Ingredients
- 120 g low-fat cream cheese
- 80 g sour cream
- 40 g heavy cream
- 1 tsp. lemon zest, finely grated
- 60 g powdered sugar
- 1 egg, lightly beaten
- 3 tbsp. frozen cranberries, thawed
- 2 tbsp. lemon juice, freshly squeezed
- 4 graham crackers or digestive biscuits to serve
Preparation
Step 1
In a medium sized bowl cream together cheese, sour cream, heavy cream and lemon zest. Beat in the sugar and egg using a whisk or a hand mixer, until well blended. Slowly stir in the lemon juice and cranberries and pour the batter into two mugs or ramekins.
Place a mug into a microwave oven and cook for 1 minute on 50% power. Take it out and shake slightly, then microwave for another 45 seconds. Take it out, jiggle slightly and return to the microwave for another 30-45 seconds (depending on the size of your portions). Be careful not to overcook it. When done, it will still be a bit jiggly and wobbly in the center, but it will firm up beautifully once cooled properly. Refrigerate the cheesecakes for a couple of hours. Once cooled, sprinkle the cheesecakes with graham cracker crumbs and decorate with some fruit. Serve cold.