Feather Light Strawberry Cheesecake

This is a 1980s microwave cookbook gem that deserves a comeback. Folding stiffly beaten egg whites into the cheesecake batter is what gives this cake its almost-mousse texture. Lighter than baked, denser than chiffon, with all the tang of a classic cheesecake.

The whole thing cooks in a microwave in under 10 minutes total. The crust gets a 2-minute zap to set the zwieback crumbs and butter into a crisp base. The filling cooks for 6 minutes (no water bath, no oven, no cracking). Then a sour cream topping gets a 1-minute set on top before the strawberries go on.

Use a non-metallic baking dish. Glass or ceramic only. Metal sparks in a microwave and will damage your appliance.

The lemon zest and juice are doing double duty here. They sharpen the cream cheese tang and prevent the cheesecake from tasting flat or one-note sweet. Don’t skip the zest. The flavor lift it provides is huge.

Pro Tips

• Bring cream cheese to true room temperature for at least an hour. Cold cream cheese gives lumpy filling no amount of beating can fix.
• Beat egg whites in a clean, dry bowl with no traces of yolk or fat. Even a speck will keep them from whipping stiff.
• Microwaves vary in power. Start at the listed times and add 30 seconds at a time if needed. Look for a center that just barely jiggles.
• Chill at least 4 hours before serving. Like all cheesecakes, the flavor and texture only get better after a long cold rest.

Variations

• Swap zwieback for graham crackers, vanilla wafers, or gingersnaps for different crust flavors.
• Use fresh strawberries when in season, glazed with a tablespoon of warmed strawberry jam for a glossy finish.
• Try blueberries, raspberries, or a mixed berry topping for a different fruit profile.