Microwave Chocolate Swirl Cheesecake
Submitted by beamerz3
Quick microwave cheesecake with sour cream filling and melted chocolate drizzled on top. Cooks in 18 minutes with no water bath, ready after chilling.
YIELD
1 cakePREP
10 minCOOK
30 minREADY
40 minThis microwave method makes cheesecake accessible on busy weeknights, cooking the entire dessert in under 20 minutes without heating up the oven.
The chocolate wafer crust microwaves first to firm up, then the creamy filling with sour cream cooks at medium power to prevent curdling.
Melted semi-sweet chocolate drizzles over the top in an attractive pattern before cooking, creating that signature swirl as the cheesecake sets.
No water bath, no fuss. Just microwave, cool, and chill until you’re ready to serve.
Pro Tips
- Use Medium power (50%) to prevent the filling from curdling
- Rotate dish during cooking if your microwave doesn’t have a turntable
- Center should still jiggle slightly when done; it firms as it cools
- Cool to room temperature before refrigerating to avoid cracking
- Best made a day ahead so flavors can develop
Ingredients
Directions
In 9 inch microwavable quiche dish, round baking dish or deep pie plate, melt butter on high for 1 to 1½ minutes.
Stir in crumbs and 2 tablespoon sugar until evenly coated with butter.
Press onto bottom and sides of pan.
Microwave at High for 2 to 3 minutes or until firm.
Rotate dish if necessary.
In small dish, melt chocolate at Medium (50%) for 2 to 3 minutes, stirring to help chocolate melt.
Set aside. In large bowl, beat cream cheese and sugar until light.
Beat in eggs, one at a time, then add sour cream and vanilla and beat until smooth.
Pour into baked crust. Drizzle chocolate over mixture in attractive pattern.
Microwave, uncovered at Medium (50%) for 14 to 18 minutes, or until cheesecake is almost set in the centre.
Rotate dish during cooking, if necessary.
Cool on countertop to room temperature, then refrigerate until serving.
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