(If you use individually wrapped Kiri cream cheese)
7 pieces (18 g × 7)
[If you make a cake base]
Margarine (or butter)
[If you make a cake base] Place the margarine in a microwavable cake mold such as a silicone steamer. Microwave at 500 W for about 30 seconds to melt the margarine.
Place the biscuits in a resealable and sturdy plastic bag, and crush into fine pieces with a rolling pin. Press the crushed biscuits hard into the bottom of the mold from Step 1, and make a cake base.
Place the cream cheese in a heatproof bowl and cover with plastic wrap. Microwave at 1000 W for 30 seconds to soften the cheese. Add the sugar and mix them well.
When it's smooth, add the beaten egg a little at a time. Add the yogurt in several doses. Add the lemon juice and mix well.
Add the pancake mix and mix well until the mixture becomes smooth.
Place the batter in the mold, cover with plastic wrap or a microwavable lid, and microwave at 500 W for 7 minutes. Then let it stand to steam in the microwave for 3 minutes.
Remove from the microwave and let cool with the lid on. Then refrigerate overnight and it's ready to be served! You don't have to make the cake base.
If you use a regular size silicone steamer, make in the same way (microwave at 500 W for 7 minutes with a lid on, then let it stand to steam in the microwave for 3 minutes).
The cake is flatter but you can cut it into sticks.
Cut into bite-sized pieces to make them easier to eat. I think the cake is moister and more NY style when using a silicone steamer.
Story Behind this Recipe
I had some pieces of individually wrapped Kiri cheese left, so I used them. To save electricity, I didn't want to spend 40-50 minutes on baking in the oven. So I tried my previous microwave recipe without fresh cream.
See the (Recipe ID: 1736261) 'Microwave Time-Saver NY Cheesecake' for photos of the steps. This recipe is even easier as this uses pancake mix. When you place the mixture in the mold, the best way is to pass it through a strainer, but it is also okay to mix well after adding each ingredient.