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.
2 Servings (Ramekins or Mugs)
50g Cream Cheese
2 tablespoons Cream
3-4 tablespoons Caster Sugar
1/2 cup Self-Raising Flour
Extra Butter for greasing *optional
- 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.