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How to make Microwave citrus cheesecake

Yield = 10
Prep time: 0:30
Cook time: 0:15
Total time: 0:45

Ingredients

  • 125g butter, chopped
  • 250g Nice biscuits, crushed
  • 500g cream cheese, softened
  • 1/3 cup caster sugar
  • 2 teaspoons finely grated lemon rind
  • 2 teaspoons finely grated orange rind
  • 3 eggs
  • 300ml thickened cream
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • Sliced lemon, to serve
  • Sliced orange, to serve
  • Slice ruby grapefruit, to serve

Method

  • Step 1 Place butter in a microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until melted. Place biscuits in a food processor. Process until nely chopped. Add butter. Process until combined.
  • Step 2 Place a 4.5cm-deep, 22cm round microwave-safe silicone cake pan on a plate (see notes). Holding side of pan, press biscuit mixture evenly and firmly over base and side. Refrigerate for 20 minutes or until firm.
  • Step 3 Place cream cheese in a food processor. Process until smooth. Add sugar, rinds, eggs and cream. Process until smooth. Add juices. Process until combined. Pour mixture into biscuit crust. Remove from plate and transfer to microwave.
  • Step 4 Microwave on MEDIUM-HIGH (70%) for 4 minutes. Stand in microwave for 3 minutes (see notes). Microwave on MEDIUM-HIGH (70%) for 3 minutes. Stand in microwave for 3 minutes. Microwave on MEDIUM (50%) for 3 to 4 minutes or until just set (centre should still wobble slightly). Stand in microwave for 3 minutes. Remove from microwave. Stand for 40 minutes to cool to room temperature. Refrigerate overnight.
  • Step 5 Carefully turn cheesecake, top-side up, onto a serving plate. Decorate with lemon, orange and grapefruit slices. Serve.