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1
Put the margarine in a heat resistant container, and microwave for 30 seconds at 1000 W to melt.
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2
Put the biscuits in a thick resealable plastic bag, pound them with a rolling pin, add the melted butter from Step 1, and mix.
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3
Place the mixture from Step 2 into a silicone cake mold (or a silicone case), and press it hard to make the cake base.
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4
Put the cream cheese in a heat resistant bowl, cover with cling film, and microwave for 50 seconds at 1000 W to soften.
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5
Add the sugar, and mix well.
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6
Mix together until it turns whitish and smooth.
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7
Add the yogurt in a few batches, and mix well.
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8
Add the beaten egg a little at a time, and mix.
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9
Add the vanilla essence.
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10
Sift in the cake flour, and mix together.
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11
Add the lemon juice and heavy cream, and mix well.
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12
Pour the batter into the cake mold, straining through a sieve.
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13
Cover with cling film, or use a microwavable lid, and microwave for 8 minutes at 500 W.
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14
Take the cake out of the microwave, and let it cool covered.
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15
(I opened the lid to take a photograph.)
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16
Chill in the fridge, and it's done!
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17
If you make this in a regular-sized silicone cake mold, the cake will be flatter.
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18
But it's easy to eat if you cut the cake into sticks.
