Sweet & full of tang, this lemon cheesecake is made in the microwave! Ideal for hot summer days when you don’t want to turn on the oven and heat up your home. Thank you, Misty Lutz Evans, for this recipe.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In a mixing bowl, blend cream cheese, 1 egg, yogurt, 2 tbsp mix, and lemon zest.
- In another bowl, prepare crust. Combine graham cracker crumbs, butter, and 1 tbsp mix. Add more melted butter as needed if it’s too dry to stick together.
- Press the crust evenly into a lightly oiled Rectangular Steamer. Spoon batter evenly over crust. Sprinkle 1 tbsp mix on top.
- Cover; microwave on high 5–6 min. Remove lid. Let cheesecake cool completely before removing from pan.
- Meanwhile, in a microwave safe bowl, prepare lemon curd topping. Whisk remaining mix with 1 egg and water. Microwave, 1 min, whisk. If not thickened, microwave 10 sec and then whisk again. Once thickened, place in fridge to cool.
- Once cooled completely, carefully flip the cheesecake out of the steamer and turn cheesecake side up. Spread prepared cold lemon curd on top; smooth.
Per serving: Calories 350, Fat 20 g (Saturated 11 g, Trans 0.1 g), Cholesterol 135 mg, Sodium 200 mg, Carbohydrate 38 g (Fiber 0 g, Sugars 27 g), Protein 8 g.
30 min
6 servings
$1.58/serving
30 min6 servings$1.58/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In a mixing bowl, blend cream cheese, 1 egg, yogurt, 2 tbsp mix, and lemon zest.
- In another bowl, prepare crust. Combine graham cracker crumbs, butter, and 1 tbsp mix. Add more melted butter as needed if it’s too dry to stick together.
- Press the crust evenly into a lightly oiled Rectangular Steamer. Spoon batter evenly over crust. Sprinkle 1 tbsp mix on top.
- Cover; microwave on high 5–6 min. Remove lid. Let cheesecake cool completely before removing from pan.
- Meanwhile, in a microwave safe bowl, prepare lemon curd topping. Whisk remaining mix with 1 egg and water. Microwave, 1 min, whisk. If not thickened, microwave 10 sec and then whisk again. Once thickened, place in fridge to cool.
- Once cooled completely, carefully flip the cheesecake out of the steamer and turn cheesecake side up. Spread prepared cold lemon curd on top; smooth.
Per serving: Calories 350, Fat 20 g (Saturated 11 g, Trans 0.1 g), Cholesterol 135 mg, Sodium 200 mg, Carbohydrate 38 g (Fiber 0 g, Sugars 27 g), Protein 8 g.
