2 oz full fat cream
cheese 1 Tbsp
sweetener (I used monk fruit) 1/4 tsp Vanilla
2 Tbsp Heavy Cream
1 Large egg (suppose to be room temp but I was too impatient, still tasted ok)
Add cream cheese to a medium microwave-safe container/bowl and heat 15 seconds. Maybe cover with paper towel, I didn’t but it only popped at the very end and didn’t make a mess, Lol. Mix cream cheese with a whisk until smooth and no lumps are left. Add in sweetener of your choice (Not real sugar!) and vanilla then whisk until batter is smooth. Add in heavy cream and egg. Whisk until smooth. Tiny lumps ok, but if are big keep whisking or pick out. It will effect the outcome of batter if large lumps are left. Cook cake at full power in microwave for 1 minute. Cakes should bubble at the surface but not be set in the middle. Cook for additional 1 minute, 30 seconds at a time (cooking at full 1 minute will cause cake to explore or over cook) Allow cake to cool at room temperature, use spatula to loosen edges of cake. Slide onto a plate and put in fridge to cool completely. 1 hour is ideal so it can set, but i’m impatient and just wanted some cheesecake so i waited maybe 20 minutes. Serve chilled with fresh fruit (berries. I used 3 strawberries)
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