Preparing this simple three-component cheesecake the day before Sunday can save time on Sunday. Often, Sunday lunch becomes more complicated than planned, especially if dessert needs to be made after the main course.
This cheesecake, requiring only three ingredients, is a useful addition to any recipe collection. It requires minimal preparation, does not need cream cheese, and can be made the night before, reducing Sunday worries.
The combination of lemon-flavored biscuits, plain full-fat yogurt, and condensed milk creates a creamy, slightly tangy cheesecake-style filling. The microwave handles the cooking, while the refrigerator manages the setting process.
Three-Ingredient Microwave Cheesecake Recipe
Ingredients
For the base:
— Half to one package of lemon-flavored biscuits, depending on the size of your pan.
— 1 kg of plain full-fat yogurt.
— 1 can of condensed milk, shake well before opening.
For serving
— 1 cup of fresh mixed berries, such as blueberries and strawberries.
— Mint leaves.
Instructions
For the base
Place the lemon-flavored biscuits in a resealable bag and crush thoroughly with a rolling pin. Grease a medium square pan suitable for microwave use. Add the crushed biscuits and heat in the microwave for 30–45 seconds. Remove from the microwave and mix the crumbs well. Using the back of a spoon, press the crumbs firmly into the bottom of the pan to form an even crust.
For the filling
Mix the yogurt and condensed milk in a bowl until smooth. Heat in the microwave for 2–3 minutes. Carefully remove and stir vigorously. Return the mixture to the microwave for another 2–3 minutes. Pour the warm filling over the biscuit base and refrigerate for at least four hours, or preferably overnight. Once fully set, cut into squares and serve with fresh berries and mint leaves.
Why should you make this cheesecake ahead of time?
This recipe is particularly suitable for Sunday lunch because the microwave preparation takes only a few minutes. The longest part of the process is waiting for the cheesecake to set and cool. Making it on Saturday evening allows it to spend the night in the refrigerator undisturbed. By Sunday lunch, it should be firm enough to slice and serve. Furthermore, it eliminates the need to squeeze in dessert preparation between roasting meat, preparing vegetables, and setting the table.
Why must the cheesecake chill for a long time?
The microwave heats the yogurt and condensed milk mixture, but it is the time spent in the refrigerator that gives the cheesecake its final texture. A minimum of four hours is recommended, but it is preferable to keep it in the refrigerator overnight if possible. A cheesecake that has not cooled sufficiently may be too soft to cut neatly into squares. This recipe is one where advance preparation is not just convenient; it gives the dessert more time to firm up before serving.