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Microwave citrus cheesecake
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Microwave-made zesty no-bake citrus cheesecake, ideal for quick and convenient entertaining without using the oven.
Ingredients:
  • 125g butter, chopped
  • 250g Nice biscuits, crushed
  • 500g cream cheese, softened
  • 70.95 gm caster sugar
  • 2 tsp finely grated lemon rind
  • 2 tsp finely grated orange rind
  • 65.63 gm lemon juice
  • 65.63 gm orange juice
  • Sliced lemon, to serve
  • Sliced orange, to serve
  • Slice ruby grapefruit, to serve
Instructions:
  • Melt the butter in a microwave-safe bowl by microwaving on HIGH for about 30 seconds. Next, finely chop the biscuits in a food processor and then add the melted butter. Process the mixture until well combined.
  • Take a 4.5cm-deep, 22cm round microwave-safe silicone cake pan and place it on a plate. Using the side of the pan, press the biscuit mixture evenly and firmly over the base and sides. Refrigerate for 20 minutes or until firm.
  • In a food processor, blend cream cheese until smooth. Add sugar, citrus rinds, eggs, and cream; blend until smooth. Mix in fruit juices until combined. Pour filling into biscuit crust, then transfer to the microwave.
  • Microwave on MEDIUM-HIGH (70%) for 4 minutes, let stand for 3 minutes. Microwave again for 3 minutes, let stand for another 3 minutes. Microwave on MEDIUM (50%) for 3 to 4 minutes until slightly wobbly at the center. Let stand for 3 minutes. Allow to cool at room temperature for 40 minutes before refrigerating overnight.
  • Gently invert the cheesecake onto a serving plate, layer with fresh lemon, orange, and grapefruit slices, and then serve.

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