pour out. Sprinkle with graham cracker mixture and top with any topping of your choice.

*I also had success with 1 minute 50 seconds on high.

Serves 1.

Graham Cracker Topping

1 tablespoon crushed graham crackers
1/2 teaspoon melted unsalted butter

Mix graham cracker crumbs and melted butter together in a small bowl. Sprinkle on top of mug
cheesecake.


Microwave Mug Cheesecake recipe (pdf)

Salt Caramel Molten Chocolate Cake

Dinner last week at the magical Le Chalet des Iles, in Paris' Bois de Boulonge, inspired the molten cake lover in me. After a very filling meal I didn't order dessert, but my generous friends did. I saw the Salt Caramel Molten Cake with Caramel Ice Cream arrive at the table and discreetly readied my spoon. When offered a taste, I was ready and armed! It was warm and gooey and all about the caramel. It was fabulous on its own but, since my philosophy is that everything is better with chocolate, I knew I'd adapt it. The next day back at home, I made my favorite Chocolate Molten Cake and inserted a sea salt caramel. Oh my, was it good! I added a scoop of caramel swirl ice cream on the side. It had the perfect balance of the warmth of chocolate and caramel with the cold and creamy ice cream. This is special and since it is pure, quality ingredients are important. I used Scharffen Berger chocolate and premium sea salt caramels. Regular caramels may be substituted and the softer they are, the better. You could even make a well and use a good quality caramel sauce. Just be careful not to overcook them.

Bon Appetit!

Salt Caramel Molten Chocolate Cake

1/4 cup unsalted butter

12 ounces best quality bittersweet chocolate

1/2 cup sugar

4 large eggs, beaten

1 tsp vanilla

1 tsp salt

1/3 cup all purpose flour
8-1 inch square good quality sea salt caramels*

*Plain caramels or caramel sauce may be substituted.

8-4 ounce (or 6-6 ounce) custard cups, buttered

baking parchment paper

You can make these a few hours in advance. Be sure to refrigerate them until you are ready to bake and serve. Bake them only when you are ready to eat them, and serve immediately. Don't overcook as you will lose the pudding in the center.

Put a baking sheet in the oven and preheat oven to 400 degrees.

Fold a piece of parchment paper 4 times. Set a custard cup on it and trace the bottom. Cut out the 8 circles and butter them. Place them in the bottom of the cups.

Melt the chocolate and butter and let cool a bit. Add the sugar, eggs, salt and vanilla. Stir to combine and add the flour. Blend into a smooth batter.Fill the cups half way and place the caramel on top. If using caramel sauce, make a well and put in 1 tablespoon of the caramel sauce.Then top off the batter evenly between the cups. Quickly place on the hot baking sheet in the oven. Bake for 10 minutes (12 minutes if the batter is cold). After baking take out of oven, and if needed, run a knife around the edge to loosen. Tip them out onto individual serving plates, dust with powdered sugar and serve warm with ice cream.

Written and photographed by Diane.

Salt Caramel Molten Chocolate cake recipe (pdf).