Minute Microwave Cheesecake

From Your Lighter Side

Some things to consider before you start microwaving:

• You can substitute high-fat cream cheese and sour cream for a lower-fat product. Just be sure to check those nutritional values; reduced-fat products typically contain added sugar.
• You can use egg white in place of the entire egg if you need to further cut the fat.
• If you have no sour cream, you can use greek yogurt, as long as you are aware that yogurt is not induction friendly.
• I made my cheesecake in a small, one-cup casserole dish.
• If the eggs scramble and separate slightly, don’t panic. They should integrate into the dish.
• I added fresh, whipped heavy white cream, fresh blueberries, and nut meal as finishing touches (here, only the fresh-whipped cream is induction friendly).
• This recipe is Induction Friendly, ovo-lacto vegetarian friendly, sugar-free, gluten-free, and only 2.5 net carbs per ample, cup serving.

The ingredients coming together in the bowl before microwaving.

Minute Microwave Cheesecake

2 ounces cream cheese, softened
2 Tbsp sour cream
1 egg
½ tsp lemon juice
¼ tsp vanilla
2-4 Tbsp sugar (taste as you go)

Mix all ingredients thoroughly in a microwave-safe bowl. Cook on high heat for 90 seconds, stirring every 30 seconds incorporating all ingredients. Refrigerate until serving.

Optional: Top with fresh fruit, whipped cream and nut meal.

Makes one, one-cup serving.

Nutritional Information per serving: Calories: 299, Carbohydrates: 2.5 g, Fiber: 0 g, Net Carbohydrates: 2.5 g, Protein: 11 g, Fat: 27.6 g.