
This recipe is for 2 servings, but you can easily make it half for single serving. If using half of an egg is bothering, just use the whole or add extra cream or milk instead. Mixing the ingredients can be done in a ramekin or mug, and cook in the microwave for 60-90 seconds. You can make an instant Cream Cheese Cake. However, steaming is far better method because it makes the cake so soft, moist and fluffy like a soufflé.
Makes
2 Servings (Ramekins or Mugs)
Ingredients
50g Cream Cheese
20g Butter
2 tablespoons Cream
3-4 tablespoons Caster Sugar
1 Egg
1/2 cup Self-Raising Flour
Extra Butter for greasing *optional
Method
- Butter inside the ramekins or mugs, but this is optional.
- Place Cream Cheese, Butter and Cream in a heat-proof bowl. Heat in the microwave for 30 seconds then stir well.
- Add Sugar and mix well, add Egg and mix until smooth. Add Self-Raising Flour and combine well. Pour the mixture into the prepared ramekins or mugs.
- Pour water into a steamer and bring to the boil over high heat. Place the ramekins or mugs in the steamer, cover with lid and cook for 15 minutes. Enjoy warm or cold.
Comments
Audrey
16/04/2020
Hello! May I ask what cream do you use for this recipe? Is there a way I can opt out the cream?
Hiroko
17/04/2020
Hi, Audrey. I use Thickened Cream, but any type Cream OR Milk will do.
Bella
19/11/2020
Hi Hiroko, can I know what is thickened cream? And any type cream is like what? Sorry, I’m new…
Hiroko
19/11/2020
Thickened cream is thicker than normal cream and it is the most commonly available cream in Australia. Any type of Cream is fine for this recipe. If you can’t find Cream, use full cream milk.
Eva deleon
9/09/2019
Thank you so much,very easy to make ..
Hiroko
10/09/2019
You have tried this? Thank you, Eva. Sometimes I crave a particular dessert after dinner. When I really wanted to eat cheesecake, this quick & easy cake fulfilled my crave. I should have added 1 teaspoon Lemon Juice.