Microwave Orange Cheesecake
Indulge in the zesty delight of Microwave Orange Cheesecake, a quick and easy dessert that comes together in just 20 minutes! Perfect for busy weeknights or last-minute gatherings, this recipe combines crushed digestive biscuits or graham crackers with creamy, citrus-infused filling, featuring fresh orange juice, fragrant zest, and a hint of vanilla. With just a few minutes in the microwave, this no-fuss cheesecake sets beautifully, leaving you with a luscious, tangy treat that's chilled and ready to enjoy. Top it with whipped cream and candied orange slices for an elegant garnish that complements its vibrant flavors. Don't sacrifice flavor for convenience—savor this effortless orange cheesecake today!
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Recipe Information
Ingredients
- 100 grams Digestive biscuits (or graham crackers), crushed
- 40 grams Unsalted butter, melted
- 200 grams Cream cheese, softened
- 50 grams Granulated sugar
- 1 teaspoon Orange zest
- 2 tablespoons Fresh orange juice
- 0.5 teaspoons Vanilla extract
- 1 piece Large egg
- 50 milliliters Whipping cream, for topping (optional)
- 2 slices Candied orange slices, for garnish (optional)
Instructions
In a medium bowl, combine the crushed digestive biscuits with the melted butter until the mixture resembles wet sand.
Press the biscuit mixture firmly into the bottom of a microwave-safe 7-inch dish or pan to form the crust. Set aside.
In a separate mixing bowl, whisk together the cream cheese and sugar until smooth and creamy.
Mix in the orange zest, orange juice, and vanilla extract, ensuring the ingredients are well combined.
Add the egg to the cream cheese mixture and whisk just until incorporated. Avoid overmixing.
Pour the cream cheese mixture over the prepared crust, spreading it evenly.
Place the dish in the microwave and cook on medium power (around 600 watts) for 4-5 minutes, or until the center is set but still slightly wobbly. Cooking time may vary depending on your microwave.
Carefully remove the cheesecake from the microwave and let it cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
Optional: Whip the cream to soft peaks and pipe or dollop onto the cheesecake before serving.
Garnish with candied orange slices if desired, then slice and serve.
Nutrition Facts
Calories |
2084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.9 g | 177% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 191.2 g | 70% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 133.4 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 336 mg | 26% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 614 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
