RAMEKIN CHEESECAKE RECIPES RECIPES
5-MINUTE MICROWAVE CHEESECAKE RECIPE BY TASTY
Here's what you need: butter, graham cracker, cream cheese, sugar, vanilla extract, fresh raspberries
Provided by Alvin Zhou
Yield 1 serving
Number Of Ingredients 6
Steps:
- Melt the butter in a small microwaveable ramekin. Tilt the ramekin to coat the sides.
- Crush the graham crackers into fine crumbs, then add to the ramekin with the butter and mix well. With a spoon, press the crust evenly against the bottom of the dish.
- In a small bowl, combine the cream cheese, sugar, and vanilla, stirring until there are no lumps.
- Spread the filling on top of the graham cracker crust.
- Microwave for at least 4 minutes, 45 seconds at a time, at half power. Make sure the cheesecake does not bubble over the sides of the ramekin.
- Chill in the freezer for at least 30 minutes, until completely cool to the touch.
- With a knife, loosen the edges of the cheesecake, then invert onto a plate, or eat straight from the dish.
- Top with a few raspberries.
- Enjoy!
Nutrition Facts : Calories 606 calories, CarbohydrateContent 32 grams, FatContent 50 grams, FiberContent 1 gram, ProteinContent 7 grams, SugarContent 24 grams
PUMPKIN CHEESECAKE FOR TWO RECIPE | EATINGWELL
Single-serving pumpkin cheesecakes are the perfect way to finish off a Thanksgiving meal for two (or any other meal, given that they take just 15 minutes of active prep time!). You can make them a day or two ahead of time and keep them tucked away in the fridge in their sturdy ramekins until you're ready to enjoy them.
Provided by Hilary Meyer
Categories Thanksgiving Dessert Recipes
Total Time 5 hours 0 minutes
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Line 2 6-ounce ramekins with foil and coat with cooking spray.
- Place gingersnaps in a mini food processor. Process until finely ground. Drizzle in oil and stir with a fork to combine. Divide the mixture between the prepared ramekins and press down with the back of a spoon.
- Beat cream cheese, sugar, cream and vanilla in a medium mixing bowl with an electric mixer on medium speed until combined. Add egg and beat well. Add pumpkin puree and pumpkin pie spice and beat, scraping the sides of the bowl as needed, until just combined. Divide the batter between the ramekins.
- Place the ramekins in a small roasting pan. Add hot water to the roasting pan to come halfway up the sides of the ramekins. Carefully transfer to the oven; bake until the centers of the cheesecakes are set, about 40 minutes. Transfer to a wire rack to cool to room temperature, then cover and refrigerate for at least 3 hours. Lift the cheesecakes out of the ramekins and peel away the foil before serving.
Nutrition Facts : Calories 486 calories, CarbohydrateContent 38 g, CholesterolContent 167 mg, FatContent 34 g, FiberContent 2 g, ProteinContent 9 g, SaturatedFatContent 17 g, SodiumContent 326 mg, SugarContent 22 g
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