Microwave Cheesecake

Ingredients

• 2 eggs
• 151 g cream cheese (The recipe indicates approximately 150-151 g.)
• 100 g Greek yogurt
• 25 g erythritol (Optional, to taste; the author recommends it as a sweetener.)
• salt (A pinch.)
• 20 g Parmesan cheese (Add at the end, approximately 20 g.)
• fat for greasing the container (Coconut oil, olive oil, or butter may be used, in a sufficient amount to lightly coat the container.)

Steps

1. 1

   Place the 2 eggs in a bowl. Add the cream cheese and Greek yogurt.

2. 2

   If you wish to sweeten the cheesecake, add approximately 25 g of erythritol. Also add a pinch of salt.

3. 3

   Mix all the ingredients until smooth, with no visible lumps of cream cheese.

4. 4

   Finally, add approximately 20 g of Parmesan cheese and mix until incorporated.

5. 5

   Lightly grease a microwave-safe container with coconut oil, olive oil, or butter.

6. 6

   Pour the mixture into the greased container and gently smooth the surface if necessary.

7. 7

   Cook in the microwave at maximum power for 2 minutes and 30 seconds. Check that the cheesecake has set; the center may remain slightly soft.

8. 8

   Carefully remove it, let it rest for a few minutes to finish setting, and serve.

Notes

The author particularly emphasizes the cooking time: 2 minutes and 30 seconds at maximum power. Actual microwave power may vary; if the cheesecake is still liquid, cook it in very short intervals to prevent it from drying out.

Nutrition per serving

• dessert
• breakfast
• quick
• microwave
• high-protein
• gluten-free
• cheesecake