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Introduction
There’s something irresistibly comforting about a creamy, no-fuss cheesecake, especially when it only calls for three simple ingredients. This microwave version makes it even more appealing, offering a quick fix for sweet cravings without sacrificing texture or flavor.
Whether you’re a fan of tropical coconut or the warm spice of ginger, this recipe allows for a customizable base that adds a lovely depth to the rich yoghurt and condensed milk filling. It’s a dessert you’ll want to come back to again and again.
Ingredients
1 litre plain double cream yoghurt
1 tin sweetened condensed milk
200g crushed Tennis biscuits (coconut or ginger, depending on your preference)
Instructions
Begin by preparing your base: place the biscuits in a food processor or a zip-lock bag and crush them into fine crumbs. You can use a rolling pin to achieve a sandy texture if you’re going the bag route.
Transfer the crushed biscuits into a deep microwave-safe dish and press them firmly to create an even, compact layer. This will form the base of your cheesecake and give it structure.
In a large mixing bowl, combine the tin of condensed milk with the litre of double cream yoghurt. Stir gently until the mixture is completely smooth and well incorporated.
Carefully pour the yoghurt and condensed milk mixture over the biscuit base. Use a spatula or the back of a spoon to level out the top so it sets evenly.
Place the dish in the microwave and cook on high for about 5 to 6 minutes. Depending on your microwave’s power, you may need a little more or less time. You’re looking for a firm jiggle in the center.
Once set, remove the dish from the microwave and allow it to cool at room temperature for a few minutes before refrigerating. This helps avoid condensation and ensures a smooth finish.
Refrigerate for several hours or until fully chilled. Once cooled, slice and serve your cheesecake directly from the dish.
How to Make
Start with choosing your biscuit base. Coconut biscuits will give you a sweet, mellow backdrop while ginger adds a spicy warmth. Either way, the base complements the creamy top perfectly.
Crushing the biscuits evenly is key. The finer the crumb, the better your base holds together and supports the filling. No need for butter here – the cheesecake sets firm enough without it.
Yoghurt and condensed milk make a magic combo. The tanginess of the yoghurt balances the sweetness of the condensed milk beautifully.
Be gentle when mixing your filling. Over-mixing can cause air bubbles or affect the setting process. A smooth blend leads to a velvety texture.
Microwaving might seem unconventional for a cheesecake, but it works brilliantly here. It creates a firm, custard-like set without needing an oven or water bath.
Cooling is essential. Allowing the cheesecake to rest in the fridge helps it firm up and develop its full flavor.
When slicing, use a warm knife for clean edges. Dip it in hot water and wipe between cuts for professional-looking pieces.
Variations
Swap the biscuit base for chocolate or digestive biscuits if you want a richer or more neutral flavor.
Add a touch of vanilla or lemon zest to the filling to enhance the aroma.
Top with fresh fruit, like berries or mango, once chilled for a refreshing twist.
For a decadent edge, drizzle with melted chocolate or caramel sauce before serving.
If you like a bit of crunch, sprinkle toasted nuts or coconut flakes on top.
Infuse the yoghurt with cardamom or cinnamon for a spiced dessert vibe.
Make mini versions in ramekins or cupcake liners for individual servings at events or parties.
Tips
Use full-fat yoghurt for the best set and flavor.
Chill the cheesecake for at least 3 hours to allow it to firm up fully.
Cover with plastic wrap while chilling to avoid absorbing fridge odors.
If your microwave cooks unevenly, rotate the dish halfway through.
Let it cool slightly before refrigerating to avoid sogginess from condensation.
You can prepare the base and filling a few hours ahead, then microwave just before guests arrive.
Store leftovers in an airtight container – it keeps well for up to 3 days in the fridge.
Conclusion
This 3-ingredient cheesecake is proof that dessert doesn’t have to be complicated to be delicious.
With minimal prep and maximum flavor, it’s a fantastic go-to recipe for busy days or spontaneous cravings.
Whether you choose coconut or ginger, this cheesecake is sure to impress with its creamy texture.
sweet balance, and irresistible simplicity. It’s a little slice of comfort you’ll want to make again and again.
Let me know if you’d like a printable version or a graphic layout for social media!