3 tbs butter, melted
40 g (about 9) graham cracker crumbs
1 tbs sugar
250 g cream cheese, softened*
40 g sugar
zest of 1 lime**
2 tbs fresh lime juice**
1 egg
Combine the graham cracker crumbs with melted butter and 1 tbs sugar. Divide between 2-4 25 cl jars or ramekins and press into the bottom.
Mix the rest of the ingredients until smooth. Divide evenly into jars or ramekins with crumbed bottoms.
Place in microwave for 2 m (@700 w). The top of the cheesecake should appear dry when cooked. If it doesn’t look quite done, microwave at 30s intervals until the tops appear dry.
Chill in refrigerator for 1 h. Garnish with whipped cream or fresh berries and serve.
Mix the rest of the ingredients until smooth. Divide evenly into jars or ramekins with crumbed bottoms.
Place in microwave for 2 m (@700 w). The top of the cheesecake should appear dry when cooked. If it doesn’t look quite done, microwave at 30s intervals until the tops appear dry.
Chill in refrigerator for 1 h. Garnish with whipped cream or fresh berries and serve.
*Use mascarpone instead
**Replace lime and lime juce with lemon or vanilla for a different taste.