Strawberry Mug Cheesecake

In a 1-cup or larger microwave proof mug, beat the cream cheese until light and fluffy with a small whisk. Mix in the sour cream, sugar, egg, vanilla, lemon juice and cornstarch. Whisk for about 2 minutes until light. You could also mix this in a small bowl with a hand held mixer and then pour it into the mug. Add any chocolate chips, or swirl in jam at this time.

Microwave on medium for about 2 minutes (in a 650 watt microwave). Keep your eye on it, since microwave powers are different; you may need to experiment. You want the center to just start to bubble, and then stop cooking. If you let it “over” bubble and cook further, the mixture will “fold up” and you’ll need to start over. Make a note of the cooking time that works for your microwave.

Take out of the microwave and let cool to room temperature, and then refrigerate until fully chilled, about 1 1/2-2 hours. If any liquid has formed, carefully pour out. I then top with mixed chopped strawberries and 1 tablespoon of jam (mixed together) and sprinkle with graham cracker mixture.

To make the graham cracker topping, mix graham cracker crumbs and melted butter together in a small bowl. Sprinkle on top of the mug cheesecake.