I’m adding this to the page for myself, just so I don’t forget to make this when I’m wanting dessert but trying to eat less sugar.
140 g cream cheese, room temperature
1 large egg, room temperature
1/2 tsp vanilla
2 T powdered sweetener (confectioner’s Swerve is probably best, but you could use whatever you have)
Mix ingredients together until smooth. I use an immersion blender, but you could mash it with a fork if you have to….I will take a loonnnggg time!
Coat two small remekins with cooking spray. Divide the batter between them. Microwave 30 seconds and check. Keep microwaving 5-15 seconds at a time, depending on how close you are to being done. Microwave the batter until the center is no longer runny. You just have to keep looking at it and jiggling. I have a 35 year old microwave (They don’t make them like they used to!), so I think mine take about a minute and a half to cook with the low wattage it puts out. If we remodel the kitchen before I die, we’ll put in a new microwave that you don’t have to bump the door to get it started working. But no rush.
Now this cheesecake won’t be that great unless you top it with some berries, sweetened with a little stevia or whatever you like to use. The berries make it a pretty darn good desert.