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Old 09-04-2012, 09:19 AM   #1
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Jiffy Creamy Cheesecakes - photos included

In this image you can see the smooth surface of the cheesecake in the foreground and seconds later of cooking time and it will look like the one in the background with a "broken" surface. The smooth surface is what you want and mine took 33 seconds in my 1200 watt microwave oven (very powerful).







JIFFY CREAMY CHEESECAKES
This has got to be the easiest cheesecake to make, the quickest and, believe it or not, one of the yummiest cheesecakes from a creamy, delicate point of view. The most difficult part will be waiting for the cheesecake to chill. The crumb topping adds a wonderful texture contrast.

4 oz regular cream cheese (125 g)
1 cup sour cream (250 mL)
1/4 cup egg whites (60 mL)
1/4 cup powdered erythritol (60 mL)
Liquid sucralose to equal 2 tbsp (30 mL)
SPLENDA® Granular
1 tsp lemon juice (5 mL)
1/2 tsp vanilla extract (2 mL)
1/4 tsp xanthan gum (1 mL)
2 tsp sugar-free jam of choice, optional (10 mL)
Crumb Topping (optional):
2 tbsp ground almonds, OR Gluten-Free Bake Mix, page___ (30 mL)
1 SPLENDA® packet
1 tsp butter, melted (5 mL)

In food processor, process cream cheese, sour cream, egg whites, powdered erythritol, liquid sucralose, OR SPLENDA® Granular, lemon juice, vanilla extract and xanthan gum until smooth.

Pour evenly into 2 small ramekins and drop blobs of jam on the surfaces, if using. Swirl in (not stir in) with a knife. Microwave individually on high 33 seconds in a 1200 watt microwave oven. (You want to stop the cooking before the cheesecake surface “breaks.”) If the wattage is half that amount, you may need to microwave the cheesecake a lot longer. Look through the microwave door and just as the cheesecake starts to rise, stop the cooking.

Chill in the freezer about one hour to speed the chilling process. If you accidentally freeze it solid – not to worry – place in the refrigerator until soft.

Crumb Topping (optional): In small bowl, combine ground almonds, OR Gluten-Free Bake Mix, page___, SPLENDA® and melted butter. Sprinkle chilled cheesecakes with crumb topping

Helpful Hints: Overcooked cheesecake will still be good but the texture is different. It may take one or two tries to get the timing right, but once you do, this will be your go-to recipe for cheesecake in a jiffy! The cheesecake servings are huge, so you can easily eat only half. You can add chocolate chips instead of jam and you may use coffee mugs instead of ramekins, but again the timing will be affected as my ramekins are shallow and wider than a typical coffee mug.

Yield: 2 huge servings
1 serving
384.3 calories
12.3 g protein
33.9 g fat
7.5 g net carbs

Last edited by Jennifer Eloff; 09-04-2012 at 09:27 AM..
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Old 09-04-2012, 10:41 AM   #2
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as a non-expert in cheesecakes, I wonder why the egg whites rather than whole egg. it seems the yolks would contribute to the texture. can you educate me in your thinking here? thank you!
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Old 09-04-2012, 10:44 AM   #3
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I wanted a very white cheesecake and wanted to keep the eggy taste neutral as well. You're welcome to use egg yolks.
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Old 09-04-2012, 11:21 AM   #4
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Boy that looks FANTASTIC and I LOVE that crystal blue bird!
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Old 09-04-2012, 12:13 PM   #5
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Man, that looks delish, Jen. I'm off sweets right now, but I'll print this out for future.
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Old 09-04-2012, 12:52 PM   #6
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and people (other than buttoni *hug*) should remember that this is just as nutritious a meal as it would be as eggs and cheese without the sweetener. our best bet is to use these things as regular meals rather than adding them on as desserts, which can lead to excess calories/carbs if we aren't careful!
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Old 09-04-2012, 02:19 PM   #7
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That is exactly what I did yesterday, Ravenrose. It was literally my meal. It's rather calorific, but if you can have half a portion (if one has will power like that), then you can have a small meal as well. It's quite a substantial bowl of cheesecake, if you know what I mean. Very good and one feels rather indulgent eating it.

It would be great for the Fat Fast actually come to think of it - something high enough in Fat to encourage ketosis.

Char, Dan gave that to me as a present. I have one with a green bird as well.

Peggy - thanks! It's a cool recipe - just figuring out the microwave timing could be a challenge the first time. You have 2 cheesecakes, so it helps to do one at a time. The first one I did at 36 seconds and the surface broke. The second one - 33 seconds - perfect! I'm guessing if the wattage of the microwave oven is half mine and one is using a coffee mug vs a shallow ramekin, the timing could be more than one minute.
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Old 09-04-2012, 02:27 PM   #8
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Wow, this looks good!! I think I'm missing sour cream, but I will get some and try these tomorrow!
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Old 09-04-2012, 02:27 PM   #9
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Jen, do you suppose Dan would divulge his source for those birds? I'd love to have one like that!!
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Old 09-04-2012, 02:32 PM   #10
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LOL I think it was a store called La Onda or Conway - inexpensive, I think - but very pretty. That caught your eye, hey?
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Old 09-04-2012, 04:54 PM   #11
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It's BLUE!

I'll have to see if I can locate one like it! Thanks girlfriend.
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Old 09-04-2012, 04:58 PM   #12
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Haha! But on the other side is a pink birdie. You are too funny!
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Old 09-04-2012, 04:59 PM   #13
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Jennifer, these look exquisite! Love cheesecake and love easy, so I am rather excited! Also, would you be able to point me in the right direction to find some ramekins similar to the ones in your picture? They are so pretty! (And, like Charski, I luv the bluebird, too!)...thanks in advance~
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Old 09-04-2012, 05:06 PM   #14
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Quote:
Originally Posted by Jennifer Eloff View Post
Haha! But on the other side is a pink birdie. You are too funny!
Uh, so is the PINK bird part of the same piece as the BLUE bird? Me no like pink so much....
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Old 09-04-2012, 05:15 PM   #15
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You have me laughing this end, Char - yep, it's a package deal including the pink birdie. I like pink. I like most colors except brown or really dull colors. Haha - edited to say - I'm wearing brown in that photo. Oh well - yeah, don't really like brown very much, unless it is a table cloth.

Jigglenomore, I am really trying to think where I got my ramekins. I really can't remember but it was in Canada in a physical store - maybe just even the Great Canadian Wholesale Club, to be honest. That's what is coming to mind. They were not expensive. I have six of them and one is cracked unfortunately - happened in the move in the container on the ship from Canada to our tropical abode. I think you could find something in kitchen stores or a big department store. Jigglenomore - there is a pink birdie on the other side.
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Old 09-26-2012, 03:14 PM   #16
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Just an FYI for future testers of this recipe. A whole egg did not work well in this recipe. No substitutions for the egg whites. It amounts to using the egg whites from 2 large eggs.
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Old 10-07-2012, 07:06 PM   #17
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This sounds really good but I don't keep stuff like erythritol or xanthum gum in my pantry.
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Old 10-08-2012, 09:24 AM   #18
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This looks very good - do you think it is possible to cook it in a regular oven? I very rarely use my microwave.
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Old 10-09-2012, 03:03 PM   #19
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Library Girl, you can use your own preferred sweetener. The erythritol does give some body to this cheesecake as does the xanthan gum, so not sure exactly what you can expect.

Sbarr, yes, you can use a regular oven. I'd say around 325 deg. F. You'd have to keep an eye on it to get the smooth cheesecake - i.e. no cracked surface - that changes the texture quite a bit.
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Old 10-09-2012, 03:42 PM   #20
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Quote:
Originally Posted by jigglenomore View Post
Jennifer, these look exquisite! Love cheesecake and love easy, so I am rather excited! Also, would you be able to point me in the right direction to find some ramekins similar to the ones in your picture? They are so pretty! (And, like Charski, I luv the bluebird, too!)...thanks in advance~
The ramekins look like corelle. Don't know the pattern.

ETA. The pattern is Chutney

Last edited by Nelle Belle; 10-09-2012 at 03:44 PM..
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Old 10-10-2012, 08:16 AM   #21
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Chutney, hey? LOL
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Old 10-12-2012, 07:05 PM   #22
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I made this recipe last night and enjoyed one of the portions for dinner tonight. Wow, was it good! Highly recommended. I followed the recipe exactly.

My favorite recipes here are the ones that make small batches/servings. Thank you!!
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Old 10-14-2012, 09:41 AM   #23
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I made this last night and ate one this morning. Both of mine "broke" in the microwave, so the texture was kind of crumbly/grainy, but the taste was excellent!

I have a weak microwave, only 850 watts, so I'm going to have to experiment until I find the correct cooking time to not break the surface.

The crumb topping was a great touch!!
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Old 10-14-2012, 11:05 AM   #24
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Looks fabulous! I don't have xanthan gum, but will give it a try without it. I think it'd be the perfect weekend breakfast treat when I'm missing greek yogurt with granola on top!
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Old 10-14-2012, 11:59 AM   #25
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Jennifer, I made your Jiffy Cheescakes!! They're cooling on the counter then I will put them in the fridge to cool and make a crumb topping later for them. I got 3 cheescakes, my ramekins must be smaller than yours.

I will post my review on taste (the batter tasted yummy) and try posting some pics later after they're chilled.
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Old 10-14-2012, 01:24 PM   #26
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Here's my pics. I used blueberry jam and sprinkled with the almond topping Jen posted. Haven't tried them yet but I'm thinking yum!!
Attached Images
File Type: jpg photo_2.jpg (49.3 KB, 49 views)
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Old 10-14-2012, 06:00 PM   #27
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I had to come back in here and say this cheesecake is amazing!!!

Seriously would not have known this was made in the microwave if I hadn't made it myself!! I'm going to try doubling the recipe next time to make 6 ramekins. I was satisfied with eating half of one for dessert.

Excellent job Jennifer!!
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Old 10-14-2012, 07:16 PM   #28
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Wow, that looks delicious!
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Old 10-16-2012, 12:41 PM   #29
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LOL That's very, very cool, Gina! Photos are lovely.

Vilya, my microwave is 1200 watts, so it is ready in seconds. Yours would take a bit longer. For my cheesecakes it was a matter of a couple of seconds extra cooking and the cheesecake surface "broke" in one area. It's tricky to find the right timing. You have 2 ramekins with cheesecake filling, so you get 2 chances. In Gina's case, she got 3 chances!

MargD - I have quite a few more Jiffy recipes planned. Happy you liked it!
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Old 10-16-2012, 01:59 PM   #30
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I have 1 left for tonight!! They're so good. Mine took about 1:35-1:45 in my 800 watt microwave. I just watched them and after they started to rise I took it out. They all came out good!! I'm making some more tomorrow, probably going to double the recipe and get 6 ramekin.

Thank you for the recipe Jen.
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