40-Second Microwave Yoghurt Cheesecakes

40-Second Microwave Yoghurt Cheesecakes

by | Jun 7, 2018 | 0 comments

These virtually-instant 40-second microwave yoghurt cheesecakes are soft, creamy and the filling uses just two ingredients! 

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Are you ready to have your mind blown? The recipe for these 40-second microwave yoghurt cheesecakes is so easy I almost don’t need to write it down. This is going to be one of those recipes that you will always remember because you’re going to make it so many times! Are you ready? 1 litre of double cream yoghurt and 1 tin of condensed milk. That’s it, guys! Whisk it together and microwave it for 40 seconds and you have a cheesecake that’s soft, creamy and luscious.  It’s absolutely crazy and to be honest, shouldn’t really work when it comes to the science of baking but who cares about science when it tastes so good? 

Now, you can’t have a luscious creamy cheesecake without a crunchy base to go with it. I’ve used my latest biscuit obsession as the crust – the new BAKERS Good Morning™ Breakfast Biscuits. They have a lovely crunch to them that remains even after the quick burst in the microwave. I’m not really a breakfast person and admit to skipping breakfast on most days but give me a biscuit? Now, that’s a breakfast I’ll eat! I keep a stash of these on my desk or in the kitchen so I can munch on them in between emails, shoots, recipe testing and general life chaos. 

I’ve used the fruity Peach & Apricot flavour here and matched it with stewed apricots as a topping but the BAKERS Good Morning™ Breakfast Biscuits Berry flavour would also be so yum with frozen berries on top of the cheesecake too. But hey, I’m open to other flavour suggestions too!  I’m just loving how you’re all sending me pictures of the recipes you make from The Kate Tin – so please keep them coming and I’d absolutely love to see you trying this recipe out. It’s so easy even the kids can make it – without burning the kitchen down! 

40-Second Microwave Yoghurt Cheesecakes
Serves 4
These virtually-instant 40-second microwave yoghurt cheesecakes are soft, creamy and the filling uses just two ingredients!
Print
Prep Time
5 min
Cook Time
1 min
Total Time
6 min
Prep Time
5 min
Cook Time
1 min
Total Time
6 min
4671 calories
271 g
1360 g
387 g
56 g
242 g
1768 g
1194 g
234 g
2 g
124 g
Nutrition Facts
Serving Size
1768g
Servings
4
Amount Per Serving
Calories 4671
Calories from Fat 3405
% Daily Value *
Total Fat 387g
596%
Saturated Fat 242g
1212%
Trans Fat 2g
Polyunsaturated Fat 12g
Monounsaturated Fat 112g
Cholesterol 1360mg
453%
Sodium 1194mg
50%
Total Carbohydrates 271g
90%
Dietary Fiber 6g
25%
Sugars 234g
Protein 56g
Vitamin A
277%
Vitamin C
130%
Calcium
185%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 200g BAKERS Good Morning™ Peach & Apricot Breakfast Biscuits, crushed plus extra for serving
  2. 50g salted butter or margarine, melted
  3. 1 litre plain double cream yoghurt
  4. 1 x 387g tin condensed milk
  5. juice and the finely grated zest of 1 small lemon
  6. Stewed apricots, passionfruit, raspberries and extra biscuits to decorate
Instructions
  1. Grease 4-6 microwave-safe coffee cups or glasses.
  2. Combine the crushed biscuits and butter and press into the bottom of each cup or glass.
  3. In a large bowl, mix together the yoghurt and condensed milk with the lemon juice and zest and pour into the mugs.
  4. Microwave on full power for 40 seconds or until set - the cheesecakes should jiggle slightly.
  5. Allow to cool completely then top with stewed apricots, passionfruit, raspberries and extra crumbled biscuits.
Notes
  1. If you want to unmould the cheesecakes, simply refrigerate for 3-4 hours before turning them out
beta
calories
4671
fat
387g
protein
56g
carbs
271g
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The Kate Tin https://thekatetin.com/

 

MORE CHEESECAKE RECIPES TO DROOL OVER:

Tin Roof Cheesecake

Magic Latte Cake

Magic Latte Cake

by | Nov 24, 2017 | 0 comments

#SPONSORED

What do you make when LG sends you their new NeoChef microwave oven and a mystery basket of ingredients containing maple-flavoured golden syrup, cinnamon sticks, vanilla coffee, edible balls and gold dust?  You make magic! Well, Magic Cake, that is.

What is magic cake, you ask? See all those beautiful layers? There’s a dense caramelly bottom topped with a set custard and finally a light airy sponge on top. All of those layers were magically formed in the LG NeoChef. Amazing, right?

I’ve always been a microwave fan and I’ve got loads of recipes to show for it: this Microwave Chocolate Lamington recipe or my favourite Microwave Fudge. The LG NeoChef is beyond a standard microwave, though. It has fancy new smart inverter technology which allows you to control the watts; high for fudge, low for melting chocolate and super low for proving dough or even making yoghurt!

I used the grill combi setting for this cake. It’s perfect for microwave cakes or cupcakes as it combines the speed of microwave cooking but has a grill element to brown and caramelise the top.  For me it’s a total game-changer. This cake is so versatile – feel free to swop out the coffee for chocolate, the syrup for honey or the cinnamon for cardamom. What’s your favourite thing to make in the microwave? I’d love to know in the comments below!

Print
Magic Latte Cake

Ingredients

  • 250ml milk
  • 1 cinnamon stick
  • 2 large eggs, separated
  • 75g maple flavoured syrup
  • 15ml strong brewed Vanilla flavoured coffee, cooled
  • 65g salted butter, melted
  • 60g cake flour, sifted
  • Coffee Syrup
  • 60g maple flavoured golden syrup
  • 30ml warm, brewed vanilla-flavoured coffee
  • Vanilla ice cream, white chocolate shavings, gold dust and edible balls, to serve

Instructions

  1. Preheat the LG NeoChef oven to 160 degrees Celsius or set the oven to grill combo - see TIP. Grease and line a standard loaf tin (or a similar sized microwaveable dish if you're using the combo setting).
  2. Bring the milk and cinnamon stick to the boil. Set aside and allow to cool completely. Strain.
  3. Beat the egg whites in a clean bowl until stiff peak stage.
  4. In a separate bowl, beat the egg yolks with the syrup and coffee until light. Add the melted butter and beat for another minute then add the milk.
  5. Fold in the sifted flour - the mixture will look lumpy but don't worry, this is correct.
  6. Gently fold in the beaten egg whites with a metal spoon.
  7. Pour the batter into the prepared baking dish and bake for 1 hour or until the top is golden and the cake jiggles like jelly when you shake it lightly.
  8. Allow to cool in the pan for at least 3 hours before unmoulding. Make the syrup by combining the ingredients and microwave on high for 30 seconds. Serve piled with vanilla ice cream, white chocolate shavings, drizzling of syrup, gold dust and edible balls.
  9. TIP If you want to make it using the microwave setting, set the LG NeoChef cook mode to Grill-Combi 1 and cook for 10 minutes or until slightly wobbly but set. Allow to cool completely before serving.
https://thekatetin.com/latte-magic-cake/

Disclaimer: This post has been sponsored by LG South Africa.

4-Ingredient Microwave Oreo Fudge

4-Ingredient Microwave Oreo Fudge

by | Mar 10, 2016 | 9 comments

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My life can pretty much be measured in batches of fudge. It’s always been the go-to sweet treat in the Williams household and there’s nothing my mom couldn’t make faster than a batch of fudge – unless of course she had to drive to the shops for condensed milk, then it would be the second quickest thing she could make. If only I’d figured this recipe out sooner, I could’ve saved her time and spent more time eating fudge.

This 3-ingredient, microwave magic fudge is condensed milk -free. But before you think I’ve lost my mind because who wouldn’t want to put condensed milk in everything (I know you’ve thought about it), it means that you can now make fudge using just sugar, milk powder and butter. Yes people, this is the fudge of the future! Don’t skimp and use just any sugar though, add a sugar with flavour and body – I love using the Natura Sugars Unrefined Soft Brown Sugar for fudge because it’s light caramel flavour adds more than just sweetness. It’s also unrefined which means it’s still got goodness in it (and yes sugar can have goodness in it too you know!).

So about my life in fudge (book title perhaps?), while I blame my mother for my fudge addiction, it really started with my first best friend, Taryn. We were 6 and the very first time I visited her house, I immediately knew we would be besties for life – her mom owned Pudge Fudge (the best homemade-fudge-you-could-buy in the world). And as every Friday was restocking day (I.e she’d bake an insane amount of fudge) it meant there were an equally insane amount of corner pieces and off cuts – which I was only too happy to help her ‘dispose’ of.

When Taryn immigrated to New Zealand I was heartbroken, but our mutual love of fudge lived on! I made fudge every chance I could get – if I had to come up with a product for entrepeneurship day at school? Fudge. School projects? Fudge again. English orals? They always ended in fudge – You get fudge, you get fudge, everybody gets fudge!

My very first visit to Cape Town when I was 13 was not remembered for going up Table Mountain, or the aquarium, or riding an escalator (hey, the town of George just doesn’t have them, okay!), but instead by my discovery of the American Fudge Factory! Who remembers it? I’d press my face up against the glass and gawk at the fudge makers whipping and folding the hot fudge with a paddle until it was smooth and then they’d fold in all manner of delicious and naughty things inside before cutting it into slabs. I’d spend all my pocket money on trying the different flavours but my favourite was cookies and cream. In our family though, there was one flavour that always caused a giggle. After visiting the American Fudge Factory one year, my cousin gifted my grandmother with a box of chocolate-flavoured fudge. When we received a phone call from my hysterical grandmother exclaiming that we had to call the police because someone was trying to kill her, we were confused, until we found out that she’d opened the gift box of fudge and discovered ‘Death by Chocolate’.

So to avoid confusing death threats and fudge, I’ve instead remade my favourite cookies ‘n cream flavour with pretty Oreo bottoms. But by all means, if you’d like to die at the hands of chocolate (who wouldn’t) place whatever chocolatey goodness you want into this fudge just don’t go giving it to nervous little old ladies!

4-Ingredient Microwave Oreo Fudge

Makes 24

 

16 chocolate sandwich cookies (Oreo’s)

185g butter, melted

1 ¼ cup milk powder

2 ¾ cups Natura Soft Brown Sugar

1/3 cup boiling water

1 tsp vanilla extract

 

Line a 20 x 20cm baking tin with baking paper and arrange the oreo’s on the bottom. In a large microwave-safe bowl, combine the melted butter, milk powder, soft brown sugar and boiling water and mix well. Microwave on full powder for approximately 10 minutes, stirring occasionally, until the fudge is a deep golden brown. To test if the fudge is ready, drop a small amount of the hot fudge into a cup of tap water, it should form a soft ball almost immediately. Stir in the vanilla extract. Pour the fudge into the prepared baking tray and allow to cool completely before cutting into pieces.

Disclaimer: This post has been created in collaboration with Natura Sugars – I only work with brands I think are awesome and that I actually use myself.

Microwave Double Chocolate Lamingtons

Microwave Double Chocolate Lamingtons

by | Aug 12, 2015 | 6 comments

This chocolate cake recipe is legendary in the Williams household.
It was the first thing I learnt to bake, probably the only reason we owned a microwave and definitely one of the last things I want to eat on this earth.
The sponge is light as a feather and has been layered into birthday cakes, baked into a bundt and glazed with chocolate icing for bible studies, and poured into slabs and topped with swirls of tinned caramel for school fundraisers. It can be a cupcake, a swiss roll – and now, a lamington!

Start to finish? These lamingtons will take you 30 minutes flat (if that).  Or your money back. Jokes! But seriously, just chuck everything in a bowl.  Whisk. Microwave. Dip. Roll. Eat. Repeat. (The eating part, that is)
 
The recipe is really so easy that I’ve memorised it. Which is pretty handy, you know for cake emergencies and all.
I’ve made mine pretty (‘cos I love pretty things – yes, even my lamingtons) by baking them in heart-shaped silicone moulds which you can buy super-cheap nowadays but you can simply bake the batter in a silicone muffin tray, or a microwave-safe dish and then cut them out with cutters or keep them in blocks.

 

These are the classic lamington flavour (chocolate and coconut) but I will mention that my intention was to give them a tart twist by stuffing the insides with a raspberry sauce.  But I was craving the classic and they tasted just too darn good on their own. You can be more creative than I was and sandwich the cake together with jam, or caramel(!) or flavour the dipping glaze with coffee or liqueuer.
 
 
You know what the only problem is with making a recipe from memory though? There’s a very real possibility of leaving an ingredient out, say for instance, the sugar. Which I totally did! And yes, I flop recipes too. All the bloody time. And on that bombshell… go make these! Now! Just make sure to add the sugar 😉

Microwave Chocolate Lamingtons
Makes 18-20

1 cup (250ml) cake flour
1 cup (250ml) caster sugar
4 tbsp (1/4 cup) The Kate Tin Cocoa Powder
4 tsp (20ml) baking powder
pinch of salt
1/4 cup (60ml) vegetable oil
2 eggs
1 cup (250ml) hot water
1 tsp (5ml) vanilla extract

Chocolate glaze
60g The Kate Tin Dark Baking Chocolate, chopped
1/4 cup (60ml) cream
2 tbsp (30ml) golden syrup or honey
1/4 cup (60ml) hot water

Toasted desiccated coconut, for tossing

Whisk all the ingredients together until smooth.
Divide the batter between silicone heart moulds (or whichever you desire) sprayed with cooking spray – don’t fill more than halfway as the cake mix expands quite a bit.  Now pop the moulds into the microwave and microwave on full power/high for 2-3 minutes or until the cake springs back when you touch it in.
Remove from the microwave and allow to cool slightly before unmoulding.
Continue with the rest of the batter.  While the cakes are cooling, make the glaze by placing all the ingredients in a small microwave safe bowl and heat gently until melted and glossy. Allow to cool. When the cakes and glaze are completely cool, use a pastry brush to paint the glaze onto the cakes then toss in the toasted coconut.

 

TIP If your silicone tray doesn’t fit in your microwave (mine didn’t), cut it in half – the cakes will cook more evenly too.

Microwave Condensed Milk Fudge

Microwave Condensed Milk Fudge

by | Sep 7, 2010 | 8 comments

Last week I found myself in a rather problematic situation – standing in front of my grocery cupboard with the incredibly difficult decision of what snack will best suit my rainy-day snuggling and Grey’s Anatomy marathon… Just when I was about to give up and accept that my fluffy pink slippers would have to be swopped for boots (as a chocolate mission to the shop around the corner was obviously in order), I spotted a tin of condensed milk!  In our family, condensed milk is the god of all things sweet, sticky and yummy. If the pantry was stocked with any kind of chocolate, sweet or biscuit you could imagine, the condensed milk would be the first to go. Always. Whether enjoyed straight out the can, with a teaspoon, or boiled in the tin to a thick gooey caramel.  Oh, but of course I’m forgetting fudge! One of the biggest debates in our family occurs when my mom whips out a tin of condensed milk after dinner and asks the same question which immediately jumped to mind while I was standing and eyeing that tin…
Condensed milk or fudge? After some deliberation, I settled on BOTH – I’d make the fudge and strategically leave enough condensed milk behind in the tin… which I can guarantee (unless it’s like half the tin) will not flop the fudge. Best of both world!

Microwave Condensed Milk Fudge

(makes 36 pieces)

 

125g butter, melted

2 cups caster sugar

1 tin (385g) condensed milk

1tsp vanilla extract

 

Combine butter and sugar in a large microwave safe bowl.  Add condensed milk – do not stir. Microwave on high for about 10 minutes (stirring after 1 minute each time) or until it reaches a deep caramel golden brown. To test the fudge, smear a little of the mixture onto a cold plate or cold surface. If it sets, it’s done.  Allow to cool slightly, then add the vanilla and beat with a wooden spoon until the fudge just starts to set then quickly pour into a 20cm square tin lined with baking paper and allow to set before cutting into squares.