Single Serve Gluten Free Microwave Cheesecake

Ingredients:

• Gluten Free Microwave Cheesecake in a Mug
• For the Crust:
• 1/4 cup gluten-free graham cracker crumbs (store-bought or homemade recipe)
• 1 Tablespoon unsalted butter, melted
• For the Filling:
• 2 ounces gluten-free cream cheese, at room temperature (Philadelphia; or Tofutti for dairy-free)
• 2 1/2 tablespoons heavy cream (or full-fat coconut milk), divided
• 1/8 teaspoon lemon zest (bright yellow peel only)*
• 1 Tablespoon cornstarch
• 1/16 teaspoon baking powder
• 2 1/2 tablespoons granulated sugar
• 1/8 teaspoon pure vanilla extract

Instructions:

To Make the Crust: In a shallow 5-inch crème brulee ramekin or similar heat-proof dish/bowl, combine graham cracker crumbs and butter. Press mixture into the bottom and 1/2-inch up the sides of the dish; and set aside.
To Make the Filling:
1. In a small bowl, cream together the cream cheese, 1 tablespoon cream, cornstarch, and baking powder.
2. Add another 1 tablespoon cream and all of the sugar. Mix to combine.
3. Add the remaining 1/2 tablespoon of cream and vanilla and stir.
4. Scoop batter onto the top of the crust and evenly distribute.
5. Microwave on high temperature for about 1 minute** or until the mixture rises to the top of the container. Allow batter to fall a bit, and microwave an additional 10 seconds on high. Check on the batter one last time to ensure it does not overflow. Then microwave another 10 seconds. (These times are based on a 1200 watt microwave. Reduce or lengthen the cooking times based on the wattage of your microwave.)
6. Remove the cheesecake from the microwave; and allow it to cool at room temperature for about 30 minutes. Refrigerate to chill. Set out at room temperature 20 to 30 minutes prior to serving, if desired (it’s creamier that way). Top with gluten-free pie filling (Comstock or Wilderness), chocolate ganache, or your desired topping.

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