Microwave Baked Lemon Cheesecake Recipe

Base:

1/3 cup of butter

1 ½ cups graham cracker crumbs

2 tbsp superfine sugar

Filling:

2 cups of medium-fat smooth cottage cheese

1/3 cup sugar

2 large eggs

1 tsp vanilla extract

1 tbsp cornstarch or cornflour

1 lemon juice (finely grated)

2/3 cups double heavy cream

2/3 cup soured (dairy sour) cream

Preparation:

1. To make the base, melt the butter, uncovered on Defrost for 2-2 1/2 minutes. Stir in the graham crackers and sugar. Line the base and side of a 20cm /8in/ diameter dish with plastic wrap allowing it to hang very slightly over the edge. Cover the base and sides with the graham crackers mixture. Cook, uncovered on full for 2 1/2 minutes.

2. To make the filing, beat the cheese until soft, then blend in the remaining ingredients except the soured cream. Pour into the crumb case and cover loosely with kitchen paper. Cook on full for 12 minutes, turning the dish twice. The cake is ready when there is some movement to be seen in the middle and the top has risen lightly and is just beginning to crack.

3. Allow to stand for 5 minutes. Remove from the microwave and gently spread with the soured cream, which will set on top and even out as the cake tools.

4. Enjoy!

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